Tomato Basil Pasta
A classic, vibrant Italian dish that celebrates the simple harmony of sun-ripened tomatoes and fragrant fresh basil.
Ingredients
- •1 pound (450g) spaghetti or linguine
- •2 tablespoons extra-virgin olive oil
- •4 cloves garlic, thinly sliced
- •28 ounces (800g) canned crushed tomatoes or high-quality tomato purée
- •1/2 teaspoon red pepper flakes
- •1 cup fresh basil leaves, torn
- •1/2 cup freshly grated Parmesan cheese
- •Kosher salt and freshly cracked black pepper to taste
Instructions
- 1
Bring a large pot of heavily salted water to a boil and cook the pasta according to package directions until al dente.
- 2
While the water boils, heat the olive oil in a large skillet over medium heat.
- 3
Add the sliced garlic and red pepper flakes, sautéing for about 1 minute until the garlic is fragrant and golden but not browned.
- 4
Pour in the crushed tomatoes, season with a pinch of salt and pepper, and simmer gently for 15 to 20 minutes until the sauce thickens slightly.
- 5
Reserve 1/2 cup of the starchy pasta water, then drain the pasta.
- 6
Add the cooked pasta directly into the skillet with the sauce, tossing thoroughly to coat.
- 7
If the sauce is too thick, add the reserved pasta water a tablespoon at a time to achieve a glossy consistency.
- 8
Remove from heat and stir in the fresh basil and half of the Parmesan cheese.
- 9
Serve immediately, topped with the remaining Parmesan cheese.
💡 Chef tips
- For a richer flavor, add a tablespoon of unsalted butter to the sauce just before tossing with the pasta.
- If you prefer a smoother sauce, use an immersion blender to pulse the tomatoes before adding the garlic and oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water to loosen the sauce.
✅ How it should turn out
The dish should feature perfectly al dente pasta coated in a bright, savory tomato sauce with a fragrant, herbaceous aroma and a balanced, slightly spicy finish.