Pasta Napoletana is an easy, flavorful dish featuring a simple, flavorful tomato sauce loaded with garden-fresh flavors served over perfectly cooked bucatini pasta.
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.
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
- Red pepper flakes
- Chopped basil
- Parmesan cheese
See the recipe card at the end of the post for quantities.
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.
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.
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.
You won’t need much to make this simple dish.
- Measuring spoons
- Can opener
- Cutting board
- Pasta spoon
Store leftovers in an air-tight container in the refrigerator for up to 5 days.
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.
Do you have questions about pasta Napoletana? Here are some of the most commonly asked questions about this pasta Napoletana recipe.
It’s a basic tomato sauce recipe using tomatoes, garlic, crushed red pepper, and basil, although, it’s often added to.
It will keep for up to 5 days in the refrigerator in an air-tight container.
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.
Ready to get cooking? Remember that you can print this recipe if you would like.
- large skillet
- large saucepan
- measuring spoons
- can opener
- cutting board
- Pasta spoon
- 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
- Get out and measure your ingredients.
- 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.
- Add Roma tomatoes to the pan skin side down.
- Sear for 4 minutes, then stir to combine. Stir in the tomato paste.
- Add garlic and red pepper flakes and cook for 1 minute.
- Lower the heat to low.
- Next, pour in the canned tomatoes, oregano, parsley, salt, and pepper.
- Stir and cover. Simmer for 20 minutes. After 20 minutes, use a fork to lightly mash the tomatoes.
- Meanwhile, cook the pasta Al dente in salted water according to package instructions.Drain and place on top of sauce.
- Add basil.
- Stir to combine.
- Top with shredded parmesan.
- Enjoy every bite.