Pasta Napolitana Recipe
If you’re a fan of Italian cuisine, you’ve probably heard of Pasta Napolitana. This timeless dish is beloved for its simplicity and rich flavors. In this blog post, we will provide you with a recipe for Pasta Napolitana that is sure to become a favorite in your household.
Equipment
- pot
Ingredients
Pasta:
- 16 oz about 450 grams artisanal bucatini
Napoletana Sauce:
- 1 large-sized onion finely chopped
- 4-6 aromatic garlic cloves minced
- 2 cans 14oz/400 grams each vine-ripened tomatoes (whole, diced, or cherry tomatoes)
- 2 Tbsp olive oil or extra virgin olive oil plus more for drizzling
- 2 handfuls of fragrant basil leaves chopped or torn
- ¼ tsp freshly ground black pepper
- 1 tsp Himalayan salt plus more to taste
- 6 tbsp aged Parmesan to serve
Notes
- Use ripe and flavorful tomatoes: The quality of the tomatoes used in the sauce greatly impacts the taste of the dish. Opt for vine-ripened tomatoes or cherry tomatoes for a sweeter and more vibrant flavor.
- Cook the onions and garlic slowly: Taking the time to cook the onions and garlic until they are fragrant and translucent enhances their flavors, resulting in a more delicious sauce.
- Don’t overcook the pasta: Cooking the pasta until it is al dente, meaning it has a slight bite to it, is essential for the perfect texture. Be sure to follow the instructions on the package to avoid overcooking.
- Use fresh basil leaves: Fresh basil adds a wonderful aroma and freshness to the dish. Tear or chop the leaves just before adding them to the sauce to preserve their flavors.
- Experiment with toppings: While aged Parmesan is the traditional choice for this recipe, you can also try using other cheeses such as pecorino Romano or grana padano for a different taste experience.
Tried this recipe?Let us know how it was!