Traditional Neapolitan First Courses
Pasta, Rice, Soups, and Oven-Baked Dishes
In traditional Naples cuisine, theprimo piattois not simply “pasta.”
It is the central architectural element of the meal: warm, abundant, comforting, and designed to prepare the table for the second course, side dishes, fruit, desserts, conversation, and long family gatherings.
These are the classic first courses of Neapolitan cuisine.
Pasta with Tomato Sauces
- Spaghetti al pomodoro
- Spaghetti alla marinara
- Pasta alla genovese
- Pasta alla Nerano
- Ragù napoletano
- Scarpariello
- Spaghetti Aglio e Olio
- Spaghetti con pomodori insalatari
- Spaghetti with fresh cherry tomatoes
- Spaghetti alla puttanesca (or linguine) with tomato, capers, black Gaeta olives, parsley)
Seafood Pasta
- Spaghetti alle vongole
- Linguine with seafood
- Pasta with mussels
- Pasta with octopus sauce
- Pasta with anchovies and breadcrumbs
- Pasta, potatoes and mussels
- Seafood scialatielli
- Vermicelli with sea urchin
Pasta and Legumes
Pasta and Vegetables
- Pasta e patate
- Pasta with zucchini
- Pasta with pumpkin
- Pasta with cauliflower
- Pasta with broccoli
- Pasta with escarole
- Pasta with artichokes
Rice Dishes
Oven-Baked First Courses
Soups and Broths
- Minestra Maritata
- Escarole Soup
- Bean and Escarole Soup
- Lentil Soup
- Chickpea Soup
- Chicory Soup
- Savoy Cabbage Soup
- Neapolitan Fish Soup
- Mussel Soup
Gnocchi and Handmade Pasta
Festive and Sunday First Courses
These dishes represent the everyday and festive soul of Neapolitan cuisine: a cuisine where even the simplest first course is treated with seriousness, patience, and deep emotional importance.