Tomato Basil Pasta
by Emma Reed
Tomato Basil Pasta relies on a short sauce simmer and a final toss in the pan. Crushed tomatoes give the sauce body, garlic seasons the oil, and a little starchy cooking water helps everything cling to the spaghetti. Torn basil goes in off the heat.
Have the sauce ready before draining the pasta. Save a mug of cooking water so you can loosen the sauce a little at a time.
Recipe Highlights: Tomato Basil Pasta
- Flavor: Sweet-tart tomatoes and fresh basil lead, with mellow garlic underneath.
- Why Make It: The sauce simmers while the pasta cooks, keeping the workflow straightforward.
- Serving Suggestions: Serve immediately in warm bowls, with a simple leafy salad if desired.
Total Time: 30 mins Serves: 4 Cooking Method: Stovetop
Ingredients
- Spaghetti: Follow its package timing and stop at al dente because it cooks briefly again in the sauce.
- Crushed tomatoes: Their thick texture makes a sauce quickly; a can of whole tomatoes needs additional breaking down.
- Garlic: Thin slices soften readily. Keep the initial heat gentle so they do not turn bitter.
- Basil: Tear it just before using and fold it in off the heat to retain its fresh aroma.
How to Make Tomato Basil Pasta
Warm the olive oil in a wide sauté pan over medium-low heat. Add the sliced garlic and cook for 1 to 2 minutes, stirring, until fragrant but not browned. Add the crushed tomatoes, measured salt and pepper. Simmer gently, uncovered, for 15 minutes, stirring occasionally. The sauce thickens slightly and the garlic is tender..
Meanwhile bring a large pot of water to a boil and salt it to taste. Add the spaghetti and cook according to the package until just al dente. Before draining, reserve 1 cup of the pasta water. The spaghetti is tender with a slight bite and the cooking water has been saved..
Transfer the drained pasta to the sauce over low heat. Add 1/4 cup of the reserved pasta water and toss for 1 minute. Add more reserved water a little at a time only if needed for a glossy coating. Turn off the heat, fold in the torn basil and divide among four bowls. The sauce clings to the strands without forming a watery pool..
Tips for Tomato Basil Pasta
- Reserve the pasta water before draining; it is difficult to recreate once the pot is empty.
- Start with a small amount of reserved water and toss before deciding whether the sauce needs more.
- Use tongs to turn the spaghetti through the sauce so every strand gets coated.
Storing and Reheating
Refrigerate leftover pasta in shallow covered containers within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3 days.
The strands absorb sauce as they sit. Reheat a portion with a splash of water, tossing gently until hot throughout and at least 165°F (74°C). Expect softer pasta after reheating; freezing quality has not been evaluated.
Tomato Basil Pasta
Spaghetti tossed with a quick crushed-tomato sauce, softened garlic and torn basil, finished with a little pasta water.
Ingredients
Ingredient amounts, equivalents and measured amounts in the method are multiplied. Use larger cookware or cook in batches; temperatures and timing estimates stay unchanged. Check doneness as you cook.
Instructions
Start the sauce. Warm the olive oil in a wide sauté pan over medium-low heat. Add the sliced garlic and cook for 1 to 2 minutes, stirring, until fragrant but not browned. Add the crushed tomatoes, measured salt and pepper. Simmer gently, uncovered, for 15 minutes, stirring occasionally. The sauce thickens slightly and the garlic is tender.
Cook the spaghetti. Meanwhile bring a large pot of water to a boil and salt it to taste. Add the spaghetti and cook according to the package until just al dente. Before draining, reserve 1 cup of the pasta water. The spaghetti is tender with a slight bite and the cooking water has been saved.
Toss and finish. Transfer the drained pasta to the sauce over low heat. Add 1/4 cup of the reserved pasta water and toss for 1 minute. Add more reserved water a little at a time only if needed for a glossy coating. Turn off the heat, fold in the torn basil and divide among four bowls. The sauce clings to the strands without forming a watery pool.
Notes
- Original AI-assisted development recipe. Not kitchen-tested; timings and yields need owner review.
- Reserve the pasta water before draining; it is difficult to recreate once the pot is empty.
- Start with a small amount of reserved water and toss before deciding whether the sauce needs more.
- Use tongs to turn the spaghetti through the sauce so every strand gets coated.
Equipment: wide stainless-steel sauté pan; Measuring cups and spoons; Large pot; Colander; Tongs
Recipe Questions
Why save the pasta water?
Its starch helps the tomato sauce cling to the spaghetti while the water loosens the consistency.
Can I add all the reserved water?
Only if the sauce needs it. Start with the measured small addition and add more gradually.
When is the basil added?
After turning off the heat, immediately before serving.
Do I drain the crushed tomatoes?
No. Keep their juices and add them to the garlic with the measured salt and pepper.
How should the garlic look before adding tomatoes?
It should be fragrant but not browned after 1 to 2 minutes over medium-low heat. Stir while it cooks.
How do I know the spaghetti is ready to drain?
Follow the package timing and check that the pasta is just al dente: tender with a slight bite. Save the cooking water before draining.
