Penne Napoli (Penne alla Napolitana)
This delightful dish showcases the simple beauty of tomatoes, garlic, and basil over perfectly cooked penne.
Servings 8 Servings
Calories 262kcal
Equipment
- 1 Large Skillet or Dutch Oven for cooking Napoli sauce
- 1 Large Pot for boiling pasta
Ingredients
- 1 Pound Penne Pasta
- 2 Tablespoons Olive Oil
- 1 Yellow Onion diced
- 3 Cloves Garlic minced
- 2 Tablespoons Tomato Paste
- 2 14 ounce Cans Diced Tomatoes
- ¼ Cup Basil Leaves loosely packed
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- ¼ Teaspoon Red Pepper Flakes
Instructions
Napoli Sauce
- Heat a large sauté pan on medium heat. Then, add olive oil and diced yellow onion to the pan. Saute onions until they are translucent and soft.
- Next turn the heat down to medium low and add salt, pepper, red pepper flakes, minced garlic and gently warm.
- Stir in tomato paste and cook for 2-3 minutes allowing it to caramelize slightly.
- Then, add diced tomatoes and fresh basil leaves. Bring to a low simmer and cook uncovered for 20-25 minutes stirring occasionally.
- Finally, remove the basil leaves and add cooked penne pasta and some reserved pasta water to the sauce and stir until coated.
- Top with parmesan cheese and serve with your favorite Italian side salad or a loaf of good bread.
How to Cook Penne
- Bring salted water to a boil in a large pot.
- Add penne pasta to the boiling water and cook according to package instructions. You can test a piece of pasta 1-2 minutes early to ensure it is cooked to al-dente.
- Drain the pasta, reserving about 1 cup of the pasta water, and set aside.
Notes
Variations
I like penne for this sauce, but you can play around with other shapes. Spaghetti is a nice traditional option.
Adding fun ingredients to Penne Napoli can make this simple pasta dish a complete meal.
Add some veggies: Sautéed Mushroom and Bell peppers are delicious.
Add protein: Grilled Italian Sausage or Plump shrimp make a hearty topping.
Diana’s Tips for Success
- Use high-quality canned tomatoes: I recommend diced tomatoes, but whole peeled work as well. Whole tomatoes need to be diced before simmering.
- Don’t overcook the garlic: It should be golden, not brown, to avoid a bitter taste.
- Hang on to a cup of pasta water. Adding just a splash or two of starchy pasta water will give your sauce just the right consistency and help that sauce cling to each noodle.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop by placing in a wide skillet on low heat. Add a few tablespoons of water if the sauce is too thick.
- Microwave in 30 second intervals, stirring as you go until it is warmed through.
Nutrition
Calories: 262kcal | Carbohydrates: 47g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 699mg | Potassium: 305mg | Fiber: 3g | Sugar: 4g | Vitamin A: 187IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg