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    Home » Blog » Main Courses

    Pasta Napoletana

    Published: May 15, 2022 · Modified: May 16, 2022 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    Pasta Napoletana is an easy, flavorful dish featuring a simple, flavorful tomato sauce loaded with garden-fresh flavors served over perfectly cooked bucatini pasta.

    Closeup overhead photo of Pasta Napoletana served in a white bowl with a fork. The pasta is topped with shredded parmesan cheese.

    I love pasta dishes, especially those that feature tomato sauce. This is one of my favorites because it just tastes like a fresh garden on your plate.

    Pasta Napoletana

    This was inspired by a delicious spaghetti recipe on this site and pairs well with this amazing garlic bread recipe.

    Ingredients

    This simple recipe uses basic ingredients that you can find easily at your local grocery store.

    • Bucatini pasta
    • Extra virgin olive oil
    • Diced yellow onion
    • Grated carrot
    • Roma tomatoes
    • Tomato paste
    • Canned cherry tomatoes
    • Minced garlic cloves
    • Parsley
    • Oregano
    • Salt
    • Pepper
    • Red pepper flakes
    • Chopped basil
    • Parmesan cheese

    See the recipe card at the end of the post for quantities.

    Instructions

    This recipe is so simple that even beginners can make it. It only takes a few simple steps.

    Step 1: Prep

    Grate the carrots, dice the onions, and prepare the Roma tomatoes. Slice 2 of the tomatoes into quarters and then give the remaining tomatoes a small dice.

    Step 2: Cook the Onions and Carrot

    Heat a pan over medium-high heat and add olive oil. Then, add the onions and grated carrot and cook for 5 minutes, stirring often to prevent burning.

    Step 3: Sear the Quartered Tomatoes

    Push the onions and carrot to the sides of the pan and place the Roma tomatoes skin side down in the pan. Sear them for 4 minutes, then stir all the ingredients in the pan to combine.

    Step 4: Add the Remaining Ingredients

    Add the tomato paste, garlic, and red pepper flakes and cook for a minute. Then, turn the heat to low and add the canned tomatoes, oregano, parsley, salt, and pepper. Stir and cover, simmering for 20 minutes.

    Step 5: Make the Pasta

    While the sauce simmers, prepare the pasta according to the package directions for al dente.

    Step 6: Finish the Sauce

    After 20 minutes, lightly mash the quartered tomatoes with a fork, then stir in the diced Roma tomatoes and cook for 5 more minutes. Add the pasta and basil to the sauce and stire. Top with shredded parmesan and enjoy!

    Hint: Alway salt your pasta water so the pasta is nicely seasoned.

    Closeup photo of a forkful of Pasta Napoletana. The fork is held above a plate of Pasta Napoletana. The pasta is topped with shredded parmesan cheese.

    Substitutions

    Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this pasta Napoletana.

    • Dried Basil – If you don’t have fresh basil, you can use dried basil.
    • Jarred Minced Garlic – If you don’t have fresh garlic, you can use jarred minced garlic.

    Variations

    Want to personalize this past Napoletana recipe? Here are some of my tried and true tips for changing up this recipe.

    • Mild – Omit the red pepper flakes for a mild sauce.
    • Spinach – Add chopped spinach.
    • Other Veggies – Try adding mushrooms and zucchini to this dish.

    If you love recipes like this, you may also enjoy this spaghetti Verde pasta.

    Equipment

    You won’t need much to make this simple dish.

    • Measuring spoons
    • Can opener
    • Cutting board
    • Knife
    • Pot
    • Pan
    • Pasta spoon
    • Spoon

    Storage

    Store leftovers in an air-tight container in the refrigerator for up to 5 days.

    Tips

    This recipe is deceptively easy. It looks fancy, but it’s not. That being said, I do have a couple of tips to help you make it the best it can be.

    • Really sear the tomato quarters. That gives them a great depth of flavor to the dish.
    • Don’t be afraid to get creative and add your favorite veggies to this dish. It’s tailor-made for putting the whole garden in there.
    Overhead photo of Pasta Napoletana in a large round dish. The pasta is topped with shredded parmesan cheese. The dish is placed on a table.

    FAQ

    Do you have questions about pasta Napoletana? Here are some of the most commonly asked questions about this pasta Napoletana recipe.

    What is pasta Napoletana?

    It’s a basic tomato sauce recipe using tomatoes, garlic, crushed red pepper, and basil, although, it’s often added to.

    How long is pasta Napoletana good?

    It will keep for up to 5 days in the refrigerator in an air-tight container.

    How do I reheat this pasta?

    Place it in a pan and heat it over medium-low heat until heated through.

    More Tomato Recipes

    Do you like tomatoes? Here are some recipes you may also like to try.

    • Heirloom Tomato Galette
    • Tomato Basile Chicken
    • Easy Homemade Tomato Salsa

    Pasta Napoletana

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Pasta Napoletana

    Pasta Napoletana is a deliciosly simple recipe that's basically the garden on your plate. It comes together easily, and it's so good!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Italian
    Servings 6
    Calories 329 kcal

    Equipment

    • large skillet
    • large saucepan
    • measuring spoons
    • can opener
    • cutting board
    • Knife
    • Pasta spoon
    • spoon

    Ingredients
      

    • 1 lb Bucatini pasta
    • 1 tablespoon extra virgin olive oil
    • 1 yellow onion diced
    • 1 carrot grated
    • 3 Roma tomatoes
    • 3 tablespoon tomato paste
    • 1 can (14 oz) cherry tomatoes
    • 3 garlic cloves minced
    • 1 teaspoon Oregano
    • 1 teaspoon Parsley
    • 1 teaspoon Salt
    • ½ teaspoon Pepper
    • ¼ teaspoon Red pepper flakes
    • 1 tablespoon basil fresh, chopped
    • Parmesan cheese grated or shredded, garnish

    Instructions
     

    • Get out and measure your ingredients.
      Overhead photo of all the ingredients needed to make Pasta Napoletana.
    • Preheat a frying pan over medium high heat.
    • Use this time to prepare the roma tomatoes. Slice 2 of the tomatoes into quarters (step 5) and small dice the remaining tomato. (step8)
    • Once hot, add olive oil to the pan and swirl to coat. Next, add diced onion and grated carrot. Cook for 5 minutes, stirring often. Push carrot and onions to the sides of the pan to leave an empty space in the center.
      diced onion and grated carrot added to a hot pan over medium heat. Once cooked, the onion and carrot is pushed to the sides leaving the center empty.
    • Add Roma tomatoes to the pan skin side down.
      Roma tomatoes added to the empty area in the middle of the pan. Roma tomatoes are placed skin side down.
    • Sear for 4 minutes, then stir to combine. Stir in the tomato paste.
      Seared Roma tomatoes mixed into the carrot and onion.
    • Add garlic and red pepper flakes and cook for 1 minute.
      garlic and red pepper flakes added to the pan.
    • Lower the heat to low.
      Garlic and red pepper flakes mixed into the tomatoes, onion and carrot over low heat.
    • Next, pour in the canned tomatoes, oregano, parsley, salt, and pepper.
      Canned tomatoes, oregano, parsley, salt, and pepper added to the pan.
    • Stir and cover. Simmer for 20 minutes. After 20 minutes, use a fork to lightly mash the tomatoes.
      Ready pasta sauce in a pan.
    • Meanwhile, cook the pasta Al dente in salted water according to package instructions.Drain and place on top of sauce.
      Cooked pasta Al dente added to the top of the pasta sauce in the pan.
    • Add basil.
      Chopped basil added to the top of the cooked noodles in the pan.
    • Stir to combine.
      Noodles, basil and pasta sauce mixed together in a pan.
    • Top with shredded parmesan.
      Pasta Napoletana served in a large round plate on a table. The pasta is topped with shredded parmesan cheese.
    • Serve.
      Closeup overhead photo of Pasta Napoletana served in a white bowl with a fork. The pasta is topped with shredded parmesan cheese.
    • Enjoy every bite.
      Closeup photo of a forkful of Pasta Napoletana. The fork is held above a plate of pasta.

    Nutrition

    Calories: 329kcalCarbohydrates: 63gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 466mgPotassium: 397mgFiber: 4gSugar: 5gVitamin A: 2112IUVitamin C: 8mgCalcium: 39mgIron: 2mg
    Keyword Pasta Napoletana
    Tried this recipe?Let us know how it was!
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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

    Read more…

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