THE NAPLES SIX COLLECTION
The Naples Collection brings together six of the simplest, boldest pastas we know—recipes that don’t ask for much beyond good olive oil, sharp cheese, a few pantry staples, and a little heat. We’ve shared a few of these before, but never like this. For the first time, we’ve gathered them into one collection and added three new recipes to round it out. Why Naples? Because it’s the heart of southern Italian cooking—gritty, generous, full of flavour, and built on what’s already in the kitchen. Our fresh harvest EVOOs are made for this kind of cooking!
PASTA ALLO SCARPARIELLO
A Neapolitan shoemaker’s quick-fix supper: cheesy, saucy, and bright. Use 300g dry short pasta (penne or rigatoni). While it cooks, warm 2 tbsp Garlic EVOO in a pan, add 2 cups halved cherry tomatoes, and cook until juicy. Remove from heat, stir in ½ cup each grated Parmigiano and Pecorino Romano. Cook pasta until barely al dente, then use tongs to transfer it to the pan, toss well, and finish with fresh basil.
SPAGHETTI ALLA NERANO
Zucchini and provolone swirl into a silky garden-rich sauce. Use 350g dry spaghetti and 2–3 small zucchini, thinly sliced. Sauté zucchini in fresh EVOO until golden, mash half and leave the rest intact. Cook pasta until barely al dente. Add 1/2 cup grated provolone (or fontina) to the pan with some pasta water to form a sauce. Use tongs to transfer it into the pan. Toss and stir for 1–2 minutes, then serve with more cheese.
SPAGHETTI ALLA PUTTANESCA
Fast, fiery, and pantry-ready—loud in all the right ways. Use 350g dry spaghetti. In a pan, heat 2 tbsp Garlic EVOO, then stir in 1 tsp anchovy paste, 2 tbsp capers, 1 cup chopped canned tomatoes, ¼ tsp chili flakes, and a handful of sliced black olives. Simmer gently while pasta cooks. When barely al dente, use tongs to add pasta to the sauce, toss well, and add a splash of pasta water if needed. Finish with chopped parsley and a drizzle of EVOO.
MACCHERONI POSITANESI
A raw, no-cook tomato sauce that tastes like pure summer. Use 300g dry short pasta (elbows or ditali). While it cooks, mix 2 cups chopped ripe tomatoes with ¼ cup Garlic EVOO, 2 tbsp chopped parsley, 1 tsp lemon zest, and a pinch of sea salt. When pasta is barely al dente, use tongs to transfer it into the pan, toss, and finish with another drizzle of EVOO.
SPAGHETTI ALLE VONGOLE
Clams, garlic, wine—clean, coastal, and deeply Neapolitan. Use 350g dry spaghetti and 1–1½ lbs fresh clams (or frozen, rinsed). In a wide pan, heat 2 tbsp Garlic EVOO with a pinch of chili flakes, then add clams and ½ cup dry white wine. Cover and cook 5–6 minutes until clams open. Cook pasta until barely al dente, then use tongs to transfer it into the pan with an extra splash of pasta water and chopped parsley. Stir for about 2 minutes, then serve with drizzles of EVOO.