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A fork twirling up angel hair pasta in a bowl.

Angel Hair Napolitana

A classic pasta dish that is stepped up a notch.

Course Main Course
Cuisine Italian
Keyword angel hair pasta, crispy prosciutto, napolitana pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 337 kcal
Author Nicolas


  • 300 g of angel hair pasta
  • 400 g of tinned crushed tomatoes
  • 100 g of prosciutto
  • 2 cloves of garlic peeled and sliced
  • A handful of fresh basil leaves
  • 3-4 sprigs of fresh oregano leaves picked
  • 100 g of pimento olives quartered
  • 30 g of Parmesan grated
  • Salt for seasoning
  • Black cracked pepper for seasoning
  • A pinch of sugar for seasoning


  1. Get approximately 5 litres of water in a pot, add about 2 teaspoons of salt then bring the salted water to the boil.
  2. Add your angel hair pasta to the boiling water and then cook for about 4 minutes until cooked al dente, stirring every 1-2 minutes. Just before you drain that pasta, take a cup, then scoop out some of the pasta water. That pasta water may be useful later. Drain the pasta then set aside.
  3. Get a large frying pan or a pot on medium heat then add a touch of olive oil. Add your prosciutto and fry on each side for 1-2 minutes until nice and crispy. Transfer the prosciutto on kitchen paper to drain.
  4. Add the garlic to the same pot/pan and fry for 30 seconds to a minute (make sure the garlic doesn't burn). Then add the tinned tomatoes with a swig (approximately 100ml) of water. Bring the sauce to a boil, once boiling turn the heat down and simmer for about 5 minutes. Season the sauce with a pinch of salt, black cracked pepper and sugar. Turn the heat down nice and low at this point.
  5. Add your cooked angel hair pasta to the sauce and then stir/toss through. Make sure all of that pasta is coated in the sauce. If the pasta is sticking together, add some of the pasta water you scooped out earlier. Once you are happy with your pasta, turn the heat off.

  6. Get your prosciutto on a board and then tear it into small shards. Add the prosciutto, your olives, fresh basil and oregano to the pasta and stir through one last time.
  7. Top the pasta with the grated Parmesan then serve.

Recipe Notes

  • Prosciutto can burn and blacken quite easily so keep an eye on it when you pan fry it. 
Nutrition Facts
Angel Hair Napolitana
Amount Per Serving
Calories 337 Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 2.2g14%
Cholesterol 73mg24%
Potassium 501mg14%
Carbohydrates 48.9g16%
Fiber 3.2g13%
Sugar 2.8g3%
Protein 17.7g35%
Calcium 120mg12%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.