This scrumptious pasta Napoletana is ready in less than 30 minutes and it's made with a handful of basic ingredients. Easy peasy, but so juicy, full of flavor and totally delicious.
Keyword: Pasta napoletana
8oz(220 grams)spaghetti or bucatini (short pasta is fine too)
1Tbspolive oil or extra virgin olive oil, plus more for drizzling
1medium-sized onion, finely chopped
2-3garlic cloves, minced
1 can(14oz/400 grams)tomatoes (whole, diced or cherry tomatoes)
½tspfine salt, plus more to taste
1handful of basil leaves, chopped or torn
3Tbspgrated parmesan, to serve
Bring a large pot of salted water to the boil. Start cooking the pasta about 5 minutes after you start making the sauce.
Cook pasta per packet instructions until al dente. Reserve ½ cup of pasta cooking water, then drain pasta.
Heat the olive oil in a large pan and when it starts shimmering add the diced onion. Cook over medium heat until soft and translucent, it will take 5-6 minutes.
Stir in the minced garlic and cook for 2 minutes until fragrant.
Add the tomatoes, salt and few twist of black pepper and give a good stir. Let it cook over medium heat for about 15 minutes until it's slightly reduced. Stir occassionally, and if you use whole tomatoes break them with a back of a spoon.
When the sauce is ready, taste and adjust the seasoning according to your liking.
Add the drained pasta to the pan along with the fresh basil and toss until well combined. Add a touch of reserved starchy water to make the pasta juicer and moist.
Serve with freshly grated parmesan cheese and more torn fresh basil leaves. Freshly ground black pepper and a drizzle of extra virgin olive oil to serve are optional. Enjoy!
ADDITIONAL INGREDIENTS: you can add a handful of whole or chopped olives, canned tuna (previously drained), a few anchovies or 1 Tbsp of capers. Add one of these ingredients (or also a couple of them) when the onion is translucent. Toss them with the onion for a couple of minutes, then add the canned tomatoes according to the recipe.STORAGE: keep pasta leftovers in an airtight container in the fridge for up to 2 days. Reheat pasta in microwave or stir fry in a skillet adding a touch of water and a drizzle of olive oil. The basil leaves will turn brown in the fridge, but refrigeration shouldn't affect their flavorNutrition facts:Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving.