Spaghetti Napoli

When the first summer weekend arrives, we sometimes lose the desire to stand in the kitchen for a long time. And then there was Easter and there was a lot to do. On Instagram we asked you if you’d rather spend your time in front of the stove or in the sun on such holidays. 77% of you have indicated that on such days you prefer a quick meal to a feast – we also do 🙂 That’s why in the early evening we had one of the simplest, but also tastiest dishes: Spaghetti Napoli, pasta with tomato sauce.

Tip: For a particularly creamy sauce you can add a vegetable cream Fraiche Alternative or coconut cream (soy-free!). Brown some tofu mince and get ready! Bolognese ready.

Spaghetti Napoli

One of the simplest recipes in the world with thousands of variations. Never tried it before? Then let’s go!
Cook Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Italian
Servings 2 people


  • 2 tbsp olive oil
  • 2 small onions sliced
  • 1 handful fresh tomatoes chopped
  • 1/2 handful sun-dried tomatoes chopped
  • 1 can tomatoes chopped or passata
  • 2 tbsp tomato puree
  • 1 tsp mustard
  • 50 ml water
  • 2-3 cloves garlic minced
  • 1 handful fresh herbs basil or whatever you have


  • 2 tbsp coconut creme or vegan creme fraiche


  • Brown the onions in oil in a pan. 
  • Add fresh tomatoes and garlic and add a little more olive oil if necessary. Stir a little and caramelise lightly. Once a little bit of the mixture has formed in the pan, add the tomato paste and mustard and stir.
  • When the mixture has formed again, add the water and mix well with the remaining ingredients. 
  • Optionally the sauce can now be made creamier with vegan cream fraiche or coconut cream. 
  • Chop, add and portion herbs 🙂 
Keyword napoli, pasta, spaghetti, tomato, tomato sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating