Napoletana Pasta

This recipe features in these meal plans: Quick & Easy Veggie, Summer Treats, Veggie Spring Suppers.

A quick Italian-inspired pasta dish with a fresh tomato and red onion sauce.


  • 1 small red onion (approx 110g), thinly sliced
  • 300g of cherry tomatoes
  • 180g of penne pasta quills
  • 20g of Parmesan cheese, grated
  • 1 tbsp olive oil
  • a pinch of brown sugar
  • 1 tsp white wine vinegar
  • 1 tsp dried oregano
  • 1 clove of garlic, finely chopped
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.07
  • Store cupboard: Typical
  • Calories per serving: 495
  • 5-a-day per serving: 2.3
  • Print Recipe
Napoletana Pasta photo

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  1. Cook the pasta according to the packet instructions.
  2. Meanwhile, heat the oil in a saucepan and fry the red onion and garlic over a low heat for 6-8 minutes, or until the onion is soft. Add the cherry tomatoes, sugar, white wine vinegar and oregano. Turn up the heat and cook for 3-4 minutes, or until the tomatoes begin to break down.
  3. Drain the pasta and toss together with the tomato mixture. Top with the Parmesan cheese and serve immediately.

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