I’m excited to share a recipe that’s been a staple in my family’s dinner rotation—Penne Napoli. As a busy mom, I’m always on the lookout for recipes that are not just delicious but also quick to whip up. Trust me, this recipe ticks all the boxes! It’s one of those dishes that brings everyone around the table with smiles and eager appetites.
Penne Napoli is the kind of comfort food that just never disappoints. I remember the first time I made it for a family dinner; it was an instant hit. Everyone went back for seconds, and that’s when I knew it had to be added to our regular menu. The aroma of fresh garlic and tomatoes simmering gently on the stove fills the kitchen with a feeling of warmth and coziness. It’s those little moments that turn an ordinary night into a special memory.
The beauty of this recipe lies in its simplicity and the fact that it requires just a handful of ingredients—most of which are probably already sitting in your pantry. Plus, it’s easy enough for a weeknight dinner but also tasty enough to impress guests on a weekend gathering. I like to think of it as my little magic trick up my sleeve.
The use of olive oil, garlic, and onions creates a savory base that complements the tanginess of the tomatoes perfectly. And then, there’s the Parmesan cheese. Oh, the Parmesan! It adds just the right amount of saltiness and creaminess to finish it off. If you’re looking for a vegetarian-friendly option, feel free to swap it for a vegetarian alternative. This dish is so versatile!
And let’s not forget about the fresh basil. While it’s entirely optional, I find that it adds a fresh pop of color and a delightful fragrance that ties everything together. Over the years, I’ve played around with the recipe, just a bit, to suit our taste buds. Sometimes, I’ll add a pinch of red pepper flakes for a little kick, or I’ll toss in some olives for added depth. Trust me, no matter how you decide to tweak it, it always turns out fabulous.
This Penne Napoli recipe is one of those meals that people of all ages love, making it perfect not just for family dinners but also for potlucks and gatherings of friends. So, why not give it a go? You might just find that it’s a keeper in your household too!
How to Make Penne Napoli
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Ingredients
- ½ cup Grated Parmesan or Vegetarian Alternative
- 3 cloves Garlic (minced)
- 3 tbsp Olive Oil
- 1 lb Penne Pasta
- 1 pinch Sugar
- 2 tbsp Tomato Paste (tomato puree)
- 32 oz Canned Diced Tomatoes
- 1 Onion (finely chopped)
- Fresh Basil Leaves (optional, finely sliced)
Directions
- Warm the olive oil in a large skillet or Dutch oven over medium-low heat until shimmering.
- Add the finely chopped onion to the skillet and cook it until it’s softened, about five minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes, tomato paste, and a pinch of sugar, stirring to combine the ingredients.
- Increase the heat to bring the mixture to a boil, then reduce it to maintain a gentle simmer.
- Let the sauce simmer uncovered for approximately 20 minutes, stirring occasionally as it thickens and the flavors meld together.
- Meanwhile, cook the penne pasta in salted water following package directions until al dente.
- Drain the pasta, reserving about a cup of the cooking water. Set the pasta aside.
- Combine the cooked penne with the sauce in the skillet, tossing well to coat. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Serve the pasta immediately, topped with grated Parmesan and a sprinkle of fresh basil if desired.
Storing Suggestion
Store any leftover Penne Napoli in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Cooking Tips
If you prefer a spicier dish, consider adding a teaspoon of red pepper flakes to the sauce. You can also sauté some bell peppers along with the onions for extra flavor and color.
Serving Suggestions
This dish pairs wonderfully with a crisp, green salad and a side of crusty garlic bread. For a perfect drink pairing, consider serving with a glass of light white wine or sparkling water with lemon.
Ingredient Substitutions
You can use whole wheat or gluten-free penne if you prefer. If you’re out of Parmesan, feta or pecorino can work well. Also, feel free to add some chopped spinach for extra nutrition.
Seasonal Variations
In the summer, use fresh, ripe tomatoes instead of canned for a fresher taste. In the fall, you can add roasted butternut squash for a sweet, earthy addition.
Allergen Information
This recipe contains gluten and dairy. For a gluten-free version, use gluten-free pasta, and substitute the Parmesan with a dairy-free cheese alternative if needed.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Absolutely! During tomato season, feel free to use fresh, ripe tomatoes. You’ll need about 32 oz worth. Just chop them up before adding to the sauce. You might need to simmer the sauce a little longer to let the extra liquid evaporate.
Can I make this dish ahead of time?
You sure can! The sauce can be made up to a day ahead and stored in the refrigerator. When ready to serve, just reheat the sauce and cook the pasta fresh. This way, everything comes together in a snap!
What can I do if my sauce is too acidic?
If your sauce tastes too acidic, try adding an additional pinch of sugar or a small splash of cream to balance the flavors. Another option is to stir in a little bit of baking soda, which can help neutralize the acidity.
How can I make this recipe vegan?
To make this dish vegan, simply omit the Parmesan or use a vegan cheese alternative. Make sure to use a vegetarian tomato paste, and you’re all set for a delicious vegan meal.
What other herbs can I add for more flavor?
Basil is a classic choice, but you can also experiment with oregano, thyme, or rosemary. They all pair beautifully with tomatoes and add a distinct Italian flavor to the dish.
Can I freeze Penne Napoli?
Freezing the penne with sauce isn’t recommended as the texture of the pasta may change. However, you can freeze just the sauce in a freezer-safe container for up to three months. Thaw in the refrigerator before reheating and adding freshly cooked pasta.
Penne Napoli
Ingredients
- ½ cup Grated Parmesan or Vegetarian Alternative
- 3 cloves Garlic minced
- 3 tbsp Olive Oil
- 1 lb Penne Pasta
- 1 pinch Sugar
- 2 tbsp Tomato Paste tomato puree
- 32 oz Canned Diced Tomatoes
- 1 Onion finely chopped
- Fresh Basil Leaves optional, finely sliced
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium-low heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add diced tomatoes, tomato paste, and a pinch of sugar, stirring to combine.
- Bring the sauce to a boil, then reduce heat to simmer gently for about 20 minutes, stirring occasionally.
- Meanwhile, cook penne pasta in salted boiling water according to package instructions until al dente.
- Drain the pasta and reserve 1 cup of pasta water.
- Combine the penne with the sauce, tossing to coat. Add reserved pasta water if the sauce is too thick.
- Serve immediately, garnished with grated Parmesan and fresh basil leaves, if desired.
