Pasta Napolitana

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 2 lbs fresh tomatoes, or 2 (14 ozs.) can plum tomatoes with juice, chopped.
  • 1 medium onion, finely chopped.
  • 1 medium carrot, finely chopped.
  • 1 stalk celery, diced.
  • 2/3 cup - dry white wine (optional).
  • parsley springs.
  • pinch of sugar.
  • 1 tbsp - chopped fresh oregano.
  • 12 ozs pasta of your choice.
  • freshly grated parmesan cheese to serve (optional).
  • salt and freshly ground pepper.

How to Make Pasta Napolitana

  • Put vegetables, wine, parsley, salt, pepper and sugar in a medium saucepan.
  • Bring to a boil and simmer, half covered for 45 mins until very thick, stirring occasionally.
  • Pass mixture through a sieve or puree in a blender and sieve to remove the tomato seeds.
  • Stir in the chopped oregano, then taste and adjust the seasoning, if necessary.
  • Reheat gently.
  • Bring a large pan of salted water to a boil and cook pasta according to package instructions until tender but firm to the bite.
  • Drain well and toss with the hot sauce.
  • Serve at once, with grated Parmesan cheese if desired.