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!
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: cherry tomatoes, pasta, tomato sauce
Servings: 4
Calories: 385kcal
- 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
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.
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