Pasta Napolitana - Fiver Feeds

Pasta Napolitana

The name sounds rustic and this is about as rustic as it gets when it comes to pasta sauces – yes, the Napolitana element may be a ‘just’ a tomato sauce but don’t underestimate the effect of a good one. Not only can it help create a great dish in its own right but it can also be the basis of many wonderful recipes. Try adding meat, seafood, chilli, celery, mushrooms or carrots to this recipe (although perhaps not all at the same time)…


Pasta Napolitana

Prep Time:



Serves 4 People


£0.73 per Person



  • Ingredients

    400g Penne Pasta
    2tbsp Olive Oil
    1 Onion Finely Chopped
    2 Garlic Cloves Crushed
    2 400g Tins of Chopped Tomatoes
    1tsp Brown Sugar
    1tsp Dried Oregano
    15g Fresh Basil Leaves Roughly Chopped
    Salt and Black Pepper
    100g Parmesan Cheese Grated

How to Cook

1. Put the penne in a large pan of salted boiling water and cook according the packet instructions (this should take 12-15 minutes).

2. Heat the oil in large frying pan and cook the onion and garlic on a high heat with a pinch of salt. Stir to stop from catching on the pan. Cook for about 2 minutes so they are soft but not brown.

3. Add the tomatoes to the pan and bring to the boil. Stir through the sugar and oregano and simmer for about 15 minutes or until the sauce has become thick and pulpy. When nearly ready, add the basil leaves and season with salt and pepper.

4. Drain your penne and combine the pasta and sauce, making sure all the pasta pieces are covered.

5. Serve topped with the grated parmesan.

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