Pasta Napoletana with Crushed Tomatoes

Pasta Napoletana with Crushed Tomatoes

Pasta Napoletana is a simple and flavorful Italian recipe, which never lets you down. The rich tomato-based pasta gets its name from the classic Napoletana tomato sauce.

Made with Crushed tomatoes with basil

Mutti® Crushed Tomatoes (Polpa) with Basil starts with sun-ripened 100% Italian tomatoes from the Emilia Romagna region. Picked when perfectly ripe, cold crushed, and processed with our patented technique to capture the flavor of just-harvested tomatoes. To this we add fragrant Italian basil and a pinch of Mediterranean sea salt. Excellent for a fast tomato sauce, gazpacho, or even a Mutti® Mary.

cooking sketch 25 min (COOK TIME: 25 min)

cooking sketch Easy


  • 2 tbsp olive oil
  • 1 brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 28 oz Mutti® Crushed Tomatoes with Basil (Polpa) (or 28 oz Mutti® Crushed Tomatoes (Polpa), plus 3/4 cup coarsely chopped fresh basil and 1 1/2 tsp Italian dried herbs)
  • ground black pepper
  • 17 oz penne pasta
  • Parmigiano Reggiano cheese (shaved, to serve)
  • leaves fresh basil (to serve)

Did you know?

Pasta Napoletana is named after its exquisite tomato-based sauce, also known as Neapolitan sauce, Napoletana sauce, or Napoli sauce.

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Pasta Napoletana with Crushed Tomatoes: Method

  1. Heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Mutti® Crushed Tomatoes with Basil (Polpa), pepper and stir to combine. Simmer 10 minutes or until thickened, stirring occasionally.
  2. While sauce is simmering, cook pasta as directed on packet.
  3. Serve sauce over pasta and top with Parmigiano Reggiano cheese and fresh basil leaves.

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