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Tomato pasta with fresh basil and grated Parmesan cheese
Creamy tomato pasta, garnished with homemade tomato sauce and fresh basil leaves.

Classic tomato and basil pasta

Author: Flavelo
Recipes Main Courses
The philosophy of Italian cuisine in one plate: few but excellent ingredients. No meat here to distract. The stars are the sweetness of sun-ripened tomatoes and the starchy pasta water, which turns the sauce silky and makes it cling to the pasta.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large pot for pasta
  • Frying pan for sauce

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Start with the pasta water: put plenty of water on to boil and salt generously.

Tip: The water should be as salty as the sea, as this is the only time you can season the inside of the pasta.
2 ✓

Meanwhile, put oil and garlic in a cold frying pan and heat slowly. When the garlic is pale gold, add the tomatoes.

Tip: Starting cold (infusion) helps the garlic flavour permeate the oil without burning.
3 ✓

Cook the sauce for 15 minutes, crushing the tomatoes as you go. Season with salt and pepper.

4 ✓

Cook the pasta, but drain 2 minutes before it's ready! Keep a mugful of the cooking water.

Tip: The pre-'al dente' state is important because the pasta will finish cooking in the sauce, absorbing the flavours.
5 ✓

Toss the pasta into the sauce, add a splash of cooking water, and cook shaking the pan for 2 minutes.

Tip: The starch in the cooking water and the oil form a creamy emulsion from the agitation, coating the pasta.
6 ✓

Remove from the hob, stir in the basil and Parmesan.

Recipe FAQ

Why doesn't the sauce stick to the pasta?
You probably rinsed the pasta or didn't use cooking water. Starch is the glue!

Ingredients

  • 400 g Dried pasta (Spaghetti or Penne)
  • 800 g Peeled plum tomatoes (tinned or fresh, ripe)
  • 3 cloves Garlic (thinly sliced)
  • 4 tbsp Extra virgin olive oil
  • 1 bunch Fresh basil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 60 g Parmesan cheese (grated)