Dinner · Italian

Tomato Basil Pasta

Name: Tomato Basil Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) spaghetti or rigatoni; 1 can (28 oz / 800 g) whole peeled San Marzano-style tomatoes; 1/4 cup extra virgin olive oil; 5 cloves garlic, thinly sliced; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon salt, plus more for the pasta water; 1/2 teaspoon black pepper; 1 teaspoon sugar (optional, to balance acidity); 1 large handful fresh basil leaves, torn; 2 tablespoons unsalted butter; 3/4 cup freshly grated parmesan cheese; 1/2 cup reserved pasta cooking water

Six ingredients, one pot, and a sauce that tastes like summer.

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This is the pasta to make when the cupboard is nearly bare and there is no energy left for decisions. A tin of good tomatoes, garlic, olive oil, basil and parmesan turn into a sauce in the time the pasta takes to cook, and the result tastes far more considered than the ingredient list suggests. The key is letting the garlic infuse the oil slowly over gentle heat, and crushing the tomatoes by hand so the sauce keeps some texture rather than turning into a smooth purée. A knob of butter stirred in at the end rounds off the acidity. It is honest, cheap, meat-free food that nobody complains about.

❤️ Why You'll Love This Recipe

Six main ingredients, all pantry staples.
Ready in 20 minutes with almost no chopping.
Vegetarian and easily made vegan.
Costs very little per portion and tastes like far more.

📋 Recipe Details

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

12 oz (340 g) spaghetti or rigatoni
1 can (28 oz / 800 g) whole peeled San Marzano-style tomatoes
1/4 cup extra virgin olive oil
5 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon salt, plus more for the pasta water
1/2 teaspoon black pepper
1 teaspoon sugar (optional, to balance acidity)
1 large handful fresh basil leaves, torn
2 tablespoons unsalted butter
3/4 cup freshly grated parmesan cheese
1/2 cup reserved pasta cooking water

👨‍🍳 Step-by-Step Instructions

1
Bring a large pot of well-salted water to a boil. Cook the pasta to al dente, reserving 1/2 cup of cooking water before draining.
2
While the water heats, pour the tomatoes into a bowl and crush them with your hands into rough pieces.
3
Warm the olive oil and sliced garlic in a large skillet over medium-low heat. Cook gently for 3 to 4 minutes until the garlic is pale gold and the oil smells strongly of it. Do not let it brown.
4
Add the red pepper flakes, then the crushed tomatoes and their juice. Stand back — it will spit.
5
Season with the salt, pepper and sugar if using, and simmer over medium heat for 10 to 12 minutes, stirring occasionally, until thickened and darker in colour.
6
Stir in the butter and half the basil, then taste and adjust the seasoning.
7
Add the drained pasta directly to the sauce with a splash of pasta water and toss for 1 minute so it absorbs the sauce.
8
Serve topped with parmesan and the remaining basil.

💡 Cooking Tips

Buy the best tinned tomatoes you can; with six ingredients there is nowhere to hide.
Infusing the garlic in warm oil rather than frying it hard gives a sweeter, rounder flavour.
Finish the pasta in the sauce rather than spooning sauce over it — it makes a real difference.
Add basil at the end; long cooking turns it dull and bitter.

🔄 Ingredient Substitutions

Fresh tomatoes work in summer: use 2 lb (900 g) ripe tomatoes, chopped, and simmer 5 minutes longer.
Skip the butter and parmesan and add a splash of pasta water plus olive oil for a vegan version.
Add a tin of drained white beans or a handful of olives for more substance.
Dried basil is not a good swap here — use fresh parsley instead if you have no basil.

🧊 How to Store

Refrigerate in an airtight container for up to 4 days. The sauce alone keeps for 5 days.

♨️ How to Reheat

Reheat in a skillet over medium heat with a splash of water for 4 to 5 minutes, or microwave covered in 60-second bursts, stirring between. Heat until steaming hot.

❄️ Can I Freeze It?

The tomato sauce freezes excellently for up to 3 months on its own — freeze it before adding butter, basil or parmesan. Cooked pasta freezes less well and softens, so freeze the sauce and boil fresh pasta when you serve it.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 560 kcal
Protein: 17 g
Carbs: 74 g
Fat: 22 g
Sodium: 720 mg

❓ Frequently Asked Questions

Why is my sauce acidic?

Tinned tomatoes vary. A teaspoon of sugar or the knob of butter at the end both round out sharpness.

Can I use passata instead?

Yes, but the sauce will be smoother. Reduce the simmering time to about 7 minutes.

Should I add the pasta to the sauce or the sauce to the pasta?

Always pasta into the sauce, with a splash of pasta water. It emulsifies and clings much better.

💭 Final Thoughts

Six ingredients, twenty minutes, and a sauce worth making on purpose rather than out of desperation. Double the sauce and freeze half — you will be glad of it.

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