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Penne Napoli

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Penne Napoli is a classic Italian pasta dish made with a rich, simple tomato sauce, garlic, onion, and olive oil. Finished with Parmesan and fresh basil, it's a quick, comforting, and satisfying meal ideal for weeknights.

Ingredients

2 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

2 tbsp tomato paste (or tomato puree)

1 pinch sugar

12 oz (340 g) penne pasta

1/4 cup grated Parmesan or vegetarian alternative

Fresh basil leaves, finely sliced (optional)

Salt, to taste

Black pepper, to taste

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-low heat.
  2. Sauté the chopped onion for about 5 minutes until softened.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in the diced tomatoes, tomato paste, and a pinch of sugar. Season with salt and pepper.
  5. Bring to a boil, then reduce heat and let simmer uncovered for about 20 minutes, stirring occasionally.
  6. Meanwhile, cook penne pasta in salted boiling water according to package instructions until al dente.
  7. Drain the pasta, reserving 1 cup of pasta water.
  8. Add the cooked pasta to the sauce and toss to coat evenly. Add a splash of pasta water if needed to loosen the sauce.
  9. Serve immediately, topped with grated Parmesan and fresh basil if using.

Notes

  • Add chili flakes with the garlic for a spicy kick.
  • Use fresh tomatoes if in season—blanch, peel, and chop before use.
  • Deglaze with white wine after the garlic step for added depth.
  • To make vegan, use a dairy-free cheese or omit Parmesan entirely.
  • Leftover sauce can be frozen for up to 3 months.

Nutrition

Find it online: https://recipesbyjanet.com/penne-napoli/