Olive oil
Onion, peeled & minced
Garlic, peeled & minced
Crushed tinned tomatoes
Raw sugar
Salt
Fresh basil, picked
2 Tbsp
1 Med
3 Cloves
3 x 400g Tins
1 tsp
To taste
1/4 Bunch
Method
- Heat the oil – Warm olive oil in a large saucepan over medium heat.
- Soften the onion – Add onion & cook, stirring occasionally, until soft and translucent.
- Add the garlic – Add the garlic & cook until fragrant, being careful not to let it brown.
- Add the tomatoes & simmer – Pour in crushed tomatoes. Bring to a gentle simmer, then reduce heat to low. Let it simmer uncovered, stirring occasionally, until thickened slightly.
- Season well – Adjust the balance of the sauce with salt & sugar. (Each batch will be slightly different depending on the tomatoes you use, so add a little at a time and keep tasting until it’s to your liking).
- Finish with basil – Stir through fresh basil, tearing the leaves as you add them.
Toss it through your favourite pasta, use it as a pizza base, or ladle it over meatballs. This Napoli sauce recipe endlessly useful, and once you’ve made it from scratch, you’ll wonder why you ever bought a jar!
About this recipe
Every Italian kitchen has a version of this sauce, and none of them follow an exact recipe. A napoli sauce is the kind of thing you learn by watching, tasting and adjusting. A little more salt here, a pinch of sugar there, depending on the tomatoes you’re working with. This version keeps it as simple as it gets: crushed tinned tomatoes, onion, garlic, olive oil, basil and time.
The key is the slow simmer. Thirty minutes on a low heat gives the tomatoes time to break down and concentrate, turning three tins of crushed tomatoes into something rich, sweet and deeply savoury.
This is a base sauce, which means it works with almost anything. Toss it through spaghetti or rigatoni for a quick dinner, use it as the foundation for our Vodka Pasta (just add cream, chilli and a splash of vodka), layer it into a lasagne, or spoon it over meatballs. If you’re building an Italian pasta night, pair it with something bolder like a Spaghetti alla Puttanesca or a creamy Sausage and Greens Orecchiette as a second course.
Browse more Italian recipes, or check out our World Pasta Day feature for easy weeknight ideas.
What is napoli sauce?
Napoli sauce (also called sugo al pomodoro) is a simple Italian tomato sauce originally from Naples. It’s made with just a few ingredients: tomatoes, garlic, onion, olive oil and fresh basil. Unlike a ragù or bolognese, there’s no meat, and unlike an arrabbiata, there’s no chilli. It’s the most fundamental sauce in Italian cooking and the base for dozens of other dishes.
What's the difference between napoli sauce and marinara?
They’re very similar and often used interchangeably, but a traditional napoli sauce tends to be smoother and simmered for longer, while marinara is usually quicker and chunkier. Napoli sauce often includes onion, whereas some marinara recipes skip it.
Can you freeze napoli sauce?
Yes. Napoli sauce freezes beautifully. Let it cool completely, then portion it into airtight containers or zip-lock bags. It keeps in the freezer for up to three months. Defrost in the fridge overnight or gently in a saucepan over low heat.
Why do you add sugar to napoli sauce?
A small amount of sugar balances the natural acidity of tinned tomatoes. The amount you need varies depending on the brand and quality of tomatoes, so add a little at a time and taste as you go.
What pasta goes best with napoli sauce?
Napoli sauce works with almost any pasta shape. Spaghetti is the classic pairing, but rigatoni, penne and fusilli all hold the sauce well. For something different, try it with fresh gnocchi or use it as a base layer in a lasagne. The sauce is thin enough to coat long pasta but rich enough to cling to shorter, ridged shapes.
