Tomato Basil Pasta
This Tomato Basil Pasta is a celebration of simplicity — fresh ripe tomatoes, fragrant basil, golden garlic, and good olive oil come together in under 30 minutes to create a pasta that tastes like it came straight from an Italian kitchen. Bright, light, and bursting with flavor in every bite, it's the kind of effortless weeknight dinner that earns a permanent spot in your rotation.
Equipment
- Large pot For boiling pasta, at least 6-quart capacity
- Large skillet or sauté pan 12-inch recommended for building the sauce
- Colander For draining pasta
- Wooden spoon or silicone spatula
- Chef's knife and cutting board Sharp chef's knife recommended
- Measuring cups and spoons
- Box grater or microplane For freshly grating Parmesan
- Ladle or heatproof measuring cup For scooping reserved pasta water
Ingredients
- 12 oz spaghetti or linguine 340g; or your preferred pasta shape
- 2 lbs ripe Roma or cherry tomatoes 900g, roughly chopped; use the ripest tomatoes available
- 5 garlic cloves thinly sliced
- 1/3 cup extra virgin olive oil 80ml, plus more for drizzling
- 1 tsp red pepper flakes optional, for heat
- 1 tsp sugar to balance acidity
- salt and freshly ground black pepper to taste
- 1 cup fresh basil leaves loosely packed, from 1 large bunch; divided — half for cooking, half for finishing
- 1/2 cup freshly grated Parmesan cheese 50g, plus more for serving; grate from a block for best results
- 1/2 cup reserved pasta water 120ml; scooped out before draining pasta
- 1 tbsp balsamic vinegar optional, for depth; use aged balsamic for best flavor
Instructions
- Fill a large pot with 4–5 quarts of water and bring to a rolling boil over high heat. Season generously with salt — it should taste almost like the sea. Do not add oil to the water.
- Core and roughly chop Roma tomatoes into 1-inch pieces (or halve cherry tomatoes), then thinly slice the garlic cloves. Pick basil leaves from stems and set aside separately — you'll use them in two stages.
- Add pasta to the boiling salted water and stir immediately; cook 1–2 minutes less than package directions. Before draining, reserve 1/2 cup of starchy pasta water, then drain — do not rinse.
- Heat olive oil in a large skillet over medium heat, add sliced garlic and red pepper flakes, and gently sizzle for 1–2 minutes, stirring often, until fragrant and just lightly golden. Watch closely — do not let it burn.
- Add all chopped tomatoes to the skillet at once; season with salt, pepper, and sugar, then increase heat to medium-high. Cook, stirring occasionally, for 12–15 minutes until the tomatoes break down into a jammy sauce.
- If using, stir in the balsamic vinegar and cook 30 seconds more. Tear half the basil leaves and stir them into the sauce, letting them wilt and infuse their fragrance.
- Add drained pasta directly to the skillet and toss with tongs to coat; splash in reserved pasta water as needed to loosen and emulsify the sauce. Cook together over medium heat for 1–2 minutes, tossing constantly.
- Remove from heat and toss in the Parmesan until melted, then top with remaining fresh basil leaves and a drizzle of extra virgin olive oil. Serve immediately in warm bowls with extra Parmesan on the side.
Notes
- Best tomatoes: Use the ripest, most flavorful tomatoes you can find — in-season vine-ripened are ideal. Out of season, substitute one 28-oz can of San Marzano whole peeled tomatoes, crushed by hand.
- Don't rush the garlic: Keep it low and slow in the oil. Burnt garlic turns bitter and will ruin the entire sauce — watch it closely and remove from heat if needed.
- Salt the pasta water generously: Under-seasoned pasta tastes flat no matter how good the sauce is. The water should taste noticeably salty.
- Save that pasta water: The starchy cooking water acts as a natural emulsifier, making the sauce silky and cohesive rather than greasy or thin.
- Finish pasta in the sauce: Tossing slightly undercooked pasta in the hot sauce for 1–2 minutes helps it absorb flavor and creates a better final texture.
- Two-stage basil: Adding basil both during cooking (for depth) and fresh at the end (for brightness and aroma) gives the most complex flavor.
- Use block Parmesan: Pre-grated Parmesan contains anti-caking agents that prevent smooth melting — a block and microplane make a noticeable difference.
- Too acidic? Add a pinch of baking soda to neutralize sharpness, or stir in a small knob of butter or splash of cream to mellow the sauce.
- Make-ahead: The tomato sauce can be made up to 3 days ahead and refrigerated. Reheat, then toss with freshly cooked pasta when ready to serve.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a skillet with a splash of water, tossing frequently. Add fresh basil after reheating to revive the dish.
Nutrition
Serving: 1ServingCalories: 490kcalCarbohydrates: 62gProtein: 14gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 10mgSodium: 380mgPotassium: 720mgFiber: 5gSugar: 8gVitamin A: 25IUVitamin C: 35mgCalcium: 15mgIron: 15mg
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