Pasta con Salsa di Pomodoro e Basilico

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Pasta con Salsa di Pomodoro e Basilico 

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Large skillet or saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Ladle for serving

Ingredients

  

• Ingredients
• For the pasta:
• 400 g 14 oz spaghetti or your preferred pasta
• Salt for the pasta water
• For the sauce:
• 4 large ripe tomatoes diced (or a can of San Marzano tomatoes)
• 4 tablespoons extra virgin olive oil
• 2 cloves garlic minced
• A pinch of red pepper flakes optional
• Salt and black pepper to taste
• Fresh basil leaves about 10-15, torn or chopped
• Grated Parmesan cheese optional, for serving

Instructions

 

• Method
• Cook the Pasta:
• Fill a large pot with water and bring it to a boil. Add a generous amount of salt (it should taste like the sea).
• Add the pasta to the boiling water and cook according to package instructions until al dente (typically about 8-10 minutes).
• Prepare the Sauce:
• While the pasta cooks, heat the olive oil in a large skillet over medium heat.
• Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, just until the garlic is fragrant but not browned.
• Add the diced tomatoes (or canned tomatoes) to the skillet. Season with salt and pepper.
• Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
• Combine Pasta and Sauce:
• Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the pasta.
• Add the drained pasta directly to the skillet with the sauce. Toss to combine, adding a bit of the reserved pasta water as needed to loosen the sauce.
• Stir in the fresh basil and adjust seasoning to taste.
• Serve:
• Plate the pasta, and if desired, sprinkle with grated Parmesan cheese.
• Enjoy your delicious Pasta con Salsa di Pomodoro e Basilico!
• Variations
• Vegetarian/Vegan: This recipe is already vegetarian. To make it vegan, simply omit the Parmesan cheese.
• Gluten-Free: Substitute regular pasta with gluten-free pasta made from rice, quinoa, or legumes.
• Add Vegetables: Consider adding sautéed zucchini, bell peppers, or mushrooms for extra flavor and nutrition.

If you’re looking for a comforting and classic Italian dish, Pasta con Salsa di Pomodoro e Basilico is the perfect choice. This simple yet flavorful dish highlights the beauty of fresh tomatoes and fragrant basil, bringing a taste of Italy right to your kitchen. From my own personal experience, there’s something incredibly satisfying about making this dish from scratch, allowing you to adjust the flavors to your liking.

So, let me show you how I make this delightful pasta dish.

Notes on What to Expect

When you make Pasta con Salsa di Pomodoro e Basilico, you can expect a rich and vibrant flavor profile. The freshness of the basil complements the acidity of the tomatoes beautifully, creating a sauce that’s both simple and satisfying. It’s a dish that’s sure to impress.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 400
• Cost of Ingredients: $10-15 (depending on the quality of ingredients)
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot for boiling pasta
• Large skillet or saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Ladle for serving
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Salsa di Pomodoro e Basilico  now.

Ingredients

• For the pasta:
  • 400g (14 oz) spaghetti or your preferred pasta
  • Salt (for the pasta water)
• For the sauce:
  • 4 large ripe tomatoes, diced (or a can of San Marzano tomatoes)
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • A pinch of red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil leaves, about 10-15, torn or chopped
  • Grated Parmesan cheese (optional, for serving)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Salsa di Pomodoro e Basilico  now.

Method

1. Cook the Pasta:
   • Fill a large pot with water and bring it to a boil. Add a generous amount of salt (it should taste like the sea).
   • Add the pasta to the boiling water and cook according to package instructions until al dente (typically about 8-10 minutes).
2. Prepare the Sauce:
   • While the pasta cooks, heat the olive oil in a large skillet over medium heat.
   • Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, just until the garlic is fragrant but not browned.
   • Add the diced tomatoes (or canned tomatoes) to the skillet. Season with salt and pepper.
   • Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
3. Combine Pasta and Sauce:
   • Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the pasta.
   • Add the drained pasta directly to the skillet with the sauce. Toss to combine, adding a bit of the reserved pasta water as needed to loosen the sauce.
   • Stir in the fresh basil and adjust seasoning to taste.
4. Serve:
   • Plate the pasta, and if desired, sprinkle with grated Parmesan cheese.
   • Enjoy your delicious Pasta con Salsa di Pomodoro e Basilico!

Variations

• Vegetarian/Vegan: This recipe is already vegetarian. To make it vegan, simply omit the Parmesan cheese.
• Gluten-Free: Substitute regular pasta with gluten-free pasta made from rice, quinoa, or legumes.
• Add Vegetables: Consider adding sautéed zucchini, bell peppers, or mushrooms for extra flavor and nutrition.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Salsa di Pomodoro e Basilico  now.

Tips and Substitutions

• Fresh Tomatoes vs. Canned: While fresh tomatoes are ideal, high-quality canned tomatoes (like San Marzano) can work beautifully, especially when tomatoes are out of season.
• Basil: Fresh basil is key for this dish, but dried basil can be used in a pinch (about 1 teaspoon).
• Sauce Consistency: If the sauce is too thick, add more reserved pasta water to reach your desired consistency.

Nutritional Information Per Serving

• Calories: ~400
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 350mg
• Total Carbohydrates: 60g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 10g

Final Thoughts

I hope this guide has made making Pasta con Salsa di Pomodoro e Basilico seem a little less daunting. Have you tried it before? Please, be honest and let me know in the comments below! I genuinely enjoy hearing feedback from real people like you, so please leave your honest comment!