Tomato and Basil Pasta
Ripe tomato, garlic and basil make a clean weeknight sauce whose quality depends on reduction rather than a crowded spice rack.
Modern01Basil stems flavour the oil without wasting them.
02A short brisk reduction keeps tomato bright.
03Finishing in sauce coats every strand.
Cook it calmly.
- 01
Start gently
Warm garlic and basil stems in olive oil until the garlic is pale gold.
- 02
Reduce with purpose
Add tomato and simmer briskly for 15 minutes until the sauce leaves a trail behind the spoon.
- 03
Finish the spaghetti
Move pasta into the sauce 2 minutes early with a little cooking water.
- 04
Add fresh basil
Tear in basil leaves off heat, taste for salt and add Parmesan only if wanted.
Common mistakes
- Burning garlic.
- Leaving the sauce watery.
- Cooking fresh basil for 20 minutes.
The detail that changes the dish.
A simple sauce has nowhere to hide. Taste the tomatoes before adding sugar; most need time, not dessert.
Basil stems flavour the oil without wasting them.
Ripe tomato, garlic and basil make a clean weeknight sauce whose quality depends on reduction rather than a crowded spice rack.
A short brisk reduction keeps tomato bright. Finishing in sauce coats every strand.
The ingredients that make Tomato and Basil Pasta work
A simple sauce has nowhere to hide. Taste the tomatoes before adding sugar; most need time, not dessert.
The pasta choice matters here. Spaghetti supports the sauce and the way the ingredients are cut.
At the table
Serve Tomato and Basil Pasta while its texture is at its best. Taste once more at the table before adding cheese, salt or chilli.
Later, if needed
Refrigerate for 4 days or freeze sauce for 3 months.
Be realistic
Refrigerate for 4 days or freeze sauce for 3 months.
Frequently asked questions
What is the main mistake with Tomato and Basil Pasta?+
Burning garlic.
Can I substitute the main ingredient?+
Good tinned whole tomatoes are often more dependable than pale out-of-season fresh tomatoes.
