Pasta al Pomodoro Fresco e Basilico (Fresh Tomato and Basil Pasta)
Why this recipe works
- Fast, fresh sauce: The tomatoes cook just long enough to collapse into a loose sauce while keeping their clean, fresh flavour.
- Simple flavour base: Garlic gently infuses the olive oil before the tomatoes are added, giving the sauce savoury depth without heaviness.
- Balanced finish: Parmesan adds salt and richness, while fresh basil lifts the sweetness and acidity of the tomatoes.
Get the most out of this recipe
Ingredient notes
- Use ripe tomatoes: This sauce relies on tomato flavour, so choose ripe, aromatic tomatoes that feel heavy for their size.
- Add basil at the end: Fresh basil is best stirred in off the heat so it keeps its fragrance and does not turn dull.
- Let the olive oil matter: A good extra-virgin olive oil gives the sauce body and a rounded finish, especially in such a simple pasta.
Common mistakes
- Do not brown the garlic: Cook the garlic gently until fragrant; if it darkens, it can make the whole sauce taste bitter.
- Avoid stewing the tomatoes: Keep the simmer brief and gentle so the sauce stays bright rather than heavy or jammy.
- Loosen with pasta water: If the sauce feels tight when tossed with the spaghetti, add a little reserved cooking water until it coats the strands.
Make-ahead tips
- Best served straight away: The pasta has the best texture immediately after tossing, while the spaghetti is al dente and the basil is fresh.
- Prepare the sauce ahead: The tomato sauce can be cooked in advance and reheated gently before tossing with freshly cooked pasta.
- Reheat gently: Warm leftovers in a frying pan over low heat with a little water until piping hot, then finish with extra cheese if liked.
Serving ideas
- Keep sides simple: Serve with a crisp green salad or lightly dressed vegetables to match the freshness of the sauce.
- Finish at the table: Extra basil leaves and a final grating of Parmesan give the pasta a fresher, more aromatic finish.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil. Meanwhile, cut the tomatoes into small chunks and finely slice the garlic. Tear most of the basil, reserving a few leaves for serving.
- Heat the olive oil in a large frying pan over a low to medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, then add the tomatoes and 0.5 tsp of the fine sea salt. Simmer gently for 8 to 10 minutes, stirring occasionally, until the tomatoes collapse into a loose, glossy sauce.
- Salt the boiling water with the remaining fine sea salt, then cook the spaghetti until al dente. Drain, reserving a splash of the cooking water. Add the spaghetti to the pan and toss for 1 minute, loosening with a little cooking water if needed.
- Take the pan off the heat and toss through the torn basil. Grate over most of the Parmesan and toss again. Serve straight away with the reserved basil leaves and the remaining Parmesan.
Recipe notes
Tips
- Keep the sauce at a gentle simmer so the tomatoes turn saucy without tasting stewed.
- If serving anyone who is vulnerable to foodborne illness, ensure the pasta is served piping hot and avoid leaving it at room temperature.
Substitutions
- Replace Spaghetti with Linguine for a slightly flatter noodle that holds the sauce well.
- Replace Parmesan with Pecorino romano cheese for a saltier, sharper finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container for up to 2 days. Reheat in a frying pan over a low heat with a splash of water until piping hot, then add a little extra Parmesan just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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