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
- Ragù napoletano
- Scarpariello
- Spaghetti with fresh cherry tomatoes
- Pasta with meatballs (“polpette al sugo”)
- 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
- Seafood scialatielli
- Vermicelli with sea urchin
Pasta and Legumes
- Pasta e fagioli
- Pasta e ceci
- Pasta e lenticchie
- Pasta with peas
- Mixed pasta with beans
Pasta and Vegetables
- Pasta e patate
- Pasta with zucchini
- Pasta with pumpkin
- Pasta with cauliflower
- Pasta with broccoli
- Pasta with friarielli
- Pasta with escarole
- Pasta with artichokes
Rice Dishes
- Sartù di riso
- Rice, potatoes, and mussels
- Simple tomato risotto Neapolitan style
- Rice timbales
Oven-Baked First Courses
- Baked pasta (“Pasta al forno”)
- Lasagna
- Lasagna di Carnevale
- Cannelloni
- Stuffed crepes (“crespelle”)
- Gnocchi alla sorrentina
Soups and Broths
- Vegetable soup (“Minestrone”)
- Escarole soup
- Maritata soup (“Minestra maritata”)
- Onion soup Neapolitan style
- Broth with small pasta
- Fish soups from coastal traditions
Gnocchi and Handmade Pasta
- Gnocchi
- Handmade cavatelli
- Scialatielli
- Lagane with chickpeas
- Homemade tagliolini
- Fresh ravioli with ricotta
Festive and Sunday First Courses
- Sunday ragù pasta
- Carnival lasagna
- Holiday baked pasta
- Pasta with rich meat sauces
- Fresh pasta for weddings and baptisms
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.