Pasta Napoletana
Bucatini tossed in a vibrant Neapolitan tomato sauce built from seared Roma tomatoes, canned cherry tomatoes, sweet carrot, onion, garlic, and fresh basil. Everything comes together in one pan for a dish that tastes like a summer garden on a plate.
- 1 lb bucatini pasta
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 1 carrot, grated
- 3 Roma tomatoes
- 3 tablespoons tomato paste
- 1 can (14 oz) cherry tomatoes
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh basil, chopped
- parmesan, grated or shredded, to garnish
- Prepare the Roma tomatoes before you start cooking. Slice 2 of the tomatoes into quarters and finely dice the remaining one — keep them separate as they go in at different stages. Set a large, wide pan over medium-high heat and let it come to temperature while you prep.
- Add the olive oil to the hot pan and swirl to coat. Add the diced onion and grated carrot and cook for 5 minutes, stirring often, until the onion is softened and translucent and the carrot has started to caramelise at the edges. The carrot adds a natural sweetness that balances the acidity of the tomatoes — don't rush this step. Push the vegetables to the sides of the pan, clearing a space in the centre.
- Place the quartered Roma tomatoes skin side down in the centre of the pan. Let them sear undisturbed for 4 minutes until the skin begins to blister and the cut faces develop colour. This searing step is key — it concentrates the tomato flavour and adds a subtle smokiness to the finished sauce. Stir everything together to combine with the onion and carrot.
- Add the tomato paste, stir to coat, and cook for 1 minute to deepen its flavour. Add the minced garlic and red pepper flakes and cook for a further minute, stirring constantly, until fragrant. Reduce the heat to low.
- Pour in the canned cherry tomatoes along with the oregano, parsley, salt, and pepper. Stir well to combine everything, then cover and simmer gently for 20 minutes, stirring occasionally. The sauce will thicken and the flavours will meld into something considerably greater than the sum of their parts.
- While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the bucatini according to package directions until al dente — the thick, hollow noodles hold sauce beautifully. Drain well, reserving a small cup of pasta water in case the sauce needs loosening.
- After 20 minutes, use a fork to lightly mash the quartered tomatoes into the sauce — leave some texture rather than mashing completely. Stir in the finely diced Roma tomato and cook for a further 5 minutes. Add the drained bucatini and fresh basil to the pan and toss everything together until the pasta is thoroughly coated. Serve immediately topped with a generous handful of grated parmesan.
Chef's Note: The genius of Pasta Napoletana lies in its layered approach to tomatoes. Using both fresh seared Roma tomatoes and canned cherry tomatoes creates a sauce with real complexity — the seared tomatoes bring depth and a slight smokiness, while the canned cherries provide brightness and body. The grated carrot is a classic Neapolitan trick that sweetens the sauce without sugar, rounding out the acidity naturally. Don't skip it.
Bucatini is the traditional choice here — the hollow centre traps sauce in a way that spaghetti simply cannot. If you can't find it, a thick spaghetti or linguine is the next best option. This dish keeps well for up to 5 days refrigerated and reheats beautifully in a pan over medium-low heat with a splash of water to loosen the sauce.
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