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Tomato pasta with fresh basil and grated parmesan
Creamy tomato pasta with fresh basil leaves

Classic Tomato Basil Pasta

Author: Flavelo
Recipes Main Courses
The philosophy of Italian cuisine on a plate: few ingredients, but excellent quality. No meat to distract here. The stars are the sweetness of sun-ripened tomatoes and the starchy pasta water, which transforms the sauce into a silky glaze that clings to the pasta.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large Pot for Pasta
  • Skillet for Sauce

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Start with the water: bring a large pot to boil and salt it generously.

Tip: The water should taste like the ocean; this is your only chance to season the pasta itself.
2 ✓

In a cold skillet, add oil and garlic, then heat slowly. When garlic is pale gold, add tomatoes.

Tip: Starting cold (infusion) ensures the garlic flavor permeates the oil without burning.
3 ✓

Simmer sauce for 15 minutes, crushing tomatoes with a spoon. Season with salt and pepper.

4 ✓

Cook pasta but drain 2 minutes before it's done! Reserve a cup of cooking water.

Tip: Stopping before 'al dente' is crucial because it will finish cooking in the sauce.
5 ✓

Toss pasta into the sauce with a splash of pasta water. Cook for 2 minutes while tossing vigorously.

Tip: The starch and agitation create a creamy emulsion.
6 ✓

Remove from heat, stir in basil and Parmesan.

Recipe FAQ

Why doesn't the sauce stick?
You likely rinsed the pasta or didn't use pasta water. Starch is the glue!

Ingredients

  • 14 oz Dried Pasta (Spaghetti or Penne)
  • 28 oz Whole Peeled Tomatoes (canned San Marzano is best)
  • 3 cloves Garlic (thinly sliced)
  • 4 tbsp Extra Virgin Olive Oil
  • 1 bunch Fresh Basil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Parmesan Cheese (grated)