Pasta alla Pizzaiola

This 30-minute recipe for pasta alla pizzaiola is a quick & delicious Italian classic. The rich tomato sauce is inspired by the best pizza makers. The recipe from Naples, Campania region of Italy, is so easy. The simple meatless pasta is a yummy vegan/vegetarian meal that is comforting & a family favorite.

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories 367 kcal

Ingredients

1 pound pasta
2 tablespoons olive oil
28 ounces can crushed tomatoes
4 cloves garlic minced
½ teaspoon oregano
¼ teaspoon salt
⅛ teaspoon crushed red pepper flakes
fresh basil leaves optional for topping

Instructions

In a medium-sized saucepot on medium heat, add the olive oil. Let it warm up for a minute while you finely chop or press the garlic cloves.
Add the garlic, oregano, & red pepper flakes. Stir and cook for 3 minutes. This allows the spices to toast & the oil to become infused with the flavors.
Add the can of crushed tomatoes carefully to the oil. Bring to a simmer and then lower the heat to low.
The sauce will take about 20 minutes to cook on low. While it is simmering, time to cook the pasta.
Bring a large stockpot of salted water to a boil.
Once boiling, add the pasta to the water & stir. Turn the heat down to medium.
While the pasta is cooking, taste-test the sauce. Add salt & pepper as needed.
Cook the pasta until al dente - about 8 minutes. Turn the heat off the sauce & the pasta now.
Drain the pasta through a colander & then add it back to the pot it was cooked in. Slowly pour or use a ladle to add the sauce to the pot with the pasta in it. Gently toss to coat all the pasta.
Serve immediately in a large pasta bowl or platter. Or serve on individual pasta bowls or plates.
Top with fresh parmesan, torn fresh basil leaves, or an additional drizzle of olive oil.

Notes

STORING & REHEATING:

Store leftovers for up to 5 days in the refrigerator.
I do not recommend freezing the pasta but the sauce alone can be frozen for up to 30 days.
To reheat, microwave for 30-60 seconds. Drizzle with a bit of olive oil if it comes out a bit dry.

SUBSTITUTIONS:

Use gluten-free pasta if needed.
Other short tube pasta like rigatoni or mostaccioli can be used instead of the penne.

Nutrition

Calories: 367kcalCarbohydrates: 67gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 277mgPotassium: 566mgFiber: 5gSugar: 8gVitamin A: 287IUVitamin C: 13mgCalcium: 67mgIron: 3mg

Keyword easy, Mediterranean, quick, simple, vegan, vegetarian

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