Pasta Napoletana
An ultra-fast, easy, economical meal -- that's also delicious! Crowd pleasing & ready in 20 minutes from scratch.
Ingredients
- 12 ounces spaghetti
- 1 Tablespoon olive oil
- 1/2 medium yellow onion chopped
- 2-3 garlic cloves minced
- 1 (28 ounce) can crushed tomatoes
- 2 Tablespoons tomato paste
- 1 and 1/2 teaspoons Italian seasoning
- kosher salt and black pepper
- fresh basil and grated Parmesan to serve
Instructions
- Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the spaghetti. Cook just to al dente, according to package directions. Just before draining, scoop out about 1/2 cup of the cooking water and set aside. Drain remaining water and set pasta aside.
- While the spaghetti cooks, warm olive oil in a large skillet over medium-high heat. Add the onion and cook 3-4 minutes. Add garlic and cook 30-60 seconds more, just until fragrant.
- Stir in crushed tomatoes, tomato paste, Italian seasoning, 1/2 teaspoon salt, and a small pinch of pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 6-8 minutes, stirring occasionally, until slightly thickened.
- Add the drained pasta to the sauce. Toss well to combine. If you prefer a looser sauce, add a bit of cooking water a splash at a time until it reaches your desired consistency.
- Top portions with chopped basil and grated Parmesan, serve, and enjoy!
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Notes
- To Add Meat: Add some pre-cooked meatballs at the end, or pan-fry some Italian sausage to go with the sauce. Add sliced sausage to the skillet after cooking the onion and garlic and fry briefly, just until browned. Add tomatoes, let sausage simmer in the sauce, and proceed as you otherwise would.
- To Add Shrimp: After cooking the onion and garlic, add a few shrimp to the skillet. Season with salt and pepper and pan fry for 2-3 minutes per side, just until opaque and cooked through. Remove shrimp before adding the tomatoes, let the sauce simmer, then return shrimp to the skillet along with the drained pasta.
- To Add Veggies: Add sliced mushrooms, bell pepper, or shredded carrot to the sauce. Add any of these items just after adding the garlic, and allow to cook for 2-3 minutes before proceeding with the tomatoes. Prefer greens? Add chopped kale, Swiss chard, or baby spinach to the sauce near the end of its simmering time.
- To Add Heat: Use fire-roasted crushed tomatoes -- so good! Or add a pinch of red pepper flakes to the sauce. Some people like heat and others don't? No problem. Put a small bowl of red pepper flakes in a bowl and pass at the table, just as you might Parmesan. Boom, you're a veritable ristorante, right at home. Your Nonna would be proud, if you had one.
- Nutrition information is an estimate based on the pasta and sauce portioned into 6 servings. It doesn't include Parmesan.
Nutrition Estimate
Calories: 242 kcal, Carbohydrates: 45 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 0.5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Sodium: 46 mg, Potassium: 205 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 90 IU, Vitamin C: 2 mg, Calcium: 26 mg, Iron: 1 mg