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Spaghetti Napolitana or Pasta Pomodoro

Spaghetti Napolitana or pomodoro is the simplest classic Italian tomato sauce for pasta, it’s frugal, delicious, easy and very quick.

The secret to this quick 15-20 minute pasta recipe is the quality of the ingredients, so get the best tomatoes, pasta and olive oil you can afford!

Spaghetti Napolitana (Pasta Pomodoro) garnished with basil and pecorino on a fork.

Pasta Pomodoro, Simple Tomato Pasta

Pasta in a tomato sauce is always a delicious and simple option for dinner and there are so many options.

I have recipes that range from tomato and mascarpone pasta to a take on penne arrabbiata and a wonderful tuna and tomato pasta to an olive-free version of pasta puttanesca.

Spaghetti Napolitana or pasta pomodoro as it is also called is arguably the simplest of the lot.

The star of the recipe is tomatoes, so get the very best that you can find and don’t be tempted to throw too many other flavours at this. It’s tomato pasta, everything else can be a distraction.

This is light, fresh and features clean flavours and it is magic for all of its simplicity!

It’s not only easy, but it’s quick too, even the most plodding of cooks should be able to do the prep in under 10 minutes. Cooking is equally quick, with the sauce coming together in the same amount of time it takes to boil spaghetti.

Spaghetti Napolitana or pasta pomodoro (tomato) garnished with basil and pecorino cheese.

Frequently Asked Questions

Why don’t you chop the garlic?

I like this dish to be very clean and simple and scream of tomatoes, and not garlic. As a result, the garlic in this recipe is a subtle flavouring and not a major part of the recipe.

Why do you use shallot rather than onion?

It is a practical decision, shallots are small and are perfect for dishes for two people that do not require a lot of onion… it reduces waste!

They are also much easier to chop very finely.

Do I have to add the chilli?

No, feel free to omit it if you like, however, just like the garlic it is not a major flavour driver in this recipe.

Can I make this in advance?

Yes, although I would not cook the pasta in advance and reheat it. So in reality there is very little to gain because the sauce cooks in the same amount of time that it takes to cook the pasta.

Can I use different types of pasta?

Yes, this simple tomato sauce is great with pretty much any long pasta. Fettucine, tagliatelle, linguine and even pappardelle work well.

But, it is also superb with penne, farfalle and even orecchiette!

Overhead spaghetti Napolitana (Tomato Pasta) garnished with basil and pecorino cheese served with garlic bread.

Serving Suggestions

This simple bowl of pasta Napolitana deserves sides that are equally easy and quick to cook.

Like so many of my pasta recipes that means garlic bread to me.

I slice some baguette or ciabatta as I have in these pictures, slather on some garlic butter and chuck it in an air fryer for 5-6 minutes!

I have mentioned many times that I am not particularly keen on pasta as a side dish, but as is so often the case, there are exceptions.

Pasta pomodoro or any simple tomato pasta is the perfect side dish for chicken Milanese!

Close-up spaghetti Napolitana (Tomato Pasta) garnished with basil and pecorino cheese.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • 20cm or 8″ saucepan.
  • 28cm or 11″ frying pan.
  • Chopping board.
  • Kitchen knife.
  • Stirring and serving spoons.
  • A combination of weighing scales, measuring cups and spoons.
Spaghetti Napolitana or pasta pomodoro garnish with basil and pecorino cheese.
Yield: 2 Servings

Spaghetti Napolitana Recipe AKA Pasta Pomodoro

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Whether you call it pasta Napolitana or spaghetti pomodoro, this simple tomato sauce for pasta is quick, easy, tasty and cheap... even if you splurge on better ingredients.

Ingredients

  • 200g (7oz) Spaghetti or other Dried Pasta
  • 1 Small (35g) Shallot
  • 2 Garlic Cloves
  • 3 Tbsp Olive Oil
  • 400g (14oz) Tin Cherry Tomatoes
  • ½ Teaspoon Dried Basil
  • ⅛ Tsp Dried Chilli Flakes
  • ⅛ Tsp Freshly Ground Black Pepper
  • Pinch Salt
  • Pinch Sugar
  • 25g (¼ Cup) Freshly Grated Pecorino or Parmesan Cheese*
  • 24 (or so) Basil Leaves

Instructions

  1. Begin by bringing a 20cm or 8" saucepan of well-salted water to a boil. I use 1½-2 Teaspoons for a pan this size.
  2. Cut the shallot in half, peel it and then dice it as finely as you can.
  3. Bash the garlic cloves with the side of a knife and peel off the papery skin.
  4. Heat a 28cm (11") frying pan over a medium heat, once the pan is hot add the olive oil to the frying pan and at the same time add the pasta to the boiling water. Cook the pasta until al dente, this will take 8-10 minutes depending on the type.
  5. Once you have added the pasta to the water, add the garlic cloves and shallots to the frying pan and cook for 2 minutes stirring constantly.
  6. After 2 minutes add the tinned tomatoes, salt, pepper, sugar, chilli flakes and dried basil to the frying pan and stir, gently crushing the cherry tomatoes.
  7. Simmer the sauce on a gentle bubble until the pasta is ready. You may need to reduce the heat a little
  8. Whilst the sauce is bubbling away finely shred the basil leaves.
  9. Once the pasta is cooked, drain it reserving a little of the cooking liquid. Remove the garlic cloves from the sauce and discard hem, then add the pasta to the sauce with enough of the water to create a nice sauce and stir to combine.
  10. Add most of the shredded basil to the pasta, reserving a little for later, serve and garnish with the remaining basil and the freshly grated cheese.

Notes

*If you are serving this as a vegetarian dish choose pecorino cheese which is readily available as a vegetarian option, true Parmesan cheese usually uses animal rennet and is not vegetarian.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 655Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 11mgSodium: 532mgCarbohydrates: 88gFiber: 8gSugar: 9gProtein: 19g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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