Napoletana Recipe

Prepare tomatoes

If using whole canned tomatoes, pour into a bowl and crush by hand or pulse briefly in a food processor to a coarse consistency. If using fresh tomatoes, score bottoms, blanch 30–60 seconds, shock in ice water, peel, core and chop to similar size.

Sweat aromatics

Heat 3 tbs extra-virgin olive oil in a large sauté pan or saucepan over medium heat. Add the finely diced onion and celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes. Do not brown.

Add garlic and tomato paste

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly — this deepens the flavor.

Build the sauce

Add the crushed/chopped tomatoes and 1 cup vegetable stock (or water). Stir to combine. Bring to a gentle simmer, then reduce heat to low so the sauce maintains a very gentle simmer (small bubbles).

Simmer and season

Add 1.5 tsp salt, 0.5 tsp freshly ground black pepper, 0.5 tsp sugar (if using), 0.25 tsp red pepper flakes (optional), and the oregano. Simmer, uncovered or partially covered, stirring occasionally, for 25–35 minutes until the sauce thickens and flavors meld. Taste and adjust salt/pepper and sugar as needed.

Finish with fresh herbs

Stir in the chopped parsley and most of the chiffonaded basil (reserve a few leaves for garnish) in the last 2 minutes of cooking to preserve fresh brightness. If you prefer a smoother sauce, use an immersion blender for 10–20 seconds to reach desired texture; otherwise leave slightly chunky.

Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook according to package directions until just shy of al dente (1–2 minutes less than package time). Reserve 1/2 cup pasta cooking water, then drain pasta.

Return drained pasta to the pot or to the sauté pan with the sauce over low heat. Add 1 tbs extra-virgin olive oil and 1/4 cup grated cheese (if using). Add 2–4 tbsp reserved pasta water as needed and toss vigorously with tongs or a spoon for 1–2 minutes so the pasta finishes cooking in the sauce and the starchy water emulsifies to create a glossy coating. If sauce seems too thick, add more reserved water a tablespoon at a time.

Divide pasta among serving plates, spooning additional sauce on top. Garnish with remaining basil leaves and a light drizzle of olive oil. Serve with extra grated cheese at the table.