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–+ servings
Spaghetti topped with fresh basil slivers and a light tomato sauce in a round red ceramic bowl with whole tomatoes and garlic alongside.

Spaghetti Napoli

Jani H. Leuschel
A beginner-friendly spaghetti recipe with an easy, flavorful tomato sauce. It's a quick vegetarian (or vegan) entree or a filling side to simple protein, such as chicken. You could also toss cooked sausages on top--so many ways to enjoy!!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Entrees, Side Dish
Cuisine American, Italian
Servings 4
Calories 247 kcal

Equipment

Ingredients
  

  • 8 ounces spaghetti can use whole wheat for half or more
  • 1 Tablesoon olive oil
  • ½ large onion
  • 2 cloves garlic, minced
  • 1 14-ounce can tomatoes or, use, 3 medium tomatoes, with the skins and seeds removed
  • ¼ cup basil, sliced
  • ¼ cup Parmesan cheese use Parmigiano-Reggiano if possible

Instructions
 Start Cooking 

  • Get ready to start cooking by washing your hands thoroughly for 20 seconds.
  • Fill a large pot with water for the pasta and let it come to a boil as you begin to make the sauce.
  • In a large skillet, heat the olive oil. When it shimmers, add the chopped onion and cook until translucent.
    Add the garlic and cook for a minute, until fragrant.
  • Add the pepper, salt, and spices.
  • Add the chopped tomatoes and bring the mixture to a boil. Then, lower the heat and add sugar to smooth the acid of the tomatoes, if necessary.
    Simmer for 15 to 30 minutes. When the sauce has finished simmering, taste again, and adjust any seasonings as necessary.
  • While the tomato sauce is simmering, boil noodles until they are al dente, according to package directions. Spaghetti noodles usually need six to eight minutes.
  • Drain pasta, reserving a cup of pasta water.*
  • Mix spaghetti and half a cup of pasta water into the sauce. If necessary, add more pasta water to help the spaghetti slide through the sauce more easily.
  • Mix in the Parmesan cheese and top with slivered basil. Serve additional Parmesan on the side at the table.
    Note: If some of you are vegan, simply leave out the Parmesan and offer at the table for the non-vegans.

Notes

Pasta water tip: Drain about half the water from the pasta before reaching for a cup to set aside for the sauce. The remaining water will be starchier and better for thickening your sauce! 

Nutrition

Calories: 247kcalCarbohydrates: 45gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 114mgPotassium: 168mgFiber: 2gSugar: 2gVitamin A: 134IUVitamin C: 2mgCalcium: 76mgIron: 1mg
Nutrition Facts
Spaghetti Napoli
Amount per Serving
Calories
247
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
5
mg
2
%
Sodium
 
114
mg
5
%
Potassium
 
168
mg
5
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
10
g
20
%
Vitamin A
 
134
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
76
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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