How to Make Napoletana Sauce - Easy Italian Napoli Sauce Recipe 🇮🇹
Learn how to make authentic Italian Napoletana Sauce — a simple, classic tomato sauce from Naples. Using just tomatoes, garlic, olive oil, and basil, this traditional sugo al pomodoro (Napoli sauce) is bursting with rich Mediterranean flavor.
Equipment
- 12-Inch Stainless Steel Frying Pan or skillet
- Wooden Cutting Board
- Chef Knife
- Garlic press
- Immersion Blender (optional)
Ingredients
- Extra Virgin Olive Oil
- 1 small onion finely diced
- 3 garlic cloves minced
- 800 g 28 oz canned peeled Tomatoes (ideally San Marzano)
- 2 Tbsp Tomato Paste
- ½ tsp Dried Oregano organic
- A few fresh basil leaves with stems
- Salt and Freshly ground black pepper to taste
- 1 tsp white sugar optional
Instructions
Step 1 - Sauté aromatics
- In a wide pan, heat the olive oil over medium heat.Extra Virgin Olive Oil
- Add the onion and sauté for 5 minutes1 small onion
- Add the garlic and gently sauté until fragrant, around 2 minutes — do not let it burn.3 garlic cloves
Step 2 - Add tomatoes
- Add the canned tomatoes and stir through.800 g 28 oz canned peeled Tomatoes (ideally San Marzano)
- If using whole (peeled) tomatoes, crush with a spoon or spatula.
Step 3 - Simmer
- Add a pinch of salt, some black pepper, and the tomato paste2 Tbsp Tomato Paste, ½ tsp Dried Oregano, Salt and Freshly ground black pepper
- Reduce heat to low and let the sauce simmer gently for 20 minutes, stirring occasionally.
- The sauce should thicken slightly and the oil will rise to the top
- Taste and adjust seasoning (salt, pepper) and add any sugar if required.1 tsp white sugar
- Add the bunch of basil and simmer for another 10-15 minutes.A few fresh basil leaves
Step 4 - Serve
- Remove the basil before serving or blending.
- Serve over your favorite pasta, veggies, or these amazing spinach and ricotta cheese dumplings (Malfatti).
- Enjoy!
Notes
Cooking Tips for the Perfect Napoletana Sauce
- Use San Marzano D.O.P. tomatoes.
For true Neapolitan flavor, go for San Marzano D.O.P. tomatoes — they’re naturally sweet, low-acid, and packed in rich juice. - Don’t rush the simmer.
Letting the sauce bubble gently for at least 30–40 minutes allows the flavors to deepen and the tomato’s natural sweetness to develop. Slow and low is the Italian secret. - Sweetness and seasoning check.
If your tomatoes are too acidic, a pinch of sugar balances the flavor naturally. It’s important to check and adjust seasoning levels around half way through. Don’t add all the seasoning all at the beginning. - Don’t burn the garlic!
Garlic that browns too much turns bitter — so add it after the onion has softened and keep the heat medium-low. Saute for around 2 minutes or until the garlic becomes fragrant. - Basil at the end.
Fresh basil loses its aroma if cooked too long. Add it toward the end of simmering for a fresher, more vibrant flavor. We suggest adding it during the last 5-10 minutes of the simmer. - Olive oil matters.
Use good-quality extra virgin olive oil — it makes a huge difference to the sauce’s flavor and aroma. - Make ahead & freeze.
Napoletana sauce tastes even better the next day. Store in the fridge for up to 5 days or freeze in portions for quick midweek pasta nights. - 8. Use it everywhere. This sauce isn’t just for pasta — try it on homemade pizza, chicken parmigiana, eggplant involtini, or as a base for lasagna and meatballs al sugo.