Tomato Basil Pasta
Ingredients
- Pasta:
- 12 oz pasta spaghetti, linguine, or penne
- Salt for pasta water
- Sauce:
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 lbs fresh ripe tomatoes diced (or 1 can 28 oz crushed tomatoes)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 1 cup fresh basil leaves torn or chopped
- ¼ cup grated Parmesan cheese optional
- Serving:
- Extra fresh basil
- Grated Parmesan cheese
- Extra virgin olive oil for drizzling
Instructions
- Boil salted water. Cook pasta until al dente.
- Reserve 1 cup pasta water. Drain pasta. Set aside.
- While pasta cooks, heat olive oil in large skillet over medium heat.
- Add garlic. Cook 30 seconds until fragrant.
- Add diced tomatoes. Stir well.
- Add salt, pepper, and red pepper flakes if using.
- Simmer 10 to 12 minutes until tomatoes break down and sauce thickens.
- Add reserved pasta water if sauce is too thick.
- Remove from heat. Stir in fresh basil.
- Add pasta to sauce. Toss to coat.
- Add Parmesan if using. Toss again.
- Serve immediately. Garnish with basil, Parmesan, and olive oil.
Notes
- Use ripest tomatoes possible for best flavor
- Reserve pasta water to adjust sauce consistency
- Add basil at end — heat wilts it and releases flavor
- Use good extra virgin olive oil — quality matters
- Do not overcook garlic — burns quickly
- Season as you go — taste before adding pasta
- Serve immediately for best taste
- Canned tomatoes work when fresh are not in season
- Skip Parmesan for vegan version
- Store leftovers up to 3 days