Pasta Napoletana
If you're a pasta lover looking for a quick and easy weeknight dinner, then this Pasta Napoletana is the perfect recipe! Made with simple ingredients and ready in under 30 minutes - it's vegan friendly too!
Servings: 4
Calories: 385kcal
Ingredients
- 320 g spaghetti or dry pasta of choice
- 2 tbsp. olive oil
- 2 cloves garlic minced
- ¼ tsp. dried chilli flakes optional
- 400 g cherry tomatoes or grape tomatoes, halved
- salt and pepper to taste
- 2 tbsp. fresh basil + extra to serve
- freshly grated pecorino cheese or parmesan cheese or vegan cheese
Instructions
- Cook pasta in salted water according to package instructions until al-dente. Before draining, reserve 1 cup of pasta water.
- Heat olive oil in a large skillet on medium heat. Add minced garlic and saute until fragrant, around 30 seconds. If using, add dried chilli flakes.
- Add halved cherry tomatoes, sliced side facing down, and saute for 4-5 minutes or softened and until tomatoes start to release juice. Use a wooden spoon to crush the tomatoes to release more juice. Add 5-6 leaves of fresh basil.
- Add 1-2 ladlefuls of reserved pasta water and simmer sauce for 10-12 minutes or until sauce starts to thicken. Season with salt and pepper, to taste.
- Add cooked pasta to skilled and toss to coat well with sauce.
- Transfer to serving plates, top with fresh basil and freshly-grated pecorino cheese and serve warm.
Nutrition
Calories: 385kcal | Carbohydrates: 65g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 22mg | Potassium: 430mg | Fiber: 4g | Sugar: 5g | Vitamin A: 970IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 2mg