Pasta Napolitana

Looking for a speedy weeknight dinner option? This Pasta Napolitana can grace your table in under 30 minutes. It’s a fuss-free delight with just a handful of ingredients, boasting perfectly cooked pasta generously coated in a timeless Italian pasta sauce. It’s an excellent choice for Meatless Mondays as well.

Pasta Napolitana embodies the essence of a simple Italian meal enjoyed in the comfort of your own home. Infused with the robust Flavors of tomatoes, onion, garlic, and an assortment of herbs, I have a secret ingredient that elevates it to irresistible heights.

If you’re a pasta enthusiast, don’t miss out on trying this effortlessly creamy pesto pasta or the delectable chicken basil pesto pasta.

Reasons to love pasta napolitana

Crafting this Pasta Napolitana from scratch takes just under 30 minutes, making it a lifesaver for those bustling weeknights. Its flavour profile is both rich and robust, and although it traditionally doesn’t include meat, you can certainly incorporate it if that’s your preference.

This swift pasta dish is a fantastic go-to when time is of the essence, but you refuse to compromise on taste.

What exactly is Napoletana sauce? Also known as Neapolitan sauce or Napoli sauce, it’s an Italian tomato sauce tailored for pasta. In Italy, it’s simply referred to as “la salsa” (the sauce), while the other monikers are commonly used beyond Italian borders.

Typically, Napolitana sauce is a harmonious blend of tomatoes, onion, garlic, and various herbs. In my rendition, I introduce carrot for two compelling reasons – it imparts a hearty dimension to the sauce and serves as an excellent means to incorporate extra vegetables.

To maintain the utmost simplicity in this recipe, I rely on high-quality tinned finely-chopped tomatoes and dried herbs. While you’re more than welcome to use fresh ingredients, be prepared for a slightly extended cooking time.

Tools you’ll need

1. A few sturdy saucepans or a Dutch oven.
2. The spatula.
3. Tongs or a strainer.

Pasta Napolitana recipe video

Ingredients:

1. 12 ounces of pasta (spaghetti, penne, or your favorite type)
2. 2 tablespoons olive oil
3. 1 onion, finely chopped
4. 4 cloves garlic, minced
5. 1 can (28 ounces) crushed tomatoes
6. 1 can (14.5 ounces) diced tomatoes
7. 2 tablespoons tomato paste
8. 1 teaspoon dried oregano
9. 1 teaspoon dried basil
10. 1/2 teaspoon red pepper flakes (optional)
11. Salt and pepper to taste
12. 1 teaspoon sugar (optional, to balance acidity)
13. Fresh basil leaves, torn (for garnish)
14. Grated Parmesan cheese (for serving)

Instructions:

Step 1: Cook the Pasta

Boil a large pot of salted water. Add the pasta and cook until it’s al dente, following the package instructions. Drain and set aside.

Step 2: Prepare the Sauce Base

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until it turns soft and translucent.

Step 3: Add Garlic

Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently to prevent it from burning.

Step 4: Tomatoes and Seasoning

Pour in the crushed tomatoes, diced tomatoes, and tomato paste. Stir well to combine. Add the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Stir again.

Step 5: Simmer

Turn the heat down to low and let the sauce gently simmer for 20-30 minutes, giving it a stir every so often. If the sauce is too thick, you can add a little water or reserved pasta water. If it tastes too acidic, stir in the sugar.

Step 6: Combine Pasta and Sauce

Once the sauce has thickened and the flavors have melded together, add the cooked pasta to the skillet. Mix everything together until the pasta is thoroughly coated with the sauce.

Step 7: Serve

Divide the Pasta Napolitana among serving plates. Top with fresh basil leaves and a generous amount of grated Parmesan cheese.

Step 8: Enjoy

Serve hot and savor the simple yet rich flavors of this classic Italian dish.

Feel free to pair your Pasta Napolitana with a side salad and some garlic bread for a complete meal. Enjoy.

Hints and Techniques

1. For a Smoother Texture: If you prefer a smoother and thicker texture, use an immersion blender to puree the sauce to your desired consistency.
2. Opt for a Chunky Sauce: If you enjoy a chunkier sauce, cut the carrots into small pieces instead of grating them, and skip the blending step. You can also use diced canned tomatoes instead of finely chopped or crushed ones. Ensure the carrots are tender before serving.
3. Match Sauce with Pasta: Chunkier sauces pair best with heartier pasta shapes like penne or rigatoni, while smoother sauces complement spaghetti-style pastas.
4. Classic Napoletana Sauce: For a more traditional Napoletana sauce, omit the carrot.
5. Incorporate Meat: If you desire a meaty element, consider browning some chicken, pork, beef mince (ground meat), or sausage along with the onions and carrots.
6. Keep Pasta Water Handy: It’s a good practice to reserve a bit of pasta water whenever you cook pasta. It has a magical ability to slightly loosen up a sauce without diluting its Flavors (thanks to the salt and starch content). Additionally, it lends a silkier texture to sauces. Another handy trick is using pasta water to revive pasta that may have stuck together if left sitting for too long. It’s always better to have some on hand, even if you don’t end up needing it.

Pasta Napolitana nutrition information:

Pasta Napolitana health benefits

1. Rich in Antioxidants: The tomatoes in the sauce provide lycopene, a powerful antioxidant that can help protect cells from damage.
2. High in Fiber: With 7 grams of dietary fiber, this dish supports digestive health and helps you feel full longer.
3. Good Source of Vitamins: Contains vitamins A and C, which are essential for immune function and skin health.
4. Low in Saturated Fat: Olive oil provides healthy fats and is low in saturated fat, promoting heart health.
5. Plant-Based Meal: Perfect for Meatless Mondays, offering a nutritious option without meat.

Storage Instructions

• Refrigeration: Store any leftover Pasta Napolitana in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the pasta for up to 2 months. Make sure to use a freezer-safe container.

Reheat and Reuse Instructions

• Reheating: To reheat, simply microwave the refrigerated pasta for 1-2 minutes until heated through, or heat it in a skillet on the stove over medium heat, adding a splash of water or broth if needed.
• Refreshing: If the pasta seems dry upon reheating, add a bit of olive oil or reserved pasta water to restore its consistency.
• Customization: Feel free to add fresh herbs, vegetables, or protein such as grilled chicken or shrimp when reheating to enhance the flavor and nutritional value.

Enjoy your delicious and satisfying Pasta Napolitana.

FAQ’s

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