Pasta
Spaghetti with fresh tomato and basil sauce
Spaghetti with ripe tomatoes, garlic and fresh basil, finished in the pan with a splash of pasta water. A simple dinner ready in 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Italian
Ingredients
Ingredients
Method
Prepare the ingredients
Wash the tomatoes and basil. Cut the tomatoes into 1 cm pieces and finely chop the garlic. Bring 4 litres of water to the boil in a large pot so you can cook the pasta while the sauce finishes.
Gently cook the garlic
Warm the oil in a wide frying pan over medium-low heat. Add the garlic and stir for 45–60 seconds, until fragrant but not browned. If it burns, remove it and start again to avoid a bitter sauce.
Reduce the tomatoes
Add the tomatoes, the 3 g of sauce salt and the pepper. Cook uncovered over medium heat for 15–20 minutes, stirring occasionally. Crush some pieces with a spoon; the sauce should thicken without drying out. Add half the basil (5 g) while the tomatoes cook.
Cook the spaghetti
Salt the boiling water and add the spaghetti. Stir at the start and cook for 1 minute less than the packet instructions. Reserve 250 ml of cooking water before draining. Do not rinse the pasta.
Finish in the sauce
Add the drained spaghetti to the pan with 60 ml of reserved water. Toss over medium heat for 1–2 minutes until al dente and coated in sauce. Add more cooking water a tablespoon at a time only if needed.
Add basil and serve
Turn off the heat and add the hand-torn basil. Taste and adjust the salt, remembering that the pasta water is salted. Divide between four plates and serve immediately, before the pasta absorbs more liquid. Use the remaining half of the basil (5 g) for this finish.
The step photos are illustrative.
Notes
Texture and cooking
peel thick-skinned tomatoes if you prefer a smoother sauce. Reduce watery tomatoes for a few extra minutes; taste before considering any sugar.
Variations
use 800 g of canned tomatoes with their juice and adjust reduction and salt. Parmesan is optional and is excluded from the nutrition estimate.
Storage and allergens
cool leftovers promptly in shallow containers and refrigerate within 2 hours. Eat within 3 days and reheat with a little water. Contains wheat/gluten; check the pasta label.
Nutrition facts
1/4 of the recipe
- Protein
- 15 g
- Carbohydrates
- 83.1 g
- Fat
- 9.4 g
- Fiber
- 5.7 g
- Sodium
- 311 mg
Estimate per serving, without cheese. Salt absorbed from the pasta water varies; the listed sodium includes only salt added to the sauce.
Reference source: USDA FoodData Central, SR Legacy generic raw foods, 2018; rounded estimate
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This spaghetti starts with a fresh tomato sauce reduced until its flavour becomes concentrated. Garlic is gently heated in olive oil, while half the basil is added off the heat to preserve its aroma. Finishing the pasta in the frying pan with a little cooking water brings the components together: the starch helps the sauce cling to the strands instead of pooling on the plate. Choose ripe tomatoes and a wide pan to help excess moisture evaporate. The base recipe contains no cheese.
Frequently asked questions
Can I use canned tomatoes?
Yes. Use 800 g of whole or chopped canned tomatoes with their juice, reduce until thick and adjust salt at the end.
Why save pasta water?
Its starch helps bring the sauce together. Add it gradually while tossing the pasta so the sauce does not become watery.
When should I add basil?
Half cooks with the tomatoes; add the remaining half after turning off the heat for a fresh aroma.
