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🍅🌿 Pasta al Pomodoro (Tomato Basil Pasta)
🕒 Prep Time: 10 minutes
🍳 Cook Time: 20 minutes
🍽️ Serves: 2–3
🧾 Ingredients:
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200g spaghetti or penne
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2 tablespoons olive oil
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3–4 cloves garlic, finely chopped
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4–5 ripe tomatoes, chopped
(or 1 can of peeled whole tomatoes, crushed) -
Salt, to taste
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Freshly ground black pepper, to taste
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A handful of fresh basil leaves, torn
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Optional: Grated Parmesan cheese, for serving
🍳 Instructions:
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Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve a small amount of pasta water and drain.
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In a skillet, heat olive oil over medium heat. Add garlic and sauté until just golden and fragrant (about 1 minute).
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Add the chopped tomatoes (or canned crushed tomatoes). Stir and cook for 10–15 minutes until the sauce thickens and the tomatoes break down.
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Season with salt and pepper. Stir in most of the fresh basil, saving some for garnish.
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Add the cooked pasta to the sauce and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
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Serve hot, topped with the remaining basil leaves and optional Parmesan cheese.
💡 Tips:
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Use fresh, ripe tomatoes for the best flavor, or choose high-quality canned San Marzano tomatoes.
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For a smoother sauce, blend the tomato mixture before adding pasta.
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Add a pinch of sugar if your tomatoes are too acidic.
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