Pasta con Pomodori Freschi e Basilico (Pasta with Fresh Tomatoes and Basil)

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Pasta con Pomodori Freschi e Basilico

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Skillet or frying pan
• Colander
• Knife and cutting board
• Wooden spoon or spatula

Ingredients

  

• Ingredients
• Pasta: 400g 14 oz spaghetti or your preferred pasta shape
• Fresh Tomatoes: 500g about 1 lb, ripe and chopped (you can use cherry tomatoes for a sweeter flavor)
• Fresh Basil: 1 cup loosely packed, roughly chopped
• Garlic: 2 cloves minced
• Extra Virgin Olive Oil: 4 tablespoons
• Salt: to taste
• Black Pepper: to taste
• Parmesan Cheese: grated for serving (optional)

Instructions

 

• Method
• Boil the Pasta:
• Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt (about 1 tablespoon) to the water to flavor the pasta.
• Add the pasta and cook according to the package instructions until al dente (usually around 8-10 minutes). Stir occasionally to prevent sticking.
• Prepare the Sauce:
• While the pasta is cooking, heat the olive oil in a skillet over medium heat.
• Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, but be careful not to let it brown.
• Add the chopped tomatoes and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally until the tomatoes soften and release their juices.
• Combine Pasta and Sauce:
• Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the pasta using a colander.
• Add the drained pasta to the skillet with the tomato sauce. Toss gently to combine, adding reserved pasta water a little at a time to help the sauce adhere to the pasta.
• Finish with Basil:
• Remove the skillet from heat and stir in the fresh basil. Adjust seasoning with more salt and pepper if needed.
• Serve:
• Divide the pasta among serving plates. Top with grated Parmesan cheese if desired and a drizzle of extra virgin olive oil for extra flavor.
• Variations
• Add Protein: You can add grilled chicken, shrimp, or sautéed mushrooms for additional protein.
• Spicy Kick: For some heat, add red pepper flakes to the garlic while sautéing.
• Vegan Option: Omit the Parmesan cheese or use a dairy-free alternative.
• Tips and Substitutions
• Tomatoes: Use the freshest tomatoes you can find; in the winter, canned San Marzano tomatoes are a great alternative.
• Pasta Types: This recipe works well with various pasta shapes, including penne or linguine.
• Basil: If fresh basil is unavailable, use dried basil (but reduce the quantity since it is more concentrated in flavor).
  

Keyword Pasta, Pasta con Pomodori Freschi e Basilico

This classic Italian dish is a celebration of fresh, vibrant flavors, and it’s one of those recipes that captures the essence of Italian cooking. The beauty of this dish lies in its simplicity, allowing the quality of the ingredients to shine. From my own personal experience, using the freshest tomatoes and aromatic basil truly elevates this dish. Let me show you how I make this delightful pasta, which is perfect for a quick weeknight dinner or a relaxed weekend meal.

Notes on What to Expect

When you make Pasta con Pomodori Freschi e Basilico, expect a dish that bursts with fresh flavors and aromas. The juicy tomatoes meld beautifully with the fragrant basil, creating a satisfying and comforting meal. The best part? It comes together quickly, making it a fantastic option for busy weeknights.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 calories per serving
• Cost of Ingredients: $10 – $15 (varies based on location and season)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large pot for boiling pasta
  • Skillet or frying pan
  • Colander
  • Knife and cutting board
  • Wooden spoon or spatula
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  Pasta con Pomodori Freschi e Basilico  now.

Ingredients

• Pasta: 400g (14 oz) spaghetti or your preferred pasta shape
• Fresh Tomatoes: 500g (about 1 lb), ripe and chopped (you can use cherry tomatoes for a sweeter flavor)
• Fresh Basil: 1 cup, loosely packed, roughly chopped
• Garlic: 2 cloves, minced
• Extra Virgin Olive Oil: 4 tablespoons
• Salt: to taste
• Black Pepper: to taste
• Parmesan Cheese: grated, for serving (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  Pasta con Pomodori Freschi e Basilico  now.

Method

1. Boil the Pasta:
   • Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt (about 1 tablespoon) to the water to flavor the pasta.
   • Add the pasta and cook according to the package instructions until al dente (usually around 8-10 minutes). Stir occasionally to prevent sticking.
2. Prepare the Sauce:
   • While the pasta is cooking, heat the olive oil in a skillet over medium heat.
   • Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, but be careful not to let it brown.
   • Add the chopped tomatoes and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally until the tomatoes soften and release their juices.
3. Combine Pasta and Sauce:
   • Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the pasta using a colander.
   • Add the drained pasta to the skillet with the tomato sauce. Toss gently to combine, adding reserved pasta water a little at a time to help the sauce adhere to the pasta.
4. Finish with Basil:
   • Remove the skillet from heat and stir in the fresh basil. Adjust seasoning with more salt and pepper if needed.
5. Serve:
   • Divide the pasta among serving plates. Top with grated Parmesan cheese if desired and a drizzle of extra virgin olive oil for extra flavor.

Variations

• Add Protein: You can add grilled chicken, shrimp, or sautéed mushrooms for additional protein.
• Spicy Kick: For some heat, add red pepper flakes to the garlic while sautéing.
• Vegan Option: Omit the Parmesan cheese or use a dairy-free alternative.

Tips and Substitutions

• Tomatoes: Use the freshest tomatoes you can find; in the winter, canned San Marzano tomatoes are a great alternative.
• Pasta Types: This recipe works well with various pasta shapes, including penne or linguine.
• Basil: If fresh basil is unavailable, use dried basil (but reduce the quantity since it is more concentrated in flavor).
• > Go here to buy the must-have equipment and ingredients for creating a Savory  Pasta con Pomodori Freschi e Basilico  now.

Nutritional Information Per Serving

• Calories: 350
• Protein: 10g
• Fat: 15g
• Carbohydrates: 48g
• Fiber: 3g
• Sugar: 5g

I hope this guide has made making Pasta con Pomodori Freschi 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! Enjoy your cooking adventure!