Classic Tomato and Basil Pasta (Printable)
Perfectly cooked noodles in a rich tomato and basil sauce, ready in 30 minutes.
# What You’ll Need:
→ Pasta
01 - 14 oz dried pasta (spaghetti, penne, or preferred shape)
02 - Salt, for boiling water
→ Tomato Sauce
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 medium onion, finely chopped
06 - 28 oz canned crushed tomatoes
07 - 1 teaspoon sugar
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Finishing Touches
11 - 3/4 oz fresh basil leaves, torn
12 - 1.75 oz grated Parmesan cheese (plus extra for serving)
13 - 1 tablespoon olive oil, for drizzling
# How To Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain through a colander, reserving 1/2 cup of the starchy cooking water for later use.
02 - While the pasta cooks, warm olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent, about 3 to 4 minutes.
03 - Pour in the crushed tomatoes, sugar, dried oregano, red pepper flakes, salt, and pepper. Stir to combine and let the sauce simmer uncovered for 10 to 15 minutes, stirring occasionally, until it thickens and the flavors concentrate.
04 - Transfer the drained pasta into the skillet with the sauce. Toss thoroughly to coat every strand or piece, adding splashes of the reserved pasta water as needed to achieve a silky, cohesive consistency.
05 - Remove the skillet from heat. Fold in the torn fresh basil and grated Parmesan cheese until evenly distributed, then drizzle with olive oil for a glossy finish.
06 - Divide among warmed plates or bowls immediately. Offer additional Parmesan and fresh basil at the table for guests to garnish as desired.
# Expert Tips:
01 -
- The sauce simmers while the pasta cooks, so everything finishes at almost the same moment.
- Canned crushed tomatoes are a pantry hero that deliver deep flavor with zero peeling or seeding required.
02 -
- Underseasoned pasta water is the most common reason a simple dish like this falls flat, so salt it until it tastes like a mild broth before the pasta goes in.
- Adding the basil off the heat preserves its bright green color and fresh flavor, which was a lesson I learned after serving sad brown leaves more times than I care to admit.
03 -
- Start the sauce before the pasta water even boils because a longer gentle simmer always produces a deeper, more rounded tomato flavor.
- Save every drop of pasta water you can because it is the single ingredient most home cooks throw away without realizing it is the secret to silky, cohesive sauces.