Tomato Basil Pasta: A Delicious & Easy Recipe

Tomato basil pasta: just the name conjures up images of sun-drenched Italian landscapes and the aroma of a simple, yet utterly captivating meal. Have you ever craved a dish that’s both comforting and bursting with fresh flavors? This is it! Forget complicated recipes and hours in the kitchen; this recipe delivers a restaurant-quality experience in the comfort of your own home, and in under 30 minutes.

The beauty of tomato basil pasta lies in its simplicity. While pasta itself has a long and storied history in Italy, the combination of tomatoes and basil is a relatively modern one, gaining popularity as fresh produce became more readily available. It’s a celebration of the Mediterranean diet, emphasizing fresh, seasonal ingredients. This dish is more than just a meal; it’s a taste of sunshine, a reminder of warm summer evenings, and a testament to the power of simple, high-quality ingredients.

People adore this dish for so many reasons. The vibrant acidity of the tomatoes perfectly complements the sweet, herbaceous basil. The texture is divine – perfectly cooked pasta coated in a luscious, flavorful sauce. And let’s not forget the convenience! It’s a quick and easy weeknight meal that even the busiest individuals can whip up. Whether you’re a seasoned chef or a kitchen novice, this tomato basil pasta recipe is guaranteed to become a staple in your repertoire. So, let’s get cooking!

Ingredients:

• 1 pound pasta (spaghetti, linguine, or penne work well)
• 2 tablespoons olive oil, extra virgin
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 28 ounces crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon sugar (to balance the acidity)
• Salt and freshly ground black pepper to taste
• 1 cup fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup reserved pasta water (important!)
• Optional: 1/4 cup dry red wine (such as Chianti or Merlot)
• Optional: 1 tablespoon balsamic vinegar

Preparing the Tomato Basil Sauce:

1. Start by cooking the garlic. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. I like to keep a close eye on it and stir frequently.
2. Add the tomato base. Pour in the crushed tomatoes and tomato sauce. Stir well to combine. If you’re using red wine, now’s the time to add it. It adds a lovely depth of flavor. Let it simmer for a minute or two to cook off the alcohol.
3. Season the sauce. Add the dried oregano, dried basil, sugar, salt, and pepper. Stir well. The sugar helps to balance the acidity of the tomatoes, so don’t skip it! I usually start with 1/4 teaspoon and then adjust to taste.
4. Simmer for maximum flavor. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking. I find that a low and slow simmer really makes a difference in the final taste.
5. Adjust the seasoning. After simmering, taste the sauce and adjust the seasoning as needed. You might need to add more salt, pepper, or sugar, depending on your preference. If you want a touch of brightness, stir in the balsamic vinegar.

Cooking the Pasta:

1. Bring water to a boil. While the sauce is simmering, bring a large pot of salted water to a rolling boil. The water should be generously salted – it should taste like the sea! This is crucial for flavoring the pasta from the inside out.
2. Cook the pasta al dente. Add the pasta to the boiling water and cook according to the package directions, until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but cooked through. I usually start checking the pasta a minute or two before the recommended cooking time.
3. Reserve pasta water. Before draining the pasta, reserve about 1/4 cup of the pasta water. This starchy water is liquid gold! It will help to create a creamy, emulsified sauce that clings to the pasta.
4. Drain the pasta. Drain the pasta in a colander. Don’t rinse it! Rinsing removes the starch that helps the sauce adhere to the pasta.

Combining Pasta and Sauce:

1. Add pasta to the sauce. Add the drained pasta to the pot with the tomato basil sauce. Toss well to coat the pasta evenly with the sauce.
2. Add pasta water and cheese. Add the reserved pasta water, a little at a time, tossing continuously, until the sauce reaches your desired consistency. The pasta water will help to create a creamy, emulsified sauce that clings beautifully to the pasta. Then, add the grated Parmesan cheese and toss again until the cheese is melted and incorporated into the sauce.
3. Stir in fresh basil. Stir in most of the chopped fresh basil leaves, reserving a few for garnish. The fresh basil adds a burst of freshness and aroma to the dish.
4. Serve immediately. Serve the tomato basil pasta immediately, garnished with the remaining fresh basil leaves and extra grated Parmesan cheese. A drizzle of olive oil is also a nice touch.

Tips and Variations:

• Add protein: For a heartier meal, add cooked chicken, sausage, shrimp, or meatballs to the sauce.
• Add vegetables: Sauté some chopped onions, bell peppers, zucchini, or mushrooms along with the garlic for extra flavor and nutrients.
• Make it spicy: Increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce for a spicier kick.
• Use fresh tomatoes: In the summer, when tomatoes are at their peak, you can use fresh tomatoes instead of canned. Simply peel and chop about 2 pounds of ripe tomatoes and add them to the sauce. You may need to simmer the sauce for a longer time to reduce the liquid.
• Creamy tomato basil pasta: For a creamier sauce, stir in a splash of heavy cream or half-and-half at the end.
• Vegan option: Omit the Parmesan cheese or use a vegan Parmesan cheese alternative.
• Gluten-free option: Use gluten-free pasta.
• Make ahead: The tomato basil sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• Freezing instructions: Allow the sauce to cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.

Serving Suggestions:

• Serve with a side salad and crusty bread for a complete meal.
• Pair with a glass of red wine, such as Chianti or Merlot.
• Garnish with a sprinkle of red pepper flakes for extra heat.
• Add a dollop of ricotta cheese on top for a creamy touch.

Ingredient Substitutions:

• Pasta: Feel free to use any type of pasta you like. Spaghetti, linguine, penne, rotini, and farfalle all work well.
• Olive oil: You can use regular olive oil instead of extra virgin olive oil, but extra virgin olive oil has a richer flavor.
• Garlic: If you don’t have fresh garlic, you can use garlic powder, but fresh garlic is always best. Use about 1/2 teaspoon of garlic powder for every clove of garlic.
• Crushed tomatoes: You can use diced tomatoes or whole peeled tomatoes instead of crushed tomatoes. If using whole peeled tomatoes, crush them with your hands or a potato masher before adding them to the sauce.
• Tomato sauce: You can use tomato puree or tomato paste instead of tomato sauce. If using tomato paste, use about half the amount and add a little water to thin it out.
• Dried oregano and basil: If you don’t have dried oregano or basil, you can use Italian seasoning.
• Parmesan cheese: You can use Pecorino Romano cheese instead of Parmesan cheese.
• Fresh basil: If you don’t have fresh basil, you can use dried basil, but fresh basil is always best. Use about 1 teaspoon of dried basil for every cup of fresh basil.

Equipment You’ll Need:

• Large pot or Dutch oven
• Large pot for cooking pasta
• Colander
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Nutritional Information (approximate, per serving):

• Calories: 450-550
• Protein: 15-20g
• Fat: 15-20g
• Carbohydrates: 60-70g

Enjoy your delicious and easy Tomato Basil Pasta!

Conclusion:

This isn’t just another pasta recipe; it’s a vibrant celebration of fresh, simple ingredients that come together to create a truly unforgettable dish. The bright acidity of the tomatoes, the fragrant aroma of basil, and the perfectly cooked pasta combine in a symphony of flavors that will tantalize your taste buds. I truly believe this tomato basil pasta is a must-try for anyone who appreciates delicious, easy-to-make meals. It’s the kind of dish that becomes a weeknight staple, a go-to for quick lunches, and a crowd-pleaser at potlucks.

But don’t just take my word for it! The beauty of this recipe lies in its versatility. Feel free to experiment and make it your own. Looking for a heartier meal? Add grilled chicken, shrimp, or Italian sausage for extra protein. Want to sneak in some extra veggies? Sauté some zucchini, bell peppers, or spinach along with the garlic. A sprinkle of red pepper flakes will add a touch of heat, while a dollop of creamy ricotta cheese will create a richer, more decadent sauce.

Serving Suggestions:

* Serve hot, garnished with fresh basil leaves and a generous grating of Parmesan cheese.
* Pair it with a simple green salad and crusty bread for a complete and satisfying meal.
* For a lighter option, toss it with grilled vegetables and a drizzle of balsamic glaze.
* Leftovers are delicious cold, making it a perfect pasta salad for lunch the next day.

Variations to Explore:

* Creamy Tomato Basil Pasta: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier sauce.
* Spicy Tomato Basil Pasta: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a kick.
* Tomato Basil Pasta with Roasted Vegetables: Roast your favorite vegetables (such as zucchini, bell peppers, and eggplant) and toss them with the pasta and sauce.
* Pesto Tomato Basil Pasta: Swirl in a spoonful of pesto for an extra burst of flavor.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a testament to the fact that simple ingredients, when combined with care and attention, can create something truly extraordinary. This tomato basil pasta is more than just a meal; it’s an experience. It’s a celebration of fresh flavors, a comforting embrace on a busy day, and a reminder that the best things in life are often the simplest.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t be disappointed. And most importantly, don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences. Tag me on social media and let me know what variations you tried and how much you enjoyed it. Your feedback is invaluable, and it inspires me to continue creating and sharing delicious recipes with all of you. Happy cooking! I can’t wait to see your amazing tomato basil pasta creations!