Classic Tomato Pasta
A timeless Italian dish celebrating the rich, sweet flavor of ripe tomatoes, fresh basil, and quality pasta. Simple yet profoundly satisfying, it's a testament to the beauty of fresh ingredients.
Ingredients
- 400 g spaghetti or preferred pasta
- 2 tbsp olive oil
- 3 cloves garlic minced
- 800 g canned crushed tomatoes San Marzano recommended
- 1/2 tsp sugar optional
- 1/4 cup fresh basil chopped
- Parmesan cheese for serving grated
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- While pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the crushed tomatoes and add the sugar (if using). Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low and let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- Drain the cooked pasta, reserving about 1/2 cup of the pasta water.
- Add the drained pasta directly to the sauce. Add chopped fresh basil and toss well to coat the pasta with the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
Notes
Use high-quality canned San Marzano tomatoes for the best flavor. Fresh basil is essential. For extra depth, a pinch of red pepper flakes can be added. Serve with grated Parmesan or Pecorino Romano cheese.