Recipe Guide for Pasta al Sugo di Pomodoro e Basilico

Let me show you how I make Pasta al Sugo di Pomodoro e Basilico, a classic Italian dish that combines fresh, simple ingredients into something delicious. This dish is beloved throughout Italy, especially in the southern regions, where tomatoes, basil, and pasta shine in their most basic form. From my own personal experience, it’s one of those recipes that never fails to impress when you get the balance just right.

Here’s a detailed, step-by-step guide to help you create this iconic dish:

Notes on What to Expect:

• The key to this dish is simplicity. When done right, the flavors of the tomatoes, basil, and olive oil are the stars. The sauce should be rich, slightly tangy from the tomatoes, and aromatic from the fresh basil.
• This dish has a fresh and light feel, perfect for any season. It’s quick and comforting but also packs a punch of Italian tradition.

Ingredients (for 4 servings):

• 350 g spaghetti or any pasta you prefer (penne or linguine also work well)
• 800 g canned San Marzano tomatoes (or fresh, if in season)
• Fresh basil leaves (around 10-12)
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, peeled
• Salt, to taste
• Optional: Freshly grated Parmesan cheese, black pepper, a pinch of chili flakes for a kick
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Prep Time:

• 10 minutes

Cook Time:

• 30-40 minutes (for the sauce)

Time to Stand:

• 5 minutes (for flavors to meld)

Total Time:

• 40-50 minutes

Equipment Needed:

• Large pot for boiling pasta
• Large frying pan or skillet for making the sauce
• A food processor or passaverdure (vegetable mill) for a smooth sauce (optional)
• Wooden spoon
• Colander for draining pasta
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Method:

1. Prepare the Sauce:
   • Heat olive oil in a pan over medium heat. Add the garlic cloves (leave them whole, peeled) and sauté until golden and fragrant, about 2 minutes.
   • Add the tomatoes, breaking them up with your spoon or using your hands if using canned whole tomatoes. Let this cook for about 30-40 minutes on low heat, stirring occasionally. Season with salt to taste.
   • If you prefer a smooth sauce, pass the mixture through a food mill or blender, removing the garlic beforehand. This step gives the sauce a silky texture, but if you like a chunkier sauce, feel free to skip it.
2. Cook the Pasta:
   • While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook until al dente (follow package instructions).
   • Once cooked, drain the pasta, reserving some of the cooking water to adjust the sauce later.
3. Combine and Serve:
   • Add the cooked pasta directly to the pan with the sauce (off the heat) and toss gently, adding a splash of pasta water if needed to bring everything together.
   • Tear fresh basil leaves and sprinkle them over the pasta, mixing lightly to release their aroma.
   • Drizzle with a bit more olive oil, and if you like, finish with freshly ground black pepper or a pinch of chili flakes for some heat. Grated Parmesan is optional but highly recommended.

Variations and Tips:

• Fresh Tomatoes: If you have access to fresh, ripe tomatoes, you can substitute them for canned. To peel them, score an “X” on the bottom and blanch in hot water for about 30 seconds, then remove the skins easily.
• Add-ins: You can incorporate a touch of onion or a pinch of chili flakes for extra flavor. Some people also like to add a few anchovies for depth.
• Vegan/Vegetarian Substitutes: This recipe is naturally vegetarian and vegan. Just ensure to skip the Parmesan or use a plant-based alternative.
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Nutritional Information (per serving):

• Calories: ~350
• Protein: ~9g
• Carbs: ~65g
• Fat: ~7g (mainly from olive oil)
• Fiber: ~5g

What You Need to Know:

From my own personal experience, the balance of flavors, sweet tomatoes, fragrant basil, and just the right amount of garlic, creates a harmonious dish. If you’ve made pasta before, this will feel familiar, but the simplicity is what makes it truly shine.

I hope this guide has made making Pasta al Sugo di Pomodoro e Basilico seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!