Fresh Tomato Basil Pasta

Name: Fresh Tomato Basil Pasta
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 400 g Spaghetti; 6 large Ripe tomatoes, chopped; 1 large handful Fresh basil leaves; 4 cloves Garlic, thinly sliced; 3 tbsp Olive oil; 1/4 tsp Red pepper flakes; 1/2 cup Parmesan, to serve; to taste Salt and black pepper

Made with: spaghetti, tomatoes, basil

Sweet ripe tomatoes simmered into a quick sauce with garlic and torn basil, tossed through al dente spaghetti. Simple, fast, and endlessly comforting.

Prep10 min

Cook20 min

Serves4

LevelEasy

Contains GlutenContains DairyVegetarian

Ingredients

Spaghetti400 g
Ripe tomatoes, chopped6 large
Fresh basil leaves1 large handful
Garlic, thinly sliced4 cloves
Olive oil3 tbsp
Red pepper flakes1/4 tsp
Parmesan, to serve1/2 cup
Salt and black pepperto taste

Substitutions

fresh tomatoes → 1 tin of quality plum tomatoes
spaghetti → gluten-free pasta
parmesan → vegan hard cheese

Instructions

1Bring a large pot of well-salted water to a boil and cook the spaghetti until just al dente, following the packet timing.
2Meanwhile, warm the olive oil in a large frying pan over medium heat. Add the sliced garlic and red pepper flakes and cook gently for 1-2 minutes until the garlic is pale gold and fragrant.
3Add the chopped tomatoes and a good pinch of salt. Simmer for 10-12 minutes, mashing occasionally, until they break down into a chunky sauce.
4Reserve a cup of pasta water, then drain the spaghetti.
5Add the pasta directly to the sauce with a splash of the reserved water. Toss over the heat for a minute so the sauce clings to every strand.
6Turn off the heat and tear in most of the basil. Season to taste.
7Serve topped with the remaining basil and plenty of grated parmesan.

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