Tomato Basil Pasta
A classic, vibrant Italian pasta dish that celebrates the simple harmony of sun-ripened tomatoes and fragrant fresh basil.
Ingredients
- •1 lb (450g) spaghetti or linguine
- •2 lbs (900g) ripe Roma tomatoes, diced
- •4 cloves garlic, thinly sliced
- •1/2 cup extra virgin olive oil
- •1 cup fresh basil leaves, torn
- •1/2 teaspoon red pepper flakes
- •1 teaspoon kosher salt, plus more for pasta water
- •1/2 cup freshly grated Parmesan cheese (optional, omit for pareve)
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions until al dente.
- 2
While the water heats, combine the olive oil and sliced garlic in a large skillet over medium-low heat; cook until the garlic is fragrant and golden, about 3 minutes.
- 3
Add the diced tomatoes, salt, and red pepper flakes to the skillet, increasing the heat to medium, and simmer for 15-20 minutes until the tomatoes break down into a rustic sauce.
- 4
Reserve 1/2 cup of the starchy pasta water, then drain the pasta.
- 5
Toss the cooked pasta directly into the skillet with the tomato sauce, adding a splash of the reserved pasta water if needed to coat the strands evenly.
- 6
Remove from heat and stir in the fresh basil and black pepper, tossing well to combine.
- 7
Serve immediately, topped with freshly grated Parmesan if desired.
💡 Chef tips
- For the best flavor, use the ripest tomatoes you can find; if tomatoes are out of season, use high-quality canned San Marzano tomatoes instead.
- To make this dish pareve, simply omit the Parmesan cheese or substitute it with a toasted breadcrumb topping (pangrattato) for added texture.
- Always reserve some pasta water; the starch helps the sauce emulsify and cling perfectly to the noodles.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta coated in a bright, sweet-savory tomato sauce, smelling intensely of fresh basil and toasted garlic.