Description
Tomato Basil Pasta Recipe: Fresh tomatoes, fragrant basil, and al dente pasta create a quick and comforting crowd-pleaser.
Ingredients
Scale
- 1 pound (450g) pasta (spaghetti, linguine, or penne work beautifully)
- 3 tablespoons (45ml) extra-virgin olive oil
- 4 garlic cloves, thinly sliced (about 2 tablespoons)
- 2 pounds (900g) ripe tomatoes, diced (Roma or San Marzano preferred)
- OR 28 ounces (800g) high-quality canned whole tomatoes, crushed by hand
- 1 teaspoon (5g) salt, plus more for pasta water
- ¼ teaspoon (1g) red pepper flakes (optional)
- 1 cup (25g) fresh basil leaves, torn or roughly chopped, plus extra for garnish
- 2 tablespoons (30g) unsalted butter (optional, for richness)
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
Instructions
- Step 1: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt per quart of water—the water should taste like seawater. Add your pasta and cook until it’s almost al dente (about 2 minutes less than package instructions).
- Step 2: While the pasta cooks, heat olive oil in a large, deep skillet over medium heat. Add the sliced garlic and cook gently for 1-2 minutes until fragrant and just beginning to turn golden. Be watchful—garlic burns quickly and becomes bitter.
- Step 3: Add the diced fresh tomatoes (or crushed canned tomatoes) to the garlic oil. Stir in salt and red pepper flakes if using. Bring to a gentle simmer and cook for 8-10 minutes until the tomatoes break down and release their juices. If using fresh tomatoes, you can help them along by pressing gently with a wooden spoon.
- Step 4: Reserve 1 cup of pasta cooking water before draining. Add the almost-cooked pasta directly to the tomato sauce. Toss gently to coat, adding splash of reserved pasta water as needed to create a silky sauce that clings to the pasta.
- Step 5: Add half the basil leaves and the butter (if using) to the pasta. Toss until the butter melts and creates a glossy finish on your Tomato Basil Pasta. Cook for another 1-2 minutes until the pasta is perfectly al dente and has absorbed some of the sauce flavors.
- Step 6: Remove from heat and stir in the remaining fresh basil and grated Parmesan cheese. Toss quickly to incorporate, allowing the residual heat to melt the cheese without cooking the fresh basil. The aroma released at this stage is the signature of authentic Tomato Basil Pasta.
- Step 7: Serve immediately in warmed bowls, garnishing with additional basil leaves and offering extra Parmesan at the table. For the best experience, encourage everyone to enjoy this simple but stunning pasta dish while it’s hot and the textures are at their peak.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 380 calories per serving
- Sugar: 7g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg