Tomato Basil Pasta
A fresh and flavorful Tomato Basil Pasta recipe that's easy to make and delightful to eat. Perfect for any Italian-American dinner.
Equipment
- 1 Large pot for cooking pasta
- 1 Large skillet for sauce
- 1 strainer
Ingredients
Pasta
- 12 ounces pasta of choice spaghetti or penne recommended
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 4 cups ripe tomatoes chopped
- 1 cup fresh basil leaves torn
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese for serving
Instructions
Preparation
- Wash and chop the tomatoes into small pieces. Mince the garlic cloves and set them aside. Tear the fresh basil leaves, rinse them, and pat them dry.
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
Making the Sauce
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the chopped tomatoes to the skillet. Cook for about 5-7 minutes until the tomatoes start to break down and release their juices.
- Add the cooked pasta to the skillet with the tomato sauce. Stir in the reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Stir in the torn basil leaves. Season with salt and pepper to taste. Toss everything together until well combined.
Serving
- Transfer the pasta to serving plates. Garnish with freshly grated Parmesan cheese and additional basil leaves if desired. Serve immediately while hot.
Storage
- Allow any leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or olive oil to loosen the sauce.
Notes
Pro Tips: Reserve some pasta water to help bind the sauce. Ingredient Substitutions: Use canned tomatoes if fresh are unavailable. How to Serve: Pair with garlic bread or salad. Storage & Freshness: Store in an airtight container and consume within 3 days. Make-Ahead Tips: Prepare sauce in advance and refrigerate.