Tomato Basil Pasta
This classic Italian-inspired dish combines ripe juicy tomatoes, aromatic garlic, and fresh basil for a vibrant and comforting weeknight meal.
Ingredients
- •1 pound spaghetti or penne pasta (450g)
- •3 tablespoons extra virgin olive oil
- •4 cloves garlic, thinly sliced
- •2 pounds fresh ripe Roma tomatoes, diced (approx. 4 cups)
- •1 can whole peeled San Marzano tomatoes (28 oz), crushed by hand
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/4 teaspoon red pepper flakes (optional)
- •1 cup fresh basil leaves, torn
- •1/2 cup grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- 2
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
- 3
Add the sliced garlic and red pepper flakes, sautéing for about 1 minute until fragrant and lightly golden, being careful not to burn it.
- 4
Add the diced fresh tomatoes and the hand-crushed canned tomatoes to the skillet, stirring to combine.
- 5
Season the sauce with kosher salt and black pepper. Reduce heat to medium-low and let simmer uncovered for 20 minutes, allowing the flavors to concentrate and the tomatoes to break down into a rich sauce.
- 6
Reserve 1/2 cup of the starchy pasta cooking water before draining the pasta.
- 7
Add the drained pasta directly into the tomato sauce along with half of the torn fresh basil leaves.
- 8
Toss everything together vigorously over low heat for 1 minute, adding a splash of the reserved pasta water if the sauce needs loosening.
- 9
Remove from heat, garnish with the remaining fresh basil leaves, and top with grated parmesan cheese if desired before serving.
💡 Chef tips
- For a vegan or strict pareve version, simply omit the parmesan cheese or substitute it with nutritional yeast.
- Always reserve some pasta cooking water; the starch helps the sauce cling smoothly to the noodles.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta coated in a glossy, sweet-and-savory tomato sauce, smelling intensely of fresh garlic and aromatic basil.