Spaghetti Napoli is one of those recipes that everyone needs in their recipe arsenal. It's a quick and easy tomato-based pasta recipe that is budget-friendly, naturally vegetarian, vegan and gluten-free (if you opt for spaghetti without wheat).
Spaghetti Napoli is a sauce in the Neopolitan style, which includes simple ingredients such as tomatoes, olive oil, onions and garlic. It is a sauce that originates in the South of Italy in the city of Naples. In Naples, the sauce is called la salsa which means sauce. Outside of Italy, the sauce is often referred to as Neopolitan sauce, Napoli sauce, Napoletana sauce and more commonly, marinara sauce.
There are many variations besides the ingredients that form the base of Spaghetti Napoli. For example, for a touch more sweetness, you can add a bit of sugar or even a grated carrot. Other variants of this sauce include the addition of oregano, celery, black pepper and thyme.
The great thing about this sauce is that it will form the base for other pasta sauces, such as Bolognese, which is a type of meat ragù/meat sauce and a marinara cooked with the addition of meat like my Hearty Marinara with Sausage.
I hope I've convinced you to try this Spaghetti Napoli because I promise you'll never want to buy jarred pasta sauce again.
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Ingredients for Spaghetti Napoli
Ingredient Notes
- Canned tomatoes: I used two types of tomatoes to make the sauce for Spaghetti Napoli; finely chopped and cherry tomatoes. Both are from the brand Mutti which is a favourite of mine. Other brands may label their canned tomatoes "crushed" instead of "finely chopped," which would work just as well. Also, I added a small can of cherry tomatoes to the sauce because they add sweetness and texture. Since tomatoes are the star of this dish, purchase the best quality you can afford.
- Extra-virgin olive oil: Always a staple in the kitchen, adding flavour and richness to your dishes. You will notice that the amount for this recipe is a one-quarter cup, which may seem like a lot. But trust me, because the fat adds a nice velvety smoothness to the marinara sauce which helps the sauce adhere to the spaghetti.
See the recipe card below for all the ingredients and the exact quantity for each.
How to Make Spaghetti Napoli
Sauté onion: To a medium saucepan over medium heat, add the olive oil and onion and sauté until the onion is translucent, approximately 5 minutes. Stir frequently to prevent the onion from burning.
Add garlic: Next, add the garlic to the pot and sauté 1 minute, stirring frequently.
Add the remaining ingredients: Add the remaining ingredients, stir and with the lid on increase the heat to medium-high and bring the sauce to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes with the lid on and slightly ajar.
Cook spaghetti: When the sauce is ready or when the sauce is at the halfway mark of simmering, bring a large pot of water to a boil. Once the water has reached the boiling point, salt generously and cook the spaghetti according to the instructions on the packet.
Drain and dress the spaghetti: Once cooked al dente, drain the spaghetti in a colander, return to the same pot and then ladle a few spoonfuls of sauce over the spaghetti and mix well. Divide into bowls and serve with a bit more sauce over top if you like.
Secrets for Success
- Buy good quality tomatoes, preferably ones grown and canned in Italy.
- Please don't skimp on the amount of olive oil called for in this recipe because the oil contributes to the velvety texture of the sauce, making it adhere beautifully to the spaghetti.
Substitutions & Variations
- If you have fresh basil on hand you can chop up several leaves and add them to your sauce before serving.
- For a more robust flavour, you can add ¼ teaspoon of dried oregano.
- Omit the red pepper flakes if you do not like spiciness and replace it with a few cracks of black pepper instead.
- To add more vegetables to your meal, finely chop a few carrots and some celery stalks and add them to your sauce.
- If canned cherry tomatoes are difficult to find in your area, a small can of diced tomatoes will work too.
Frequently Asked Questions
Yes!
Yes. At its base, it is a vegetarian sauce consisting of olive oil, tomatoes, garlic and/or onions and basil. The sauce is also vegan and gluten-free.
A Bolognese sauce is a thick meat-based sauce consisting of finely cut meat. Whereas a Napoli/marinara sauce is tomato-based without meat. Meat pieces like sausage can be cooked in a Napoli sauce but that would be referred to as a Neopolitan ragù.
Storage
- The sauce will keep for three days in the refrigerator and it can be frozen for up to three months.
Recipe Card
Spaghetti Napoli
Equipment
- cutting board
- chef's knife
- 2 saucepans
- measuring spoons and cups
- wooden spoon/spatula
- colander
- ladle
- kitchen tongs
Ingredients
- ¼ cup extra-virgin olive oil
- 1 cup onion, finely diced
- 2 cloves garlic, sliced thin
- 1 (28 ounce) can Mutti Finely Chopped Tomatoes, 796 millilitres
- 1 (14 ounce) can Mutti Cherry Tomatoes, 398 millitres
- 2 teaspoons dried basil
- 1 bay leaf
- ½ teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 12 ounces dried spaghetti, 340 grams
Instructions
- Sauté onion: To a medium saucepan over medium heat, add the olive oil and onion and sauté until the onion is translucent, approximately 5 minutes. Stir frequently to prevent the onion from burning.¼ cup extra-virgin olive oil, 1 cup onion
- Add garlic: Next, add the garlic to the pot and sauté 1 minute, stirring frequently.2 cloves garlic
- Add the remaining ingredients: Add the remaining ingredients, stir and with the lid on, increase the heat to medium-high and bring the sauce to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes with the lid on and slightly ajar.1 (28 ounce) can Mutti Finely Chopped Tomatoes, 1 (14 ounce) can Mutti Cherry Tomatoes, 2 teaspoons dried basil, 1 bay leaf, ½ teaspoon red pepper flakes, 2 teaspoons kosher salt
- Cook spaghetti: When the sauce is ready or when the sauce is at the halfway mark of simmering, bring a large pot of water to a boil. Once the water has reached the boiling point, salt generously and cook the spaghetti according to the instructions on the packet.12 ounces dried spaghetti
- Drain and dress the spaghetti: Once cooked al dente, drain the spaghetti in a colander, return to the same pot and then ladle a few spoonfuls of sauce over the spaghetti and mix well. Divide into bowls and serve with a bit more sauce over top if you like.
Notes
- This recipe makes approximately 4 cups of sauce which is enough sauce for 12 ounces (340 grams) of spaghetti.
- Serve the Spaghetti Napoli with either Parmigiano-Reggiano or Pecorino Romano cheese lightly grated over the top.
Anna says
I’m always looking for easy weeknight recipes and this dish qualified for that. We enjoyed this very much. Thanks
Donna Poirier says
Thanks Anna, I’m happy to hear this 🙂
Valentina B. says
This was really good and easy to make-I love finding recipes like this that are simple but also taste amazing. This sauce reminded me of the one my Grandmother used to make. Thank you for the nice recipe.
Donna Poirier says
You're welcome, I'm glad this was helpful.
Marie-Ella P. says
Thanks, I loved this. I like when recipes are easy and quick 👍
Donna Poirier says
Thanks for loving this 🙂