Pasta with Tomato Basil Sauce
Ah, Italy! This tomato basil sauce is a true journey to Tuscany for me, where every meal is a celebration of the senses. Picture yourself in a small trattoria, the setting sun kissing the vineyards, and the aroma of garlic and basil tickling your nose. It's simple, yet so authentic that it touches your heart. You don't even need cheese here – the freshness of basil and the sweetness of tomatoes are enough to enchant your palate. I promise that with this recipe, you'll find the smile of Nonna cooking with love. So go ahead, and let the magic happen in your kitchen.
Ingredients
- pasta (penne or spaghetti)400 g
- canned peeled tomatoes800 g
- garlic4 cloves
- extra virgin olive oil4 tablespoons
- fresh basil1 bunch
- saltto taste
- black pepperto taste
Nutrition
Instructions
- 1
Cook the pasta al dente in a large pot of salted boiling water according to package instructions. Drain, reserving a cup of the cooking water.
- 2
Meanwhile, peel and finely chop the garlic. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.
- 3
Add the crushed peeled tomatoes with their juice. Season with salt and pepper. Simmer over low heat for 15 minutes, stirring occasionally, until the sauce thickens slightly.
- 4
Chop half the basil and stir it into the sauce. Mix well. Taste and adjust seasoning if needed.
- 5
Add the cooked pasta to the sauce and toss well to coat. If the sauce is too thick, add a little of the reserved cooking water to achieve the desired consistency.
- 6
Serve immediately on warm plates, garnished with fresh basil leaves and a drizzle of olive oil. Enjoy!
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