With Pasta Napoletane, 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.
What is Pasta 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, this Pasta Napoletane recipe 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 Napoletano, 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 Pasta Napoletane?
- Why You Will Love This Recipe
- Pasta Napoletane Ingredients
- How to Make Pasta Napoletane
- Serving Suggestions
- Related Recipes
- Substitutions
- Variations
- Equipment
- Storage & Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Pasta Napoletane 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.
- 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.
- Additional Seasonings - You can also use our recipes for homemade Italian Seasoning, or Pizza Seasoning.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Pasta Napoletane
This pasta Napoletane 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
- 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.
- In a Dutch oven or large pot, add the olive oil, diced onion, shallots, and garlic. Saute until fragrant, and softened, about 5 minutes.
Saute the Roma Tomatoes
- 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.
Add Olives and Cooked Pasta
- Add the sliced olives and stir to blend.
- Add the cooked, drained pasta to the Dutch oven or cook pot.
- Toss the fresh basil into the cook pot next.
Stir in Chopped Basil
- Toss the pasta and pasta Napoletane sauce with the fresh basil and finish with the shaved fresh Parmesan cheese. Serve immediately.
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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
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 delicious variations using when making Paste Napoletane:
- Spicy Pasta Napoletane - Add some dried red pepper when you add the shaved Parmesan cheese. Toss to blend
- Thai Basil Pesto Pasta - Toss the pastas in our Thai Basil Pesto sauce!
- 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 recipe.
- You can also use our recipes for homemade Italian Seasoning, or Pizza Seasoning.
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 this pasta Napoletane recipe.
Storage & Reheating
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 when making this pasta Napoletane recipe.
- The Shallot will transform this dish.
- Use any pasta shape you prefer.
Frequently Asked Questions
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.
The word “Napoletana” is Italian for Neapolitan, and refers to food or culture originating or from Naples, Italy.
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.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Pasta Napoletane
Equipment
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
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.
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