Penne Napoletana

Napoletana sauce is a timeless recipe, made with simple ingredients but packing that authentic Italian Taste.

Serves 2
Suitable for Vegetarians


250g Penne Rigate

400g Chopped Tomatoes or 400g Passata

1 tbsp Tomato Puree

Pinch of Sugar (optional)

4 tbsp Extra Virgin Olive Oil

1 Small Onion

5/6 Fresh Basil Leaves

Parmesan Cheese


Prep time 10 mins – Cooking time 40 mins – Ready in 50 mins

  1. Heat the oil in a saucepan, chop up your onion and add to the oil to fry until starting to brown. Once brown add the tomato puree and mix well.
  2. Add your chopped tomatoes or Passata and season to your liking then set aside to simmer slowly for 30 minutes. Please add some water if the sauce is too thick.
  3. Once the sauce has cooked, get another saucepan and boil salted water to add your pasta until cooked al dente (10-13mins). Once pasta is cooked, drain the water and add to the tomato sauce.
  4. Mix the pasta and sauce well to coat everything and serve straight away.
  5. Grate some Parmesan cheese over the top and even add some fresh chillies (optional).