Tomato Basil Pasta Delight Recipe
A classic Tomato Basil Pasta Delight Recipe made with ripe tomatoes, fragrant fresh basil, garlic, and olive oil, tossed with perfectly cooked pasta for a quick, comforting, and restaurant-style Italian meal.
Ingredients
- 400 g 14 oz spaghetti, linguine, or penne
- 800 g 28 oz crushed tomatoes or ripe fresh tomatoes (chopped)
- 4 tbsp extra-virgin olive oil
- 3 –4 garlic cloves finely sliced or minced
- 1 small onion or shallot finely chopped (optional)
- 1 tsp red chili flakes optional
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp sugar optional, to balance acidity
- 1 handful fresh basil leaves chiffonade
- 2 tbsp unsalted butter or heavy cream optional
- ½ cup grated Parmesan cheese plus extra for serving
- Reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a large pan over medium heat. Add onion or shallot and saute until soft and translucent.
- Add garlic and chili flakes. Cook for 30–60 seconds until fragrant, avoiding browning.
- Stir in tomatoes, salt, pepper, and sugar if using. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
- Lower heat and add butter or cream if desired. Mix well for a silky texture.
- Add cooked pasta directly to the sauce. Toss well, adding reserved pasta water gradually to loosen the sauce.
- Stir in fresh basil and grated Parmesan. Taste and adjust seasoning.
- Serve hot, garnished with extra basil and cheese.
Notes
- For best flavour, use high-quality canned San Marzano tomatoes or fresh seasonal tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To make it vegan, skip butter and cheese or use plant-based alternatives.
- Add grilled chicken, shrimp, or sauteed mushrooms for extra protein.
- A squeeze of lemon juice at the end brightens the sauce beautifully.