Classic Tomato Pasta

A vibrant, weeknight-friendly dish featuring bright sauce, garlic and fresh basil tossed with al d pasta. Simple ingredients, bold flavors, and quick to.

Servings

4

Total time

minutes

Ingredients

400 g14 oz) dried pasta (spaghetti, penne, or your favorite)

• 2 tablespoons olive oil
• 3 cloves garlic finely minced
  1 small onion, finely chopped (optional)
• 1 can (400 g / 14) crushed tomatoes
• 1/2 cup tomato sauce (or passata)
• 1 teaspoon sugar (, acidity- 1/2 teaspoon salt, plus more to taste
  1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (adjust to heat preference)
• 8–10 fresh basil leaves torn
• Freshly grated parmesan pecino, for serving (optional)

Instructions

1. Bring a large of salted water to a boil. Cook the pasta according to package until al dente. Reserve 1/2 cup of the cooking water, then drain.
2. the pasta cooks, heat olive in a large skillet over medium heat Add the onionif using) and sauté for – minutes until translucent.
3. Add the garlic and cook for about30 seconds, until fragrant Do not let the garlic burn.
   . in the crushed tomatoes and sauce. Stir to combine.
4. Season sugar (if),, black pepper, and pepper flakes. Simmer for 6–8 minutes develop the flavors6 Add the torn basil and stir. If the sauce thickens too much, a splash of the reserved pasta water to reach desired consistency.
5. Toss the drained pasta with the sauce in the skillet until evenly. If needed, add more reserved water to loosen.
6. immediately grated cheese on and extra basil leaves for garnish.

Tips

• For a richer sauce, simmer a few extra minutes and finish a knob of butter stirred in at the end.
• Customize with sautéed mushrooms, olives, or sautéed spinach variety.
• you prefer a chunkier sauce, use crushed tomatoes with small chunks and crush some with a spoon during cooking.

Variations- Garlic and oil (Aglio e Olio twist skip and toss hot pasta with olive oil, minced garlic, chili flakes and chopped parsley.

• Creamy twist: stir a splash of or coconut milk just before.

Nutrition (approximate per serving)

Calories: |: 14 g |bohydrates: 60 |: 14 g | Fiber: 5

Notes

• Use ripe, flavorful for a brighter. If tomatoes taste flat a pinch of sugar can balance acidity.
• Fresh basil adds a vibrant aroma; dried basil can be substituted if needed but add earlier in cooking to maximize.