Dive into Italian cuisine by learning how to make your own delicious and aromatic Penne Napoli sauce – it’s easier than you think!
What Is Penne Napoli
You know when that feeling when you come home and you look in the cupboard for dinner. Whatcha got? A jar of passata and some penne pasta. You don’t know what to do? Penne Napoletana is here for those kinda busy weeknights…
Penne Napoli is a classic Italian napolitana sauce and pasta dish that originates from Naples, known for its vibrant tomato-based sauce. It’s so simple to make and ready in no time – ideal for lazy nights and something quick is needed!
Penne Napoli can sometimes be known as penne Napoletana or Neapolitan pasta. A simple, yet flavourful rich tomato sauce with garlic, onion, basil – that’s it. It all comes down to some good technique and of course, the best tomatoes you can get your hands on. I like to use passata but you can equally use chopped tomatoes for this recipe.
Penne Napoli Ingredients
- Tomatoes – kind of obvious but since this is a tomato sauce, the choice of tomatoes you use can make all the difference. I like to use passata as it creates a nice silky sauce. If you like a chunkier sauce, go for diced tomatoes. San Marzano tomatoes are always a good choice. Try to use good quality tomatoes but if you do use a cheaper variety of tomatoes, remember to add a little sugar to balance out the acidity.
- Tomato puree – helps to amp up the tomato flavour of the sauce
- Garlic – it wouldn’t be a nice Italian tomato sauce without some garlic added.
- Onion – provides the base flavour, along with the garlic, to the sauce.
- Herbs – I have used dried oregano and fresh Basil leaves for this recipe. Mainly because thats what I had in the kitchen at the time! I love oregano and basil and whenever I think of Italian food, I always want to put these two herbs in as I think they scream Italian!
- Parmesan cheese – a classic Napoli doesn’t usually have parmesan but I couldn’t resist – got to have a bit of parmy on there!
- Pasta – This recipe uses penne as the pasta has small ridges on each piece which can hold the sauce well. You can however use any other of your favourite pasta styles.
How To Make Penne Napoletana
- Salt your pasta water
Before adding your pasta to boiling water, always salt the water. This will flavour the pasta and is an essential step. I always add a handful per pot of cooking water. Cook the pasta until al dente, this will vary for different pastas so check your package instructions
- Chop onion and garlic
Get prepared by pre-chopping your garlic and onion while the water comes to the boil
- Make the sauce
Whilst the pasta cooks, gently soften the onions and then the garlic over medium heat in olive oil for 2-3 minutes
- Cook out the tomato paste
Before adding the passata cook out the tomato paste for a minute. This will help to get rid of the acidity and create a nice soft flavoured sauce.
- Simmer the sauce
Gently simmer the sauce until it thickens and coats the pasta nicely. Always keep a cup of the pasta water reserved to adjust the sauce incase you over reduce it.
- Plate Up!
Spoon generous servings into pasta bowls and serve with a good amount of parmesan and garnished with a basil leaf and fresh black pepper
Variations
- Different pastas – penne is my choice of pasta but this sauce will work equally well linguine/spaghetti/rigatoni/bucatini. Use your fav!
- Tomatoes – try using San Marzano tomatoes or opt for plain chopped tomatoes/plum tomatoes. Any tomato will work here.
- Spice it up – add some bold red pepper flakes if you like your pasta sauces to have some heat
- Herbs – try different herbs, an Italian herbs mix would work well here.
FAQ’s
Bolognese is a meat-based sauce and doesn’t usually contain any herbs. Napoli sauce is free from meat and contains herbs.
Place any leftover sauce into an airtight container. This will keep for 3-4 days in the fridge.
Easy Penne Napoli
Ingredients
- 400 g passata
- 2 cloves garlic
- ½ small onion
- 1 tbsp chopped basil
- 1 tbsp tomato puree
- ½ tsp oregano
- 300 g penne pasta (I used De Cecco brand)
Instructions
- Begin by chopping your garlic and onion
- Add the pasta to well salted boiling water and cook for 10 minutes (or per your package instructions)
- Whilst the pasta cooks, Over medium heat, soften the onions in olive oil until translucent
- Add the garlic and cook out for 1 minute
- Add the oregano, cook for 30 seconds then add the tomato puree and cook for 1 minute more
- Add the passata and bring to a boil, then reduce to a simmer
- Add the basil and season. Simmer until reduced slightly and pasta is al dente
- Before plating, check the sauce for seasoning then combine the pasta with the sauce
- Finish with grated parmesan, ground black pepper and a basil leaf
