Spaghetti Napoletana Recipe

Bring pasta water to a boil

Fill a large pot with 4 liters of water and bring to a rolling boil over high heat. Add 1 tablespoon salt once boiling.

Cook spaghetti

Add 400 g dried spaghetti to the boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup (240 ml) pasta cooking water before draining. Drain the pasta and set aside.

Sweat aromatics

Heat 3 tablespoons extra-virgin olive oil in a large sauté pan or deep skillet over medium heat. Add the finely chopped onion, grated carrot, and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the sliced garlic in the last 90 seconds and cook until fragrant, careful not to brown.

Build tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 800 g crushed tomatoes (or passata), 1 teaspoon sugar, 1 bay leaf, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon red pepper flakes. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, partially cover, and simmer gently for 20–30 minutes, stirring occasionally, until the sauce thickens and flavors concentrate. Season with 1 teaspoon salt and 1 teaspoon black pepper, taste and adjust seasoning. Remove and discard the bay leaf.

Finish sauce

Stir in 1 tablespoon unsalted butter and the torn fresh basil leaves off heat to add gloss and roundness. If the sauce is too thick, add up to 1/2 cup reserved pasta cooking water to loosen.

Toss pasta with sauce

Add the drained spaghetti to the pan with the Napoletana sauce over low heat. Toss and cook together 1–2 minutes so the pasta absorbs sauce. If needed, add a few tablespoons of reserved pasta water to marry sauce and pasta.

Plate and finish

Divide pasta among 4 plates. Top with a drizzle (about 1 teaspoon) of extra-virgin olive oil and sprinkle with freshly grated Parmigiano-Reggiano if using. Serve immediately.