Neapolitan Pasta

Neapolitan pasta makes a lazy-easy 30-minute weeknight dinner where saucy spaghetti meets tomatoes, oregano, basil, and, of course, Parmesan cheese.

This classic Neapolitan recipe makes such an easy dinner, but with amazingly rich flavor that develops so quickly. A restaurant-level meal with budget ingredients you can find at any grocery store.

My little secret to making delicious Neapolitan pasta for busy weeknights is to make pre-made batches of Neapolitan sauce and freeze them. Then I just boil some pasta, and a light dinner that the whole family will finish is done.

But for making this pasta recipe as is, my best tip is to use crushed tomatoes instead of tomato paste or fresh tomatoes – they make a nice chunky, slightly thicker sauce.

If you love pasta, I am happy to share my favorite recipes: classic pasta al pesto with homemade pesto, easy Bolognese, and creamy chicken Alfredo.

What Is Neapolitan Pasta?

There are two versions of Neapolitan pasta, actually! Italian and… Japanese.

Neapolitan pasta (Pasta Napolitana) is one of the most popular pasta dishes from Naples, Italy, made with spaghetti or another long-shaped pasta tossed in a simple, rustic tomato sauce flavored with onion, garlic, oregano, basil, and Parmesan.

The “Napolitan”, Japanese-style pasta (Naporitan), is a Western-influenced food introduced after World War II. A chef in Yokohama created it in the 1950s using ketchup, sautéed onions, peppers, and ham. Because it uses ketchup as a shortcut, it is often called Japanese ketchup spaghetti.

Why You’ll Love This Recipe

• Quick weeknight meal that only calls for pantry staples and 30 minutes of your time.
• Sauce is freezer-friendly, so you can make a larger batch and get spaghetti napolitan ready next time in half the time!
• Endlessly adaptable with different veggies and meats.
• Kid-friendly. No picky eater will go hungry with this pasta. Quite the opposite, they will ask you to make it again!

Ingredients Notes

• Spaghetti noodles – long types of pasta are best for this traditional pasta dish.
• Olive oil for sauteeing aromatics and prepping the sauce base.
• Onion. For a family dinner, one small onion will be enough.
• Minced garlic. I don’t recommend using garlic powder as a substitute here. We need bold, fresh flavors.
• Crushed tomatoes. Just used canned tomatoes, it’s fine. I prefer crushed tomatoes as they make a chunkier sauce.
• Granulated sugar (optional)
• Kosher salt and black pepper, to taste
• Dried oregano  
• Fresh basil leaves
• Grated Parmesan cheese, for serving. If you can score a block or real Parmigiano Reggiano, it will be amazing, but any Parmesan cheese will work. Don’t buy pre-shredded cheese; it can be lumpy when melted.

Kitchen Equipment

• Large pot
• Frying pan

How To Make Neapolitan Pasta

Cook Pasta Al Dente

1. Cook the pasta according to package directions. Drain and set aside. Do not rinse.
2. You can keep a little bit of pasta water for later; it helps thin out the sauce.

Prepare Neapolitan Sauce

1. Heat oil in a large skillet over medium heat. Heating the oil helps to bring out the aromas and flavors.
2. Sauté finely chopped onion in the oil for 4–5 minutes until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add the crushed tomatoes, sugar (if using), oregano, salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally.

Combine

1. Stir in fresh basil and cooked pasta. Toss until the sauce coats all the pasta.
2. Serve on individual plates and garnish with freshly grated Parmesan cheese and a drizzle of olive oil.
3. A side of green salad dressed with extra virgin olive oil or garlic bread is a classic serving suggestion for pasta recipes.

Storage

Keep Neapolitan pasta leftovers refrigerated in an airtight container for 2-3 days.

You can freeze leftover pasta sauce to save some prep time during the week, but I wouldn’t freeze cooked pasta.

Substitutions & Variations

• Add meat. Stir in cooked ground beef, pork, or sausage for a heartier sauce. Use crispy pancetta as a garnish.
• Add vegetables. Add mushrooms, fresh cherry tomatoes, black olives, diced carrots, or bell peppers for extra flavor and nutrition.
• You can use Pecorino Romano instead of Parmesan in a pinch.
• Add heat. Use cayenne, red pepper flakes, or add a little bit of Tabasco sauce.
• Change the pasta: Swap spaghetti for penne, rigatoni, or any pasta shape you like.
• Deepen the flavor. Add red wine, soy sauce, tomato paste, and bay leaf to really take this dish to the next level.
• Make Japanese Neapolitan Ketchup pasta. Simply use your favorite brand of tomato ketchup sauce instead of crushed tomatoes.

Expert Tips To Make The Best Neapolitan Pasta Recipe

• Save one cup of pasta water to loosen the sauce if it gets too thick — the starch helps it cling to cooked pasta perfectly.
• Add leftover Parmigiano Reggiano rinds to your simmering sauce for bonus richness — it’s the real secret to deeper flavor.
• Always use al dente pasta so it has that classic Italian bite.
• For smoother sauces, use finely diced fresh tomatoes
• Use good-quality canned tomatoes — crushed or whole San Marzano tomatoes work best.
• Stir in fresh basil at the end to keep its fresh flavor bright and fragrant.
• Always grate your own Parmesan if you can — it melts smoother and tastes so much better than pre-shredded.
• Heat oil over medium-low heat to gently soften onions without burning the garlic, then increase to medium-high heat to simmer the sauce.
• This sauce also works for seafood pasta recipes. Bellissimo!

Popular Questions

What Is The Difference Between Bolognese And Neapolitan Pasta?

Bolognese is a rich, slow-cooked meat sauce (ragù) with ground meat, tomatoes, and wine, traditionally served with tagliatelle pasta.

Neapolitan pasta has a lighter, quicker tomato-based sauce with herbs and no heavy meat, often tossed with spaghetti.

How To Make Napolitana Sauce For Pasta?

Also known as Napoletana sauce, Napoli sauce, or Sugo di Pomodoro, this simple pasta sauce is a staple of Neapolitan cuisine. To make it, sauté onion and garlic in olive oil, add crushed tomatoes, oregano, salt, and pepper, then simmer until thickened and finish with fresh basil for extra flavor. Sounds delicious, right?

What Are The 4 Classic Italian Pasta Dishes?

The four Roman classics are Carbonara, Cacio e Pepe, Amatriciana, and Gricia. Each celebrates simple ingredients like cheese, cured pork, and pepper in slightly different ways. Home cooks and nonnas in Italy make this pasta completely from scratch! 

If you love this easy dinner recipe, try pairing it with these recipes, too. Please click each link below to find the easy, printable recipe!

More Great Pasta Recipes

Pasta al Pesto

Cream Cheese Pasta

Chicken Garlic Parmesan Pasta

Chicken and Bacon Pasta

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