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A Quick Note Before We Begin: As a food and travel creator, I’m passionate about sharing the culture and joy of authentic cuisines. I am not a medical professional or registered dietitian. This article is a celebration of culinary traditions and is not intended as health advice. Always consult with a qualified health professional for personalized guidance.

1. The Foundation: A Perfect 5-Ingredient Tomato Sauce (Sugo al Pomodoro)

This is it. The cornerstone of Neapolitan home cooking and my go-to weeknight meal. It’s not a heavy, long-simmered “gravy”; it’s a bright, fresh, and intensely flavorful sauce that comes together in under 30 minutes. The quality of your tomatoes and olive oil is everything here.

You’ll Need:

• 1 (28 oz / 800g) can of whole, peeled D.O.P. San Marzano Tomatoes
• 1/4 cup (60ml) high-quality Extra Virgin Olive Oil
• 2-3 large cloves of Garlic, lightly smashed and peeled
• A large handful of fresh Basil, stems and leaves separated
• A generous pinch of Salt

My Method: Pour the olive oil into a cold saucepan or skillet. Add the smashed garlic cloves. Turn the heat to medium-low. Let the garlic gently sizzle until it’s fragrant and just barely golden do not let it brown! This infuses the oil with a sweet garlic flavor. While the oil heats, pour the tomatoes into a bowl and crush them with your hands. It feels rustic and gives the sauce a better texture than a blender. Add the crushed tomatoes to the pan along with the basil stems and a good pinch of salt. Turn the heat up to a brisk simmer and cook for 15-20 minutes, stirring occasionally. The sauce is done when the oil has risen to the surface and the flavor is concentrated. Turn off the heat, remove the garlic cloves and basil stems, and stir in the fresh basil leaves. Use it immediately with your favorite pasta.

2. The Queen: Pizza Margherita (The Original)

You can’t talk about Naples without bowing to its queen. Pizza Margherita isn’t just a pizza; it’s a symbol of Italy. Created in Naples, its colors famously represent the Italian flag. The beauty is in its profound simplicity. The chew of the crust, the sweetness of the tomatoes, the creaminess of the mozzarella, and the fragrance of basil—that’s all you need.

You’ll Need:

• 1 ball of quality pizza dough (about 9-12 oz / 250-340g)
• 1/2 cup (120ml) crushed San Marzano tomatoes (from the can, uncooked)
• 3-4 oz (85-115g) fresh Mozzarella di Bufala or Fior di Latte, torn into pieces
• A few leaves of fresh Basil
• A drizzle of Extra Virgin Olive Oil
• A pinch of Salt

My Method: For the best results, use a pizza stone or steel. Place it in your oven and preheat to its absolute highest temperature (500-550°F / 260-290°C) for at least 45 minutes. Gently stretch your dough into a round. Spread the uncooked crushed tomatoes over the surface, leaving a border. Lightly salt the tomatoes. Scatter the torn mozzarella pieces evenly. Slide the pizza onto the hot stone and bake until the crust is puffed and golden brown with some charred spots, about 7-10 minutes. Remove from the oven, top with the fresh basil leaves, and add a final drizzle of olive oil before slicing.

3. The Sunday Tradition: Ragù Napoletano

If the quick pomodoro sauce is for weeknights, the Ragù is for Sunday. This is not a ground meat sauce like Bolognese; it’s a rich, profound tomato gravy in which large cuts of meat are simmered for hours until they are fall-apart tender. The magic is in the long, slow cook, which requires patience but very little active work. Traditionally, the sauce is used to dress pasta for the first course, and the tender meat is served as the second course.

You’ll Need:

• 2 lbs (900g) mixed meat cuts (e.g., bone-in beef chuck, pork ribs, braciole)
• 1/2 cup (120ml) Extra Virgin Olive Oil
• 2 large yellow onions, finely chopped
• 1 cup (240ml) robust Red Wine (like Aglianico or a Chianti)
• 2 (28 oz / 800g) cans of D.O.P. San Marzano Tomatoes, passed through a food mill or crushed
• 1 (6 oz / 170g) can of tomato paste
• A large handful of fresh Basil
• Salt and freshly ground Black Pepper to taste

My Method: Pat the meat completely dry and season generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the meat in batches until it has a deep, dark crust on all sides. Do not rush this step; the crust is the foundation of the flavor. Set the browned meat aside. Reduce the heat to medium-low, add the chopped onions to the same pot, and cook slowly, stirring often, until they are soft and golden, about 15-20 minutes. Stir in the tomato paste and cook for 2 minutes until it darkens. Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom. Let the wine reduce by half. Add the crushed tomatoes and a cup of water. Bring to a simmer, then return the browned meat and any accumulated juices to the pot. Add the basil. Once it begins to bubble, reduce the heat to the lowest possible setting. The sauce should barely tremble, not boil—a motion Neapolitans call “pippiare.” Let it simmer for at least 4-6 hours, partially covered, stirring occasionally, until the sauce is deep red, thick, and the meat is completely tender. Season to taste with salt before serving.

4. The Comforting Hug: Pasta e Patate con Provola

This is the ultimate Neapolitan comfort food, a shining example of ‘cucina povera’. It’s not a soup, and it’s not a pasta dish it’s something magical in between. It’s thick, starchy, and the smoked provola cheese stirred in at the end makes it irresistibly gooey and flavorful.

You’ll Need:

• 1/4 cup (60ml) Extra Virgin Olive Oil
• 1 small Onion, chopped
• 1 Celery stalk, chopped
• 1 lb (450g) potatoes, peeled and diced small
• 4 cups (approx. 1 liter) vegetable broth or water
• 1 cup (about 6 oz / 170g) “pasta mista” or mixed small pasta shapes
• 4 oz (115g) smoked provola or smoked mozzarella, cubed
• 1 Parmesan Rind (optional, but adds amazing flavor)
• Salt and Black Pepper

My Method: In a heavy-bottomed pot or Dutch oven, sauté the onion and celery in olive oil until soft. Add the diced potatoes and cook for 5 minutes. Add the broth and Parmesan rind, season with salt, bring to a simmer, and cook until the potatoes are very tender, about 20 minutes. Use a spoon to mash some potatoes against the side of the pot to thicken the base. Bring to a strong simmer and add the dry pasta, cooking it directly in the pot until al dente. It should be very thick and starchy. Turn off the heat, remove the rind, and vigorously stir in the cubed provola cheese until it melts. Serve immediately with a crack of black pepper.

5. The Perfect Side: Melanzane a Funghetto (Mushroom-Style Eggplant)

This beloved side dish gets its name because the eggplant is cut and cooked until it has a tender, meaty texture reminiscent of mushrooms. It’s incredibly simple and highlights how Neapolitans can turn a single vegetable into something extraordinary.

You’ll Need:

• 2 medium Eggplants
• 1/2 cup (120ml) Extra Virgin Olive Oil
• 2-3 cloves Garlic, smashed
• 1 pint (about 10 oz / 300g) cherry tomatoes, halved
• Handful of fresh Basil or Parsley, chopped
• Salt

My Method: Dice the eggplants into 1-inch (2.5cm) cubes. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant and a generous pinch of salt. Fry, stirring often, until the eggplant is golden brown and tender, about 10-15 minutes. Add the smashed garlic cloves and cook for another minute until fragrant. Add the halved cherry tomatoes and cook until they soften and release their juices, creating a light sauce that coats the eggplant. Turn off the heat, stir in the fresh basil or parsley, and serve warm or at room temperature.