Penne napoletana

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Penne napoletana
  • 2 teaspoon olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 2 400g cans diced tomatoes
  • 1/2 cup chopped basil, plus extra leaves to serve
  • 375 gram penne
  • 1/2 cup (40g) shaved parrnesan


Penne napoletana
  • 1
    In a frying pan, heat oil on medium. Cook onion and garlic 3 minutes, stirring, until soft. Add tomato and basil and simmer 15 minutes.
  • 2
    Cook penne in a large saucepan of boiling, salted water according to packet directions. Drain.
  • 3
    Top penne with napoletana sauce. Scatter parmesan shavings and extra basil leaves over sauce to serve.


Store remaining basil for up to a week in the fridge in a plastic bag lined with paper towel. Wash only when ready to use, so the leaves stay green.

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