Let's get started by cooking your spaghetti (or other favourite pasta type) according to packet directions til it's perfectly al dente. Once it's ready, drain it straight away.
Meanwhile, pop the passata, olive oil and garlic into a small saucepan and bring it to the boil, then remove from the heat.
Place the cooked pasta into a large mixing bowl and drizzle generously with your hot napoli sauce. Give it a good stir to make sure all the pasta is evenly coated in sauce, then transfer to serving plates and garnish well with parmesan cheese.
Feel free to sprinkle with an extra pinch of salt and pepper, or fresh parsley or basil leaves too!
Make sure the passata is at room temperature before cooking for the best tasting results.
We use and recommend fresh pecorino romano for the parmesan cheese, as it has a fantastic sharp bite that goes so well with the tomatoes.
Stirring the sauce while you bring it up to boiling can help reduce the bubbles coming up to splatter all over your stovetop. If it's splattering too much, reduce the heat to a medium temperature.
What else can I use Napoli sauce for? This is quite the versatile sauce, we recommend using it on pasta, pizza or even as a parmigiana schnitzel topping!
Is Napoli sauce vegan or vegetarian? If you hold or replace the parmesan cheese, it is vegan and vegetarian as the only ingredients are tomatoes (passata), olive oil and garlic for the Napoli sauce.
Can you freeze? Yes, and we thoroughly recommend you do. Make a big batch and freeze it in portions so you can pull out what you need, when you need it without having to cook it all over again.
Variations & Substitutes
Swap out the spaghetti. You can use any pasta you want - from stuffed ravioli for extra flavour through to ditching the pasta completely and having it with zoodles (zucchini noodles) instead!
Use the sauce as a base for other pasta dishes. If you have created a batch of Napoli sauce, you can use it in place of passata whenever a recipe calls for it. Such as a dish like Pasta all Amatriciana or Ragu.
If you're freezing the pasta with the Napoli sauce, you can either stir the pasta through the sauce for a thicker result, or store the pasta and sauce separately to avoid the pasta swelling from the sauce's liquid.