Neapolitan sauce, also known as “sugo alla Napoletana,” is a classic Italian tomato-based sauce hailing from Naples. It’s a simple yet flavorful sauce that pairs perfectly with pasta, creating a delightful and comforting dish.
Ingredients
- Pasta (spaghetti, penne, or your choice) – 400g
- Olive oil – 2 tablespoons
- Garlic – 3 cloves, finely chopped
- Onion – 1 medium, finely chopped
- Tomatoes (canned or fresh) – 800g, peeled and chopped
- Tomato paste – 2 tablespoons
- Dried oregano – 1 teaspoon
- Dried basil – 1 teaspoon
- Salt – to taste
- Black pepper – to taste
- Sugar – 1 teaspoon (optional, to balance acidity)
- Fresh basil leaves – a handful, chopped
- Grated Parmesan cheese – for serving
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving a cup of the cooking water, and set aside.
- Prepare the Neapolitan sauce:
- Heat the olive oil in a large pan over medium heat.
- Add the chopped garlic and onion, sauté until they become translucent and fragrant (about 5-7 minutes).
- Add the chopped tomatoes and tomato paste to the pan. Stir well to combine.
- Season with dried oregano, dried basil, salt, and black pepper. If using, add the sugar at this stage.
- Let the sauce simmer on low heat for about 20-25 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Adjust seasoning if necessary.
- Combine pasta and sauce:
- Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, add a bit of the reserved pasta cooking water to reach the desired consistency.
- Add the chopped fresh basil leaves and toss again.
- Serve:
- Divide the pasta among serving plates.
- Sprinkle generously with grated Parmesan cheese.
- Garnish with extra fresh basil leaves if desired.
- Serve immediately and enjoy your Pasta with Neapolitan sauce!
Buon appetito!
