Let’s be honest—this has happened to you. You’re sitting at your favorite Italian spot, browsing the menu, and then your eyes land on it: good old Spaghetti Napoli. You want to shout your order across to the waiter, but something holds you back. Maybe it’s the fact that it’s technically from the kids’ menu, or maybe you’re thinking, “Come on, it’s just pasta with tomato sauce.” Not really worth ordering in a restaurant—sorry, osteria, right?
But let’s clear this up: “Spaghetti Napoli” isn’t even really a thing. If we’re being proper about it, it’s Pasta alla Napoletana—or better yet, Pasta al Pomodoro. And calling it “just tomato sauce” is a massive understatement.
The Magic of Pasta al Pomodoro
Sure, tomato sauce doesn’t get much simpler than this. But that doesn’t mean you just crack open a bottle of passata and dump it over some overcooked noodles. (Worse still, tearing open a pre-packed Miracoli box? Don’t even think about it.)
Even a tomato sauce this simple deserves care and attention. So the next time you’re craving “Spaghetti Napoli,” take a few extra minutes and repeat this mantra to yourself: “From now on, I call it al pomodoro.” It only takes a bit longer—and the flavor payoff is huge.
Step One: Build the Flavor
Start by sautéing a few smashed garlic cloves in high-quality olive oil. Cook gently until they’re golden and bubbly. Then add a pinch of chili flakes and the very best whole peeled tomatoes you can find—yes, the kind from a can or jar. That’s not cheating! In fact, it’s the best way to enjoy perfectly ripe tomatoes all year round. (If you’ve got amazing fresh tomatoes in the summer, by all means, use those.)
But hold on—don’t just dump them in. Drain the tomatoes and scoop out the seeds. Save the juices, though! First, we’re going to reduce the tomato flesh in the garlicky oil until it becomes thick, jammy, and packed with umami.
Step Two: Let It Simmer
Now you add in all the good stuff—your reserved tomato juice, some fresh basil and thyme, a pinch of salt, and just a touch of brown sugar to round out the acidity.
Let it simmer gently while you cook your pasta.
The Pasta: Spaghettoni, Please
We love using spaghettoni here—a thicker, heartier spaghetti. Make sure to boil them in plenty of salted water. The general rule is 1 liter of water and 1 heaping teaspoon of salt for every 100 grams of dry pasta. And don’t toss the pasta water—it’s liquid gold. You’ll use some later to loosen and season the sauce.
Want to go the extra mile? Try making your own fresh vegan pasta for this recipe. Totally worth it.
Final Touches: Toss and Serve
When your noodles are just shy of al dente, transfer them straight into the sauce—dripping wet is perfect. Stir everything together, then finish with a spoonful of vegan butter and a sprinkle of vegan parmesan. And voilà: your new favorite comfort food, no kids’ menu required.
Top with a few fresh basil leaves, and dinner is served.
Real Talk: Eat the Garlic
If you’re a garlic lover—or you’ve got no plans to be close-talking with anyone for the rest of the night—go ahead and eat the golden garlic cloves. They’re delicious. And if not? No judgment either way.
Pasta al Pomodoro (Serves 4)
Ingredients:
For the Sauce:
- 500g whole peeled tomatoes (canned or jarred)
- 4 garlic cloves, smashed
- 3 tbsp olive oil
- ½ tsp sea salt
- ½ tsp brown sugar
- ½ tsp freshly ground black pepper
- 2 sprigs of fresh thyme
- Pinch of chili flakes
- ½ bunch of fresh basil
For the Pasta:
- 400g spaghettoni
- 4 tsp salt
- 4 liters of water
To Finish:
- 4 tbsp vegan parmesan
- 1 tbsp vegan butter (optional)
Instructions:
- Prep the tomatoes: Drain the peeled tomatoes and save the juice. Remove the seeds from each tomato and set both parts aside.
- Sauté garlic: In a large pot, heat the olive oil over medium heat. Add the smashed garlic cloves and chili flakes. Cook gently for 3–5 minutes, until the garlic is lightly golden.
- Add tomato flesh: Stir in the tomato flesh and let it cook down for about 5 minutes until it breaks down into a thick sauce. Season with salt, sugar, and pepper.
- Simmer with herbs: Tear the basil leaves (saving a few for garnish) and chop the tender stems. Add basil, thyme, and the reserved tomato juice to the pot. Bring to a boil, then reduce the heat and simmer gently.
- Cook the pasta: Meanwhile, bring 4 liters of water to a boil. Salt generously and cook the spaghettoni one minute less than the package says.
- Combine: Transfer the pasta straight into the sauce, using tongs. Add a splash of pasta water if needed to loosen it. Remove the thyme sprigs and garlic (or leave them if you dare). Stir in vegan butter and vegan parmesan.
- Serve: Plate up the pasta, garnish with fresh basil, and enjoy immediately.