Fresh Tomato Basil Pasta
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.
When tomatoes are ripe, they barely need any help. This pasta celebrates that: a quick, fragrant sauce built from tomatoes, garlic, olive oil and torn basil, ready in the time it takes the water to boil and the pasta to cook.
The trick that lifts it from good to great is finishing the pasta in the sauce with a splash of its starchy cooking water. That water is liquid gold — it helps the sauce cling to every strand instead of sliding off into the bowl.
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.
Cook's tips
- Salt your pasta water generously — it should taste like the sea. This is your only chance to season the pasta itself.
- Reserve a mugful of pasta water before draining; you will use it to loosen and emulsify the sauce.
- Do not let the garlic brown. Gently sizzle it in the oil until fragrant, then add the tomatoes.
- Finish cooking the drained pasta in the sauce for the last minute so it soaks up the flavour.
- Add the basil at the very end — heat dulls its fresh, peppery aroma.
Frequently asked questions
Can I use tinned tomatoes instead of fresh?
Yes, a good tin of San Marzano or plum tomatoes makes an excellent sauce, especially out of tomato season. Crush them by hand and simmer a few minutes longer.
What pasta shape works best?
Spaghetti and linguine are classic, but the sauce also clings well to penne or rigatoni. Use whatever you have.
How do I make it a full meal?
Add a handful of rocket, some torn mozzarella, or a can of drained white beans for protein. A green salad on the side rounds it out.
Want recipes like this from your own ingredients? Try Pantamo