Simple ingredients. Big flavour. Zero stress.
At a Glance
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 2
Hey, I’m Paul – This Is My Back-to-Basics Pasta for Busy Days
Not every dinner needs to simmer away for hours. I started making this after one night I went to make dinner and all I had was pasta and tinned tomatoes. Who knew something this tasty could be made from simple pantry ingredients. Since then, this recipe’s been a weeknight regular in my kitchen. Sometimes, you just want something quick, tasty, and satisfying — and for me, Spaghetti Napoli is that dish.
Also known as Spaghetti al Pomodoro, this is a humble pasta: tomatoes, garlic, olive oil, herbs, spaghetti. That’s it. But don’t be fooled — simple doesn’t mean boring.
In fact, it’s very easy to mess up.
What Is Spaghetti Napoli (And Why It’s a Must-Know for Home Cooks)
Spaghetti Napoli is a Southern Italian classic. The sauce is made from gently cooked tomatoes, garlic, olive oil, and herbs — simmered down into a silky, flavour-packed sauce, then tossed through al dente spaghetti.
This style has deep roots in Naples — here’s some extra info from Mutti on Napoli Sauce
Think of it as the minimalist cousin to heavier sauces like Bolognese or Carbonara.
Napoli vs. Pomodoro vs. Marinara – What’s the Difference?
- Napoli (Pomodoro): Pure tomato, garlic, herbs, olive oil. Simple and smooth.
- Marinara: Similar, but sometimes includes onion or chili, and is often chunkier.
- Pomodoro: Technically means “tomato” in Italian — in practice, it’s often interchangeable with Napoli sauce, especially outside Italy.
Common Mistakes (and How to Fix Them)
“It Tastes Bland”
The Problem:
When your ingredients are this simple, there’s nowhere to hide. Poor-quality tomatoes = poor-quality sauce.
Fix:
Use San Marzano or another high-quality canned tomato. A pinch of sugar helps balance acidity, and don’t skip the salt. Fresh basil or a swirl of olive oil at the end brings it to life.
“The Sauce Is Watery”
The Problem:
Tomatoes that haven’t cooked down properly leave you with a soupy sauce.
Fix:
Simmer it uncovered for 20–25 minutes. Give the tomatoes a gentle smash while they cook, and let them reduce properly before tossing with pasta.
“The Sauce Doesn’t Stick to the Pasta”
The Problem:
Pouring sauce on top of plain pasta? Nope. That’s why it slides right off.
Fix:
Finish cooking the spaghetti in the sauce, with a splash of reserved pasta water. It emulsifies the sauce and helps it cling like a dream.
I’ve probably made this dish over a hundred times — and I still crave it. Here’s exactly how I do it.
Spaghetti Napoli Recipe (The Way I Make It)
Ingredients:
- 200g spaghetti
- 1 can (400g) San Marzano tomatoes or good-quality whole peeled tomatoes
- 4 garlic cloves, thinly sliced
- 3 tbsp extra virgin olive oil
- A pinch of sugar (honey also works well)
- Salt, to taste
- Black pepper, to taste
- 1 tsp Oregano
- Grated Parmesan (optional)
Instructions:
Start the Sauce
Heat olive oil in a pan over medium-low heat. Add garlic and sauté until just fragrant (about 1–2 minutes — don’t let it brown).
Add the dried oregano and saute gently for a minute to bloom the herb
- Add the Tomatoes
Pour in the tomatoes, crush them gently with the back of a wooden spoon, and let everything simmer uncovered for 20–25 minutes. Season with salt, pepper and a small pinch of sugar if needed (taste, taste, taste!)
Cook the Pasta
Boil spaghetti in well-salted water until just under al dente (about 1 minute less than the package says). Save a cup of the pasta water.
Toss & Combine
Add the drained pasta to the sauce. Pour in a splash of pasta water and toss it all together over low heat for 1–2 minutes until the sauce clings to each strand of pasta
Finish It Off
Tear in some basil, drizzle a little more olive oil over the top, and plate it up. Add Parmesan if you’re into that — I am.
Optional Add-Ins (Because You’re the Boss in Your Kitchen)
- Chili flakes for a bit of heat
- Anchovies for umami depth
- Capers or olives for a briny punch
- A knob of butter to finish for extra richness (my favourite!)
- Blistered cherry tomatoes added to the sauce for an extra tomato hit
Quick Tips for Success
| Problem | Quick Fix |
| Sauce is too sour | Add a pinch of sugar |
| Sauce too thin | Simmer longer, reduce uncovered |
| Pasta is slippery | Toss pasta in sauce with a little pasta water |
| Flavour feels flat | Use better quality tomatoes and fresh herbs |
Why This Dish Is More Italian Than You Think
Spaghetti Napoli isn’t just about flavour — it’s about holding back. It’s proof that when you’ve got good ingredients, you don’t need to overdo it.
No meat, no cream, no hassle — just proper technique and good seasoning.
It’s the kind of dish that teaches you how to cook: how to taste, balance, and trust your ingredients.
Final Thoughts
If you’ve ever made Spaghetti Napoli and thought “meh,” now you know why — and how to fix it.
This one’s made weekly in my kitchen. It’s budget-friendly, weeknight-friendly, and hits the spot. Let me know how yours turns out — tag me @scoffsandfeasts or drop a comment below. I’d love to see your version!
FAQ’s
Yes! If you’re using fresh tomatoes, go for ripe plum or Roma tomatoes. Blanch, peel, and crush them before cooking. Just note that canned San Marzano tomatoes offer reliable flavor and are more pantry-friendly.
You can freeze the sauce on its own for up to 3 months. Let it cool completely, then store it in an airtight container. Avoid freezing the pasta — it tends to lose texture. Cook fresh pasta when ready to serve.
Spaghetti is classic, but you can use bucatini, linguine, or even penne. Just be sure to finish cooking it in the sauce for that perfect cling.
Not traditionally, but it’s delicious! Purists might skip it, but if you like it (like I do), go for it. You’re cooking in your kitchen — make it yours.
Add a pinch of chili flakes when sautéing the garlic. You can also stir in a bit of Calabrian chili paste for extra heat and flavor.
Try Another Recipe
How to Make Spaghetti Napoli (And Fix the Mistakes Everyone Makes)
Equipment
- 1 large frying pan
- 1 large saucepan
- 1 set of silicone tongs
- 1 mesh sieve
Ingredients
- 200 g spaghetti
- 1 can 400g San Marzano tomatoes or good-quality whole peeled tomatoes
- 4 garlic cloves thinly sliced/minced
- 3 tbsp extra virgin olive oil
- A pinch of sugar
- Salt to taste
- Black pepper to taste
- 1 tsp Oregano
- Grated Parmesan optional
Instructions
- Start the Sauce
- Heat olive oil in a pan over medium-low heat. Add garlic and sauté until just fragrant (about 1–2 minutes — don’t let it brown).
- Add the dried oregano and saute gently for a minute to bloom the herb
- Add the Tomatoes
- Pour in the tomatoes, crush them gently with the back of a wooden spoon, and let everything simmer uncovered for 20–25 minutes. Season with salt, pepper and a small pinch of sugar if needed (taste, taste, taste!)
- Cook the Pasta
- Boil spaghetti in well-salted water until just under al dente (about 1 minute less than the package says). Save a cup of the pasta water.
- Toss & Combine
- Add the drained pasta to the sauce. Pour in a splash of pasta water and toss it all together over low heat for 1–2 minutes until the sauce clings to each strand of pasta
- Finish It Off
- Tear in some basil, drizzle a little more olive oil over the top, and plate it up. Add Parmesan if you’re into that — I am.
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.