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 pasta. You don’t know what to do? Penne Napoletana is here for those kinda nights…
Penne Napoli is a classic Italian tomato 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 sauce of tomatoes, 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 bit more texture, go for chopped tomatoes. San Marzano tomatoes are always a good choice. 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 for this recipe. Mainly because thats what I had in the kitchen at the time! I love oregano and whenever I think of Italian food, I always want to put these two herbs in as I think they scream Italian!
- Parmesan – a classic Napoli doesn’t usually have parmesan but I couldn’t resist – got to have a bit of parmy on there!
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
- 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 garlic
- Cook out the tomato puree
Before adding the passata cook out the tomato puree 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
- Plate Up!
Spoon generous servings into pasta bowls and serve with a good amount of parmesan and garnished with a basil leaf.
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 chilli 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.
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
