Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil.

Start cooking the pasta 5 minutes after you begin the sauce, so everything finishes at the same time.

Cook pasta until al dente, according to package instructions.

Reserve ½ cup of the starchy pasta cooking water, then drain the pasta.

Make the Napoletana Sauce

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat until shimmering.

Add the finely chopped onion and sauté for 5–6 minutes until soft and translucent.

Stir in the minced garlic and cook for 1–2 minutes, just until fragrant—do not brown.

Add the Tomatoes

Pour in the can of tomatoes, along with ½ teaspoon salt and ⅛ teaspoon pepper.

Stir everything together and break up the tomatoes with the back of a spoon if using whole tomatoes.

Let the sauce simmer over medium heat for 15 minutes, stirring occasionally, until slightly reduced and flavorful.

Taste and adjust seasoning as needed.

Finish the Pasta

Add the drained pasta directly to the sauce in the skillet.

Add the chopped or torn basil leaves and toss everything together until well combined.

If needed, add a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta.

Serve

Plate the pasta and top with freshly grated Parmesan cheese.

Finish with a few torn basil leaves, a twist of freshly ground black pepper, and a drizzle of olive oil (optional).

Serve immediately while hot and fragrant.