Pasta Napolitana
A quick weeknight dinner. This pasta napolitana with basil oil only takes 30 minutes. Minimal ingredients, maximum flavor
Servings: 4
Equipment
- large heavy bottomed pot or dutch oven
- High Speed Blender
Ingredients
Pasta Napolitana
- 1 lb spaghetti noodles or long fusilli *see notes
- 1 tbsp olive oil
- 1 -28 oz can San Marzano tomatoes
- 1 -16 oz cherry tomatoes about 1½ cups
- 4 garlic cloves, roughly chopped
- ½ tsp salt
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp black pepper
- ¼ cup grated parmesan
- ½ cup Mozzarella or buratta *optional for topping
Basil Oil
- ⅓ cup fresh basil
- ¼-⅓ cup olive oil *use more as needed to thin the basil out
- ½ tsp salt
Instructions
- Set the oven to 450º. In an 8x8 or similar in size baking dish, add 1 tbsp olive oil, San Marzano Tomatoes, cherry tomatoes, roughly chopped garlic cloves, seasoning. Cook this mixture for 30 minutes uncovered in the oven.
- Start to boil your pasta water. Be sure to salt the water. While you are waiting for the water to boil, make the basil oil. Simply add the basil, 1/2 tsp salt and the leftover oil to a high speed blender or food processor. Blitz until it is well combined and basil is finely chopped. Feel free to add a little more oil to the basil mix to thin out a little if needed.
- Once the salted water is boiling, add in the noodles and cook them until al dente or according to the package of the noodle shape you are using. Drain and add to roasted tomato baking dish once finished. Add in parmesan, toss and top with Mozzarella (if using). Plate, drizzle generously with basil oil and serve. Enjoy!
Notes
*any pasta of choice will work great, fettichini, rigatoni, choose your favorite.
Nutrition
Serving: 1.5cups | Calories: 599kcal | Carbohydrates: 86g | Protein: 17g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 5mg | Sodium: 702mg | Potassium: 280mg | Fiber: 4g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 0.4mg | Calcium: 85mg | Iron: 2mg