Tomato Basil Pasta
Experience the vibrant, sun-ripened flavors of classic Italian comfort with this simple yet deeply satisfying tomato basil pasta.
Ingredients
- •1 pound spaghetti or penne pasta (450g)
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •2 cans (28 ounces each) whole peeled San Marzano tomatoes, crushed by hand
- •1/2 cup fresh basil leaves, torn
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/2 cup freshly grated Parmesan cheese
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
- 2
Add the pasta and cook according to the package instructions until al dente.
- 3
While the pasta cooks, heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat.
- 4
Add the minced garlic and sauté for about 1 minute until fragrant, making sure not to let it brown.
- 5
Pour in the hand-crushed San Marzano tomatoes along with their juices, and season with salt and black pepper.
- 6
Simmer the sauce over medium-low heat for 20 minutes, stirring occasionally, until it thickens and the flavors meld.
- 7
Stir in most of the torn fresh basil leaves into the hot tomato sauce, reserving a few for garnish.
- 8
Drain the pasta, reserving 1/2 cup of the starchy pasta water.
- 9
Add the cooked pasta directly into the skillet with the tomato sauce, tossing well to coat every strand.
- 10
If the sauce is too thick, splash in a little of the reserved pasta water to achieve a glossy, clinging consistency.
- 11
Serve immediately garnished with the remaining fresh basil and freshly grated Parmesan cheese.
💡 Chef tips
- Always save some pasta cooking water before draining; the starch helps the sauce cling smoothly to the noodles.
- Use high-quality canned whole San Marzano tomatoes for the sweetest and most authentic Italian flavor.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of water.
✅ How it should turn out
The finished dish features tender al dente pasta enveloped in a rich, sweet-tart tomato sauce, fragrant with fresh garlic and aromatic basil, and finished with savory notes of cheese.