Pasta Neapolitan
Experience the classic flavors of Italian comfort food with this delectable Pasta Neapolitan recipe. Featuring perfectly al dente spaghetti tossed in a rich, homemade tomato-based sauce, this dish combines simple yet vibrant ingredients like canned whole tomatoes, garlic, onions, and aromatic herbs such as basil and oregano. The sauce is gently simmered to develop a deep, savory flavor while a hint of sugar balances the natural acidity of the tomatoes. Finished with a sprinkle of Parmesan cheese and fresh parsley for garnish, this dish is a timeless favorite that’s perfect for weeknight dinners or casual gatherings. Quick to prepare in just 40 minutes and serving up to four, this recipe is sure to be a hit for anyone seeking a comforting, authentic Italian pasta experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 1 medium (finely chopped) onion
- 3 large (minced) garlic cloves
- 800 grams canned whole tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or fresh basil, chopped)
- 1 teaspoon sugar
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) ground black pepper
- 50 grams (optional) grated Parmesan cheese
- 2 tablespoons (chopped, optional for garnish) fresh parsley
- 4 liters (for boiling pasta) water
- 2 tablespoons (for boiling pasta) salt
Instructions
Fill a large pot with water, add 2 tablespoons of salt, and bring it to a rolling boil over high heat.
Add the spaghetti to the boiling water and cook it according to the package instructions until al dente (usually 8-10 minutes). Stir occasionally to prevent sticking.
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1-2 minutes, being careful not to burn it.
Add the canned whole tomatoes (including their juice), breaking them apart with a wooden spoon or a spatula. Stir in the tomato paste, dried oregano, dried basil, sugar, salt, and black pepper.
Reduce the heat to low and let the sauce simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Drain the cooked spaghetti, reserving about 1/2 cup of the pasta cooking water.
Add the cooked spaghetti to the skillet with the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add a small amount of the reserved pasta water until you reach the desired consistency.
Taste the pasta and adjust the seasoning with additional salt or pepper if needed.
Serve the Pasta Neapolitan hot, topped with grated Parmesan cheese and chopped fresh parsley if desired.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 18449 mg | 802% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 42.4 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 941 mg | 72% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2472 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
