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).