Spaghetti napoletana

A classic Italian pasta dish with spaghetti alla napoletana sauce from Australian Women's Weekly.

  • 30 mins cooking
  • Serves 4
  • Print


Spaghetti napoletana
  • 2 teaspoon olive oil
  • 1 brown onion (80g), chopped finely
  • 3 clove garlic, crushed
  • 800 gram canned crushed tomatoes
  • 1/4 cup coarsely chopped fresh basil
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 375 gram spaghetti


Spaghetti napoletana
  • 1
    Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until reduced by about a third. Stir in basil and parsley; season to taste.
  • 2
    Meanwhile, cook pasta in large saucepan of boiling water until tender; drain.
  • 3
    Serve pasta topped with sauce.

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