Neapolitan Pasta
Neapolitan pasta (also sometimes called Spaghetti Napolitan) is a budget-friendly family favorite you’ll want to make again and again. There’s nothing I love more than a quick and easy meal that uses pantry ingredients and tastes amazing!
If dinner always feels like a mad dash at your house (I get it!), this Neapolitan pasta recipe is going to be your new go-to. It’s cozy, comforting, and comes together with just a handful of ingredients—and only takes about 10 minutes to prep. The simple flavors really shine here, which makes it perfect for Meatless Monday or one of those nights when the pantry’s looking a little bare. Your whole crew is going to love it… and probably ask for seconds.
This dish originated in Naples (Napoli), Italy, which is also where my husband’s great-grandparents immigrated from. This is a dish we make quite a bit on nights when the time gets away from us!
Ingredients
For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Pasta: Any type of pasta will work in this dish, but I typically use spaghetti or another long noodles, such as linguine or angel hair pasta.
- Olive Oil: I find extra virgin olive oil is a bit too strong so I like to use regular olive oil. Use whichever you prefer.
- Crushed Tomatoes: For a richer taste, I like to use San Marzano crushed tomatoes. If your crew doesn’t like a lot of texture in their sauce, swap out the crushed tomatoes for tomato puree. This is the base of the sauce.
- Onion: Both sweet onions and yellow onions work well for this recipe.
- Garlic: Fresh garlic adds the best flavor, in my opinion. In a pinch, substitute 1 teaspoon of dried garlic.
- Sugar: You need just a touch of sweetness to balance the acidity of the tomatoes. You can also use honey if you prefer.
- Seasonings: Since the tomatoes are unseasoned, we need to add some additional flavor. Besides salt and pepper, I like to use dried oregano, but a little Italian seasoning blend would also work.
- Parmesan Cheese & Fresh Basil: As garnishes, these ingredients are optional; however, they significantly enhance the final dish, not just in appearance but in overall flavor.
Variations:
When I have leftover slow cooker chicken marinara in the fridge or freezer, I like to toss it with this pasta to stretch it a little further. You can also add ground beef, cooked sausage, or other proteins if you like.
You can also bulk up the sauce by adding other vegetables like bell peppers, zucchini, mushrooms, or finely chopped spinach.
Out of something you need? Check out our free printable ingredient substitutions!
Storage
To Store: Leftover Neapolitan spaghetti is delicious the next day if you store it in an airtight container after it cools to room temperature. (These are my favorite airtight containers.) It will keep in the fridge for about 4 days.
To Reheat: Microwave individual portions in 30-second intervals until heated throughout. If you’re reheating a larger batch, place it in a large skillet over low heat and cover it. Add a little extra tomato sauce if needed.
To Freeze: This dish freezes wonderfully. Allow it to cool completely, then transfer it to a freezer-safe container (don’t forget to label it!)
To Thaw: Place the frozen spaghetti into the fridge and allow it to thaw overnight. For faster thawing, place the frozen pasta in a large skillet over low heat and cover it. Stir occasionally until hot and bubbly.
How to Use Leftovers
Sometimes I like to double this recipe and use the extra to make a leftover spaghetti bake. here are a few other ways to use your leftovers:
- Spaghetti Gratin: Layer the spaghetti in a casserole dish and then sprinkle shredded mozzarella cheese on top. Bake it all until bubbly and golden. Add a little ricotta or cream for an even richer version.
- Spaghetti–Stuffed Peppers: Cut bell peppers in half, remove the seeds, and fill them with warmed-up Neapolitan spaghetti. Sprinkle the tops with your favorite shredded cheese and bake until the peppers are tender and the cheese is melted.
- Toasty Spaghetti Sandwich: It sounds a bit wild, but leftover spaghetti on garlic bread with melty cheese is a serious comfort-food moment.
Serving Suggestions
In my house, we love carbs, so bread-based side dishes are always a welcome addition. Try soft and chewy Italian breadsticks for a classic touch, or go for buttery, melty garlic cheese bombs or garlic knots. Dutch oven cheese bread brings a rustic, hearty vibe with a golden crust and cheesy goodness in every bite.
If you’d prefer a veggie side dish, try pairing this easy pasta dish with roasted broccoli, Italian green bean salad, or orange beet salad. Each brings a pop of color and fresh flavor that balances out the richness of the pasta.
I hope you love this cozy, fuss-free Neapolitan pasta as much as we do! If you give it a try, I’d really appreciate it if you could come back to leave a comment and a 5-star review—it helps others find the recipe and lets me know what you’re enjoying!
Neapolitan Pasta
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Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 cup fresh basil chopped
- 1/4 cup Parmesan cheese grated
Instructions
- Bring a big pot of salted water to a boil and cook the spaghetti according to the package—just until al dente. Drain it, give it a little shake, and set it aside for now.12 ounces spaghetti
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 4 to 5 minutes until it’s nice and soft.2 tablespoons olive oil, 1 small onion
- Toss in the garlic and cook for another 1-2 minutes or so, just until it smells amazing.3 cloves garlic
- Now stir in the crushed tomatoes, a pinch of sugar if you’re using it, and the seasonings. Let that simmer uncovered for 10 to 15 minutes, giving it a stir every now and then.1 28-ounce can crushed tomatoes, 1 teaspoon sugar, 1/2 teaspoon black pepper, 1/4 teaspoon kosher salt, 1/2 teaspoon dried oregano
- Add the fresh basil and the cooked pasta to the pan, and toss everything together until the spaghetti is well coated in that delicious sauce. Taste and adjust the seasoning as needed.1/4 cup fresh basil
- Serve it up warm with plenty of grated Parmesan on top.1/4 cup Parmesan cheese
Notes
Ang’s Recipe Tips
- Take care not to burn the garlic. You only need to cook it until it becomes fragrant, typically 1-2 minutes. If it does burn (and I’ve been there, too!) toss it and start over.
- After the sauce has cooked for a few minutes, taste it and adjust the seasoning as needed.
- If the sauce is too thin, allow it to cook a little longer to reduce and thicken. You can also stir in a little bit of tomato paste to help tighten up the sauce.
- Look for blocks of Parmesan cheese in your grocer’s cheese section. Freshly grated Parmesan cheese makes all the difference!
Nutrition
Similar Recipes
If your family is anything like mine, you probably eat a lot of pasta because it’s usually quick and budget-friendly. Here are a few more of my favorite pasta recipes:
