| Prep: 10 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 2g | 45g |
| sugars | fibre | protein | salt |
| 8g | 5g | 12g | 0.8g |
Why I Love Italian Pasta al Pomodoro e Basilico
There’s something deeply nostalgic and comforting about a bowl of Pasta al Pomodoro e Basilico. When I first discovered this recipe, it immediately reminded me of the hearty, rustic meals I enjoyed growing up in the Rocky Mountains of Colorado. Albeit we were more attuned to the flavors of game meats and fresh trout, the simplicity and honesty of this Italian classic resonated with me on a profound level.
An Ode to Simplicity
One of the reasons I love this Pasta al Pomodoro e Basilico recipe is its beautiful simplicity. Great cuisine doesn’t always require a plethora of exotic ingredients or complex techniques. Sometimes, it’s about letting a few, high-quality components shine. This dish does exactly that, using fresh tomatoes and basil to create a symphony of flavors that transport you straight to a sun-soaked terrace in Italy.
The Perfect Complement
I often serve this dish alongside a grilled trout or a hearty venison stew. The brightness and acidity of the tomatoes cut through the rich, gamey flavors, providing a refreshing counterbalance. It’s also fantastic with a side of crusty bread to mop up the sauce, and a glass of Italian Chianti to round out the meal.
I also have to give a nod to Lidia Bastianich, whose approach to classic Italian cooking has always been an inspiration. Her commitment to simplicity and tradition emphasizes the core values that make recipes like this one so timeless.
Embodying Love Through Food
This dish holds a special place in my heart not just for its taste but for what it represents. My partner, Gordon, and I often cook together, and this is one of those dishes that allows us to bond over our shared love of food and simplicity. It’s one of those rare recipes that brings comfort to both old-timers and newcomers alike.
Similar to other minimalistic recipes like Spaghetti Aglio e Olio, or even the famous Cacio e Pepe, Pasta al Pomodoro e Basilico triumphs in its elegant restraint. These dishes prove that you don’t need many ingredients to make something unforgettable; a lesson that resonates whether I’m in my Colorado kitchen or imagining a quaint kitchen in Italy.
What You’ll Need
- 1 pound (16 oz) of spaghetti or any pasta of choice
- 2 tablespoons of extra virgin olive oil
- 4 cloves of garlic, finely chopped
- 2 (28 oz) cans of whole peeled tomatoes, crushed by hand or with a food processor
- 1 teaspoon of granulated sugar
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon of red pepper flakes (optional)
- 1 cup of fresh basil leaves, torn or roughly chopped
- 1/2 cup of fresh grated Parmesan cheese
Method
Step One
Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente.
Step Two
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the finely chopped garlic and cook for 1-2 minutes until fragrant but not browned.
Step Three
Add the crushed tomatoes to the skillet with the garlic. Stir in the granulated sugar, salt, freshly ground black pepper, and red pepper flakes (if using). Simmer the sauce over medium-low heat for about 15-20 minutes, stirring occasionally.
Step Four
Drain the pasta, reserving about 1 cup of the pasta cooking water. Add the drained pasta to the skillet with the tomato sauce.
Step Five
Toss the pasta with the sauce until well coated. If the sauce is too thick, add some of the reserved pasta cooking water a little at a time until the desired consistency is reached.
Step Six
Remove the skillet from the heat and stir in the fresh basil leaves. Sprinkle with fresh grated Parmesan cheese before serving.
Step Seven
Serve the Pasta al Pomodoro e Basilico immediately, garnishing with additional basil and Parmesan cheese if desired. Enjoy!
