Tomato Basil Pasta
A bright, garlicky sauce made from scratch — weeknight comfort in 25 minutes.
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the pasta one minute short of the package time so it finishes in the sauce. Reserve a mug of pasta water before draining.
- While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook for about 90 seconds, stirring often, until the garlic is fragrant and just starting to turn gold at the edges — not brown.
- Pour in the canned tomatoes and crush them with a wooden spoon. Stir in the sugar and a generous pinch of salt. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly and the raw tomato taste cooks out.
- Tear most of the basil leaves and stir them into the sauce. Keep a few small leaves aside for garnish.
- Add the drained pasta directly to the skillet. Toss over medium heat for a minute or two, adding splashes of pasta water until the sauce clings to every strand.
- Taste and adjust salt and pepper. Serve in warm bowls with shaved parmesan and the reserved basil leaves on top.
Cook's tip: San Marzano tomatoes make a real difference here — they're sweeter and less acidic than regular canned tomatoes. If you can't find them, add an extra half-teaspoon of sugar to balance the sauce.