Classic Italian Tomato Basil Pasta (Printable Version)
Perfectly cooked noodles in a flavorful tomato and basil sauce. Simple, satisfying, and ready in 30 minutes.
# What You Need:
→ Pasta
01 - 14 oz dried pasta (spaghetti, penne, or preferred shape)
02 - Salt, for boiling water
→ Tomato Sauce
03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 1 medium onion, finely chopped
06 - 28 oz canned crushed tomatoes
07 - 1 tsp granulated sugar
08 - 1 tsp dried oregano
09 - ½ tsp red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Finishing Touches
11 - ¾ oz fresh basil leaves, torn
12 - 1.75 oz grated Parmesan cheese, plus extra for serving
13 - 1 tbsp 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. Reserve ½ cup of the starchy cooking water, then drain the pasta through a colander.
02 - While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until the onion turns translucent and the garlic becomes fragrant, about 3 to 4 minutes.
03 - Pour in the crushed tomatoes, sugar, dried oregano, red pepper flakes, and season with 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 directly into the skillet with the sauce. Toss vigorously to coat every strand or piece evenly, adding splashes of the reserved pasta water as needed to reach a silky, glossy consistency.
05 - Remove the skillet from the heat. Scatter in the torn fresh basil and grated Parmesan, tossing gently until the cheese just begins to melt. Drizzle with olive oil for a lustrous finish.
06 - Divide among warm plates or bowls immediately. Offer additional grated Parmesan and whole basil leaves at the table for garnish.
# Helpful Hints:
01 -
- The sauce comes together with pantry staples you probably already have, which means no emergency grocery runs on a tired Tuesday.
- It freezes beautifully, so doubling the batch is basically a gift to your future self.
02 -
- Underseasoned pasta water is the number one reason people think their homemade sauce tastes flat compared to a restaurant version.
- Adding basil while the sauce is still boiling over high heat will turn it black and bitter within minutes, so always wait until the pan is off the flame.
03 -
- Tomato sauce splatters viciously once it starts reducing, so keep a splatter screen handy or resign yourself to wiping down the stove and the wall behind it.
- The single biggest upgrade you can make is switching to canned San Marzano tomatoes, which cost slightly more but deliver a sweetness and depth that regular canned tomatoes simply cannot match.