Can anyone tell me something that shouts “summer time” louder and clearer than tomatoes and fresh basil? Tomatoes and basil are two ingredients that make a near perfect combination every time. There’s the classic Caprese Salad with tomatoes, basil and mozzarella. And Panzanella, the perfectly delectable use for day old Italian bread, with tomatoes and basil. But today I’m bringing you my recipe for a simple, fragrant and nearly irresistable tomato-basil sauce.
I make this recipe often during the summer months when the basil is growing faster than I can find uses for it. It’s quick, it’s easy, and your whole family will love it. Mine does.
Because this recipe uses so few ingredients, be sure to use the very best of each that you can afford. I like the Cento brand of san marzano tomatoes and I always use real parmigiano-reggiano cheese for this. It makes all the difference in the final dish.
1 lb. spaghetti or linguine
2 tblsp. olive oil
4 cloves garlic, minced
1 medium onion, diced
28 oz. can san marzano tomatoes
10-12 large fresh basil leaves, torn into pieces
Large pinch of salt
4-5 grinds of black pepper
1/2 tsp. red pepper flakes
Parmigiano-Reggiano cheese
Cook your pasta according to the package directions. While the pasta is cooking, prepare the sauce.
Heat the olive oil in a large, deep pan over medium-high heat. Add the garlic and onion. Cook until the onion is softened, approximately 4-5 minutes.
Add the tomatoes with all their juice. Crush the tomatoes using a potato masher or the back of a wooden spoon.
Add the basil, a good pinch of salt, several grinds of black pepper and red pepper flakes. You can chop or chiffonade the basil if you like, but for this recipe I like to just tear it into large pieces. Feel free to add even more fresh basil if you want to.
Cook for ten minutes or until the tomatoes are well softened.
Add the hot, cooked pasta to the pan and toss or stir to combine. If you feel that the tomato-basil sauce is a little too thick, add a spoonful or two of the pasta cooking water to thin the sauce.
To serve, top with parmigiano-reggiano and a little more fresh basil. Makes four very generous servings.
Enjoy!
Pasta with Tomato-Basil Sauce
Ingredients
- 1 lb. spaghet
- ti or linguine
- 2 tblsp. olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 28 oz. can san marzano tomatoes
- 10-12 large fresh basil leav
- es, torn into pieces
- Large pinch of salt
- 4-5 grinds of black pepper
- 1/2 tsp. red pepper flakes
- Parmigiano-Reggiano cheese
Instructions
- Cook pasta according to the package directions. While the pasta is cooking, prepare the sauce.
- Heat the olive oil in a large, deep pan over medium-high heat.
- Add the garlic and onion. Cook until onion is softened, approximately 4-5 minutes.
- Add the tomatoes with their juice. Crush the tomatoes using a potato masher or the back of a wooden spoon.
- Add the basil, salt, black pepper and red pepper flakes. Cook for ten minutes or until the tomatoes are well softened.
- Add the hot, cooked pasta to the pan and toss or stir to combine.
- Top with parmigiano-reggiano and a little more fresh basil.
Yummity, yum, yum, yuuuuuuuuuuuuuuuuuuuum! Can I come over? My basil isn’t growing that great right now – can’t wait until it gets going.
A simple tomato sauce is all you need sometimes to make a cook pasta meal. That reminds me that I need to stock up on some basil again.
Looks like perfect Summer fare to me!!! :)
A wonderful summertime pasta! The tomato-basil sauce is fantastic!
What a wonderful classic…looks delicious:)
I love a great sauce recipe. Thanks for sharing!
I agree that the quality of the ingredients make all the difference – real parmigiano, san marzano tomatoes, and really fresh basil. I buy San Marzano tomatoes when I see them on sale. Like no other canned product on the market. I buy parmigiano when I can afford it and a slice of a big wheel lasts a long time.
This looks amazing. You are making me so hungry.
Nothing quite like san marzanos and real parmigiano, is there? Making myself hungry thinking about it.
Great recipe and beautiful photos. I firmly believe that the san marzano tomatoes makes the best sauce and is worth the extra money to buy a can. Thanks for sharing this wonderful recipe with us.
Judi
hey lana,
i had a guest for lunch this afternoon and i wanted to make pasta but i fancied the basil and tomato with garlic taste…and my my your recipe is delicious i must say i ended up eating most of the pasta leftover and my little toddler who doesnt like pasta loved it too..thumbs up i shall treasure this recipe….i taught my cook how to do it and she did it perfect :)
Thank you..
Hello Fatema – I’m so glad you and your toddler enjoyed the recipe! I hope you’ll visit the blog again soon. Cheers!
Yummmm!!
This is really not a comment on your recipe; it is a comment for your use.
It is in reference to a comment pertaining to your recipe: “Pasta with Tomato-Basil Sauce”. It was posted by smilinggreenmom on June 10, 2010. She suggests that you visit her blog. I just did – and the result was not what I expected! I did have good chuckle!
Oh my word! Well, I have taken care of that suggestion. Delete! (p.s. – thanks for letting me know!)
P.S. That was a very well presented recipe. And you do understand ingredients.
Former (& retired) owner of an Italian restaurant
Thank you so much, Donald! Your comment just made my day :-)