Classic Tomato Pasta
A timeless Italian dish celebrating ripe tomatoes, garlic, and basil, delivering a simple yet incredibly satisfying flavor. Perfect for a quick weeknight meal or a comforting family dinner.
Ingredients
- 1 pound spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 can (28 ounces) crushed tomatoes preferably San Marzano
- 1/2 cup fresh basil leaves roughly chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 cup Parmesan cheese freshly grated
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the crushed tomatoes, stirring well. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for at least 15 minutes, allowing the flavors to meld. Stir occasionally.
- Drain the cooked pasta, reserving about 1 cup of the pasta water. Add the drained pasta directly to the tomato sauce in the skillet. Add the chopped fresh basil, salt, and black pepper.
- Toss the pasta with the sauce until it's evenly coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
- Stir in 1/4 cup of freshly grated Parmesan cheese. Serve immediately, garnished with extra fresh basil and a sprinkle of Parmesan cheese.
Notes
For the best flavor, use high-quality canned San Marzano tomatoes if fresh ripe tomatoes aren't in season. A pinch of red pepper flakes can be added with the garlic for a subtle kick. Always reserve some pasta water to thin out the sauce if needed, making it cling better to the pasta. Serve immediately with freshly grated Parmesan cheese.