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    Home » Recipes » Pasta

    Published: Mar 1, 2023 · Modified: Mar 17, 2023 by Kelly Bloom · This post may contain affiliate links · Leave a Comment

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    Pasta Napoletana

    Jump to Recipe Print Recipe
    Dutch oven of Pasta Napoletana, fresh basil and shaved Parmesan nearby.

    With Pasta Napoletana, you can create a Naples classic (Paste Napoletane) that is sure to wow family and friends alike. This traditional style Italian dish blends vine ripened tomatoes, garlic and fresh herbs for a fresh from the garden taste.

    Dutch oven of Pasta Napoletana, fresh basil and shaved Parmesan nearby.

    What is Paste Napoletane?

    Naples, Italy is famous for their garden fresh, simple Italian fare. If you've ever had a Margherita Pizza, than you will recognize this Neapolitan primavera cooking style. Slices of fresh tomato, fresh basil leaves, and fresh made Mozzarella being the hallmarks of this famous pizza.

    Well, Paste Napoletane is a similar stye dish. Al dente pasta, diced fresh tomatoes, fresh torn basil leaves, and olives, capers, and even fresh anchovies. Seasoned with cracked fresh pepper, shaved Parmesan cheese render this a delectable meal.

    Known by a variety of names, Pasta Napoletana, Pasta Napolitana, Pasta Napoletane, and even Neapolitan Pasta. All the same delicious fresh, garden pasta dish.

    Why You Will Love This Recipe

    Paste Napoletane is a super easy meal for a busy weeknight. It's also vegetarian unless you add the fresh anchovies, but you can also serve any broiled fish or chicken as a side. And, if you cook up the sauce while the pasta is cooking, you can have this on your table in less than 30 minutes!

    Jump to:
    • What is Paste Napoletane?
    • Why You Will Love This Recipe
    • Ingredients
    • How to Make Paste Napoletane
    • Serving Suggestions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Tips for Success
    • Frequently Asked Questions
    • Food Safety
    • Some Other Recipes We Are Sure You Will Love
    • Connect with Smells Like Delish!
    • 📖 Recipe

    Ingredients

    I used Farfalle bow tie pasta this time, but as shown below, you can use Penne, Linguine, Fettuccine, or any pasta you prefer!

    Use FRESH tomatoes, Roma unless have any garden tomatoes ready to pick. I do not recommend using canned diced tomatoes though, because they are processed using sugar, changing that fresh taste completely.

    ingredients for fresh pasta napoletana.
    • Pasta - choose your favorite pasta, long or short.
    • Olive oil - to saute the shallot, onion, and tomatoes.
    • Onion - diced.
    • Shallot - diced.
    • Garlic - fresh, slivered or diced.
    • Roma Tomatoes - fresh, diced into ½" to 1" chunks.
    • Black Olives - sliced, brined, or your favorite.
    • Sea Salt
    • Black Pepper - fresh cracked peppercorns.
    • Basil Leaves - fresh, torn or chopped roughly.
    • Parmesan cheese - shaved fresh Parmesan cheese. The salty taste complements this primavera dish.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    How to Make Paste Napoletane

    This pasta Napoletana recipe comes together very quickly. I prefer to dice my sauce ingredients first, so everything is ready to go while my pasta is cooking.

    PRO TIP: Toss freshly drained pasta with a tablespoon of olive oil so that it does not stick together while finishing the sauce.

    Prepare Pasta

    1. Start a pot of water on high and bring to a boil. Add the dry pasta and cook according to the package directions. When al dente, empty into a colander and set aside for the pasta Napoletana sauce.
    2. In a Dutch oven or large pot, add the olive oil, diced onion, shallots, and garlic. Saute until fragrant, and softened, about 5 minutes.
    shallots, garlic, and onion sauteing in a Dutch oven.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Saute the Roma Tomatoes

    1. Add the fresh, diced Roma tomatoes, sea salt, and fresh cracked pepper. Stir to blend, and simmer for 5 to 8 minutes on medium heat. Tomatoes should only be partially cooked through. Remove from heat.
    fresh diced Roma tomatoes, salt, and fresh ground black pepper added to Dutch oven.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Add Olives and Cooked Pasta

    1. Add the sliced olives and stir to blend.
    sliced black olives added to Dutch oven of sauteed onions and diced fresh tomatoes.
    cooked Farfalle pasta added to sauce in Dutch oven.
    1. Add the cooked, drained pasta to the Dutch oven or cook pot.
    Fresh chopped basil added to Dutch oven of hot Farfalle and sauce.
    1. Toss the fresh basil into the cook pot next.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Stir in Chopped Basil

    1. Toss the pasta and pasta Napoletana sauce with the fresh basil and finish with the shaved fresh Parmesan cheese. Serve immediately.
    shaved Parmesan cheese topped Pasta Napoletana.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Serving Suggestions

    This fresh, vibrant classic Neapolitan pasta is perfect as a main dish or a side. Serve it alone or along side our Broiled Chicken Thighs, Pan Grilled Steakhouse Pork Chops, or Air Fryer Lamb Chops for a perfect meal.

    serving of Paste Napoletane in a bowl with black pepper grinder nearby.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Substitutions

    Use any pasta you want to use, long or short. Another area you can easily make substitutions with is the cheese. Grated Asiago cheese is splendid on this dish also..

    Variations

    Here are a few scrumptious variations using when making Paste Napoletane:

    • Spicy Pasta Napoletana - Add some dried red pepper when you add the shaved Parmesan cheese. Toss to blend
    • Pasta Napoletane with Capers - Add a few tablespoons of small capers to the cooking pot with the diced tomatoes. Stir and follow the rest of the recip.

    Equipment

    Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making Paste Napoletane.

    • Dutch Oven - 6 quart
    • Colander

    Storage

    Store any leftovers in covered containers and serve within the following day or two. This pasta dish does not freeze well, as it changes the texture of the lightly cooked tomatoes, and the fresh basil will turn black when frozen.

    Tips for Success

    • FRESH tomatoes, not canned.
    • The Shallot will transform this dish.
    • Use any pasta shape you prefer.

    Frequently Asked Questions

    Is Neapolitan sauce the same as Marinara?

    Somewhat. The Neapolitan sauce that is in Pasta Napoletana is a fresh tomato sauce with lightly cooked tomatoes. Marina is similar but also has tomato paste, and with pureed tomatoes.

    Is Neapolitan the same as Napoletana?

    The word “Napoletana” is Italian for Neapolitan, and refers to food or culture originating or from Naples, Italy.

    Does pasta Napoletane sauce have meat?

    No, Napoletana sauce is a meatless Italian tomato sauce used for dressing pasta.

    Food Safety

    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    📖 Recipe

    Dutch oven of Pasta Napoletana, fresh basil and shaved Parmesan nearby.
    Print Recipe SaveSaved!
    5 from 1 vote

    Pasta Napoletana

    With Pasta Napoletana, you can create a Naples classic (Paste Napoletane) that is sure to wow family and friends alike. This traditional style Italian dish blends vine ripened tomatoes, garlic and fresh herbs for a fresh from the garden taste.
    Prep Time3 mins
    Cook Time22 mins
    Total Time25 mins
    Course: Main Dishes, Pasta
    Cuisine: American, Italian
    Servings: 4
    Calories: 458kcal
    Author: Kelly Bloom

    Equipment

    • 6 qt Enameled Dutch Oven
    • Colander

    Ingredients

    • 8 oz uncooked pasta choose your favorite pasta, long or short.
    • 3 tablespoon olive oil 1 tablespoon for pasta, 2 tablespoon for sauteing
    • ½ large onion diced
    • 1 small shallot diced
    • 4 cloves garlic slivered or minced
    • 4 medium Roma tomatoes fresh, diced
    • ⅔ teaspoon sea salt
    • ¼ teaspoon black pepper fresh ground peppercorns
    • 2 oz black olives sliced, canned or brined.
    • 1 cup Basil leaves coarsely chopped
    • 1 cup Parmesan cheese fresh, shaved
    US Customary - Metric

    Instructions

    • Start a pot of water on high and bring to a boil. Add the dry pasta and cook according to the package directions. When al dente, empty into a colander and set aside for the pasta Napoletana sauce.
      PRO TIP: Toss freshly drained pasta with a tablespoon of olive oil so that it does not stick together while finishing the sauce.
      8 oz uncooked pasta
    • In a Dutch oven or large pot, add the olive oil, diced onion, shallots, and garlic. Saute until fragrant, and softened, about 5 minutes.
      3 tablespoon olive oil, ½ large onion, 1 small shallot, 4 cloves garlic
    • Add the fresh, diced Roma tomatoes, sea salt, and fresh cracked pepper. Stir to blend, and simmer for 5 to 8 minutes on medium heat. Tomatoes should only be partially cooked through. Remove from heat.
      4 medium Roma tomatoes, ⅔ teaspoon sea salt, ¼ teaspoon black pepper
    • Add the sliced black olives and stir to blend.
      2 oz black olives
    • Add the cooked, drained pasta to the Dutch oven or cook pot.
    • Toss the fresh basil into the cook pot next.
      1 cup Basil leaves
    • Toss the pasta and pasta Napoletana sauce with the fresh basil and finish with the shaved fresh Parmesan cheese. Serve immediately.
      1 cup Parmesan cheese

    Notes

    • FRESH tomatoes, not canned.
    • The Shallot will transform this dish.
    • Use any pasta shape you prefer.

    Nutrition

    Calories: 458kcal | Carbohydrates: 52g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 1055mg | Potassium: 405mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1106IU | Vitamin C: 12mg | Calcium: 270mg | Iron: 2mg
    Keyword : neapolitan pasta, pasta napoletana, pasta napoletane, pasta napolitana, paste napoletane

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    Hi, I'm Kelly! and I have a love affair with herbs & spices! Here at Smells Like Delish, I'm all about creating food that has three aspects: flavor, aroma, and texture - to create satisfying fare!

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