If you love classic Italian flavours but don’t want to spend hours in the kitchen, this Penne Napoli recipe is your new go-to. It’s rich, garlicky, and on the table in just 15 minutes — pure comfort food made simple.
If you love simple Italian classics like this, try my Tagliatelle Carbonara — it’s creamy, comforting, and just as easy to make on a busy weeknight.
Why You’ll Love This Penne Napoli Recipe
If you love simple, comforting Italian flavours, this recipe will quickly become one of your go-tos. It’s the kind of pasta dish that looks and tastes like it took hours — but it’s actually ready in just minutes.
- Quick and easy: Dinner on the table in under 15 minutes — perfect for busy weeknights.
- Everyday ingredients: You only need a few pantry staples — garlic, tomatoes, olive oil, and pasta.
- Fresh and flavourful: The sauce is rich, garlicky, and full of Italian goodness without being heavy.
- Budget-friendly: No fancy ingredients or long prep — just simple, honest cooking.
- A classic you can customise: Add a pinch of chilli for spice, fresh basil for brightness, or a sprinkle of Parmesan for that restaurant finish.
From My Kitchen:
This is one of those recipes I make when I want something satisfying but effortless. The smell of garlic and tomatoes simmering instantly makes the kitchen feel warm and inviting — and it never fails to hit the spot.
What Is Penne Napoli
You know 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.
If you love simple, comforting Italian flavours, you’ll definitely enjoy exploring more dishes in my collection of pasta recipes
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! You can also finish the pasta off with my Pangrattto breadcrumbs for added crunch and texture.
- 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
This tomato-based sauce is simple, full of flavour, and a perfect foundation for other Italian favourites, such as Rigatoni Arrabbiata, if you enjoy a little heat.
Tips from My Kitchen
I’ve made Penne Napoli more times than I can count — sometimes as a quick solo dinner, other times as a simple base for something more indulgent. Here are my tried-and-tested tips to help you get it perfect every time:
Use the Best Tomatoes You Can Find
The sauce is only as good as your tomatoes. Choose San Marzano or good-quality canned plum tomatoes — they’re naturally sweeter and richer, meaning less need for added sugar.
Don’t Rush the Garlic
Let the garlic gently sizzle in olive oil for 30–60 seconds until fragrant (not brown). Burnt garlic turns bitter and can overpower the sauce — a soft golden colour is perfect.
Always Finish the Pasta in the Sauce
Once the pasta is just shy of al dente, transfer it straight into the pan of sauce with a splash of pasta water. This step helps the sauce cling beautifully and creates that glossy, restaurant-style coating.
Season in Layers
Add a pinch of salt to the sauce early, then adjust at the end once it’s reduced. This gives a more balanced flavour instead of dumping all the salt in at once.
Add a Finishing Touch
For extra richness, stir through a small knob of butter or drizzle of olive oil just before serving. It gives the sauce a silky texture and a professional shine.
From My Kitchen
If you’ve got a few extra minutes, simmer the sauce for longer — the flavours deepen beautifully. I often leave mine to bubble gently while setting the table. It’s one of those “low effort, big reward” recipes that never fails.
What Could Go Wrong (and How to Fix It)
Even a simple pasta dish has its pitfalls! Here’s what might trip you up when making Penne Napoli, and how to fix it quickly.
The Sauce Tastes Bitter
Why it happens: The garlic or tomatoes have burned or the sauce reduced too fast.
How to fix it: Add a small pinch of sugar, a splash of water, or a drizzle of olive oil to balance the acidity. Next time, lower the heat and let the sauce simmer gently.
The Pasta Feels Dry or Clumpy
Why it happens: The pasta wasn’t tossed in the sauce soon enough, or there wasn’t enough liquid.
How to fix it: Add 2–3 tablespoons of reserved pasta water and toss well. The starch helps emulsify the sauce so it coats every piece evenly.
The Sauce Lacks Flavour
Why it happens: Under-seasoning or using bland tomatoes.
How to fix it: Add salt gradually, taste often, and finish with fresh basil and Parmesan. A tiny splash of balsamic vinegar or a pat of butter can also lift flat flavours.
The Garlic Burned
Why it happens: Heat was too high when sautéing.
How to fix it: Scoop out the burnt bits and add fresh garlic to the warm oil off the heat. For future batches, keep the heat on low — garlic should sizzle, not fry.
Leftovers Are Too Thick When Reheated
Why it happens: The pasta absorbs sauce in the fridge.
How to fix it: Add a little water or olive oil while reheating and stir over low heat until glossy again. It’ll taste freshly made in minutes.
From My Kitchen
Penne Napoli is wonderfully forgiving — even if something goes a bit wrong, it’s easy to save. A splash of water, a pinch of salt, or a drizzle of good olive oil is usually all it takes to bring it back to life.
Storage & Reheating
| Storage Method | How to Store It | How Long It Lasts | How to Reheat | Result / Notes |
|---|---|---|---|---|
| Fridge | Store leftovers in an airtight container once cooled. | Up to 2 days | Reheat gently in a pan with a splash of water or olive oil to loosen the sauce. | Tastes freshly made; sauce stays glossy if reheated slowly. |
| Microwave | Store as above, covered. | Up to 2 days | Heat on medium power (50%) in 30-second bursts, stirring in between. | Can dry out slightly — add a spoon of water or oil before heating. |
| Freezer | Cool completely and freeze in an airtight container. | Up to 2 months | Defrost overnight in the fridge, then reheat on the stove with a splash of water. | Texture softens a bit, but flavour remains delicious. |
| Sauce Only (Best Option) | Freeze sauce separately in small portions or bags. | Up to 3 months | Reheat straight from frozen or thaw overnight; toss with freshly cooked pasta. | Maintains best flavour and texture — perfect make-ahead option. |
If I know I’ll have leftovers, I always save a little pasta water and store it in a jar in the fridge — adding a spoonful when reheating helps bring the sauce back to life.
And if you freeze the sauce on its own, it doubles as a quick base for other dishes like Arrabbiata, Bolognese, or even a quick pizza sauce.
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.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or olive oil to loosen the sauce. Avoid microwaving on high — it can dry out the pasta.
Penne Napoli (also called Penne Napoletana) is a simple Italian pasta dish made with a tomato-based sauce. It’s light, aromatic, and full of classic Mediterranean flavour — made with just garlic, tomatoes, olive oil, and herbs.
It takes around 15 minutes from start to finish — ideal for a quick dinner. While the pasta cooks, you can prepare the sauce, making it one of the fastest homemade pasta dishes out there.
Absolutely! Fresh, ripe tomatoes work beautifully — just blanch and peel them first for a smoother sauce. If you’re short on time, good-quality canned tomatoes give the same rich flavour.
Yes! Add a pinch of chilli flakes or a drizzle of chilli oil while the sauce cooks for a subtle kick. It turns this simple pasta into an easy arrabbiata-style dish.
Traditionally, Penne Napoli is served without cheese, but many people love finishing it with a sprinkle of Parmesan or Pecorino. It adds a touch of saltiness that pairs perfectly with the sweet tomato sauce.
Yes! The sauce is naturally vegan — just skip the Parmesan or use a dairy-free alternative. Serve it with a side of crusty bread or a simple green salad for a complete meal.
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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
Try Another Recipe
Find more ideas in my Easy Pasta Recipes collection.
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.
