Pasta al Pomodoro e Basilico Recipe

If you’re new to Italian cooking, Pasta al Pomodoro e Basilico is a perfect dish to start with. It’s simple, fresh, and bursting with flavor, combining just a few quality ingredients. From my own personal experience, I can tell you that there’s nothing like the smell of fresh basil paired with ripe tomatoes and olive oil. Let me show you how I make this dish, and I promise you’ll feel like a true Italian chef by the end of it.

What to Expect:

This dish is as simple as it gets, but don’t let that fool you—it’s packed with flavor. The sweetness of the tomatoes, the richness of the olive oil, and the freshness of the basil will shine through. If you’ve made a lot of pasta dishes before but haven’t tried this, you’ll be surprised at how satisfying the flavors are. You’ll get the feel of an authentic Italian meal, even if this is your first time making it.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 0 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: ~350 calories
• Cost of Ingredients: $10–$12 (depending on your region)
• Cuisine: Italian
• Course: Main
• Equipment Needed:
  • Large pot for boiling pasta
  • Large skillet or frying pan
  • Colander for draining pasta
  • Knife and chopping board
  • Wooden spoon for stirring
  • Check out the must-have equipment and ingredients for making a Savory  #Pasta al Pomodoro e Basilico  here.

Ingredients:

• 400g (14oz) spaghetti or any pasta of your choice
• 800g (28oz) canned whole tomatoes (preferably San Marzano for the best flavor)
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, finely chopped
• A handful of fresh basil leaves
• Salt, to taste
• Black pepper, freshly ground, to taste
• Grated Parmesan (optional), for garnish
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Pomodoro e Basilico  here.

Method:

1. Prepare the Pasta:
   • Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook it according to the package instructions (usually about 8-10 minutes for al dente).
   • Once cooked, drain the pasta, reserving a cup of pasta water for later.
2. Make the Sauce:
   • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté it until fragrant, about 1 minute be careful not to burn it!
   • Add the canned tomatoes (with juice) to the pan. Crush the tomatoes with a wooden spoon to break them apart into chunks.
   • Stir in salt and pepper to taste. Allow the sauce to simmer for 10 minutes, stirring occasionally. The tomatoes will soften, and the flavors will meld together.
3. Combine Pasta and Sauce:
   • Once the sauce is ready, add a small amount of the reserved pasta water to the sauce to thin it out a little (about 1/4 cup). You can adjust this based on your desired sauce consistency.
   • Add the drained pasta to the skillet with the sauce. Toss the pasta in the sauce for 2-3 minutes, ensuring the pasta is fully coated with the sauce.
4. Add Fresh Basil:
   • Tear fresh basil leaves and add them directly to the pasta, stirring them in so their flavor infuses the sauce. This will bring a fresh, herbal note to the dish.
5. Serve:
   • Plate the pasta and top with grated Parmesan, if desired. The cheese adds a creamy finish, but it’s optional if you want a dairy-free version.

Variations:

• Gluten-Free: Use gluten-free pasta made from rice, corn, or quinoa.
• Vegan: Skip the Parmesan cheese for a dairy-free version. You could also try a vegan Parmesan alternative.
• Spicy: Add a pinch of red pepper flakes to the sauce for a spicy kick.
• Extra Vegetables: Add finely chopped zucchini or bell peppers to the sauce for an extra burst of color and nutrition.
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Pomodoro e Basilico  here.

Tips:

• Quality Tomatoes: The quality of your tomatoes makes all the difference. San Marzano tomatoes are known for their sweet flavor and low acidity, which is why they’re preferred in Italian cooking.
• Pasta Water: Don’t forget to reserve some pasta water! It’s perfect for adjusting the sauce to the right consistency and helps the sauce stick to the pasta.
• Basil: Fresh basil is key here. If you don’t have fresh basil, dried basil can work, but it won’t have the same bright flavor.
• Make Ahead: The tomato sauce can be made ahead and stored in the fridge for up to 3 days, so you can enjoy a quick meal later on.

Nutritional Information (per serving):

• Calories: ~350
• Fat: 14g
• Carbs: 50g
• Protein: 7g
• Fiber: 6g

Closing:

I hope this guide has made making Pasta al Pomodoro e Basilico seem a little less daunting, or maybe you’ve even tried it before? Please, be honest, and let me know in the comment below! I’d love to hear feedback from a real person like you, so please leave your honest comment! I look forward to hearing your thoughts and tips too!