Spaghetti Napoletana style

Spaghetti Napoletana style


5 people made this

About this recipe: A classic Italian pasta sauce made with fresh tomatoes and basil, then tossed with spaghetti and served with freshly grated Parmigiano Reggiano. Simply delicious!

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Serves: 4 

  • 1kg ripe tomatoes
  • 1 red onion, finely chopped
  • 4 tablespoons extra virgin olive oil
  • pinch of salt
  • freshly ground black pepper
  • a pinch of sugar (optional)
  • 1 bunch fresh basil leaves, torn
  • 350g Barilla® Spaghetti
  • freshly grated Parmigiano Reggiano to serve

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Remove the stem from the tomatoes and make a cross incision on the bottom. Immerse them for a few seconds in boiling water, then place in iced water to stop the cooking process. Peel them and remove the seeds. Set aside.
  2. Gently brown the chopped red onion in a pan with olive oil. Add the tomatoes and season with a pinch of salt, black pepper and sugar if desired. Cook gently for 15 minutes; remove from the heat and stir in basil leaves. Set aside.
  3. Boil spaghetti in plenty of boiling salted water. We recommend using 1 litre of water for every 100g of pasta. Before draining, remember to set aside a spoonful of pasta water to use for combining the pasta and sauce together.
  4. Toss spaghetti in the pan with the tomato sauce, adding a little of the cooking water as needed. Sprinkle with grated Parmigiano and serve.

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