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Pasta con Salsa di Pomodoro e Basilico  Pasta con Salsa di Pomodoro e Basilico

Pasta con Salsa di Pomodoro e Basilico 

Print Recipe Pin Recipe
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.