Penne Napoli
We are so excited to share this Penne Napoli recipe with you today! It’s a hearty pasta dish loaded with a rich tomato sauce, smoky roasted red peppers, briny olives, and a touch of tangy sun-dried tomato. We finish each bowl with a dollop of creamy ricotta and a sprinkle of toasted walnuts for a little crunch. It comes together in about 35 minutes, so it’s an easy one to add to your weeknight rotation.
This penne napoli has quickly become one of our favorite ways to turn a few pantry staples into something that tastes like it took way more effort than it actually did. It’s simple enough for a weeknight, but the flavor is bold enough that we’re happy to serve it to guests too.
If you love a good pasta night, we think you’ll also want to try our Boursin Tomato Pasta, Burrata Pasta, and Pasta with Spinach and Tomatoes. Each one leans on a creamy, tomato based sauce, so they’re perfect additions to your regular dinner rotation.
Table of contents
Why You’ll Love This Recipe
- Quick weeknight dinner: this recipe comes together in about 35 minutes, so it’s an easy pick for busy nights.
- Big bold Italian flavor: smoky paprika, roasted red pepper, sun-dried tomato, and briny olives make every bite taste like it came straight from a Naples kitchen.
- Simple pantry ingredients: no special trip needed, just a few canned and dried staples you probably already have on hand.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Most of what you need for this dish is probably already in your kitchen. Crushed tomatoes and olive oil form the base of the sauce, while sun-dried tomato and roasted red pepper add a deeper, slightly sweet flavor. Kalamata olives bring a salty bite, and we love finishing each bowl with creamy ricotta and toasted walnuts for a bit of richness and crunch.
Variations
- Add extra protein: stir in cooked Italian sausage, grilled chicken, or white beans to make the dish even heartier.
- Switch up the cheese: swap the ricotta for burrata or fresh mozzarella if that’s what you have on hand.
- Add some heat: sprinkle in red pepper flakes or a diced chili while the sauce simmers if you like a spicier finish.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until soft. Stir in minced garlic, smoked paprika, and roasted red pepper. Cook for 1–2 minutes until fragrant.
- Pour in the crushed tomatoes, sun-dried tomatoes, and Kalamata olives. Stir to combine, then simmer the sauce for 10–12 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- Toss the cooked penne into the sauce, stirring well to coat. Add generous dollops of ricotta to the top of the pasta.
- Sprinkle with toasted walnuts and garnish with fresh basil.
Expert Tips
- Cook the pasta to al dente: pull it a minute early since it’ll keep cooking a bit once it’s tossed with the hot sauce.
- Save some pasta water: a splash of the starchy water helps loosen the sauce if it thickens up too much.
- Keep an eye on the walnuts: they toast quickly and can go from golden to burnt in just a few seconds.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can make the sauce up to 3 days ahead and store it in the fridge. Reheat it on the stove and toss with freshly cooked penne when you’re ready to serve.
Fresh mozzarella, burrata, or a spoonful of mascarpone all work well in place of ricotta.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water to loosen the sauce back up.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Penne Napoli
Equipment
- large pot
- Colander
- large skillet
- Measuring Cups and Spoons
- Cutting board and knife
- Wooden spoon
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 roasted red bell pepper finely chopped
- 14 ounces crushed tomatoes canned
- ¼ cup chopped sun-dried tomatoes
- ¼ cup Kalamata olives pitted and sliced
- salt and pepper to taste
- fresh basil leaves for garnish
- ½ cup ricotta cheese
- ¼ cup walnuts lightly toasted and chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente, then drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until softened.
- Add the garlic, smoked paprika, and roasted red pepper to the skillet. Cook for 1 to 2 minutes, stirring often, until fragrant.
- Pour in the crushed tomatoes, sun-dried tomatoes, and Kalamata olives. Stir to combine, then let the sauce simmer for 10 to 12 minutes so the flavors can meld. Season with salt and pepper to taste.
- Add the cooked penne to the skillet and toss well to coat the pasta in the sauce.
- Divide the pasta between plates. Top each serving with a generous dollop of ricotta, a sprinkle of toasted walnuts, and a few fresh basil leaves.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
