Quick Tomato Basil Pasta
Quick Tomato Basil Pasta
Ingredients
For the Pasta
- 12 ounces spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, optional
- 28 ounces canned diced tomatoes, undrained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of salted water (using 1 tablespoon kosher salt) to a rolling boil over high heat.
⏱️ 2 min
- 2
Add spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min
- 3
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Pour in the undrained diced tomatoes, 1/2 teaspoon kosher salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, stirring occasionally.
⏱️ 7 min
- 5
Drain the cooked pasta and add it directly to the skillet with the tomato sauce. Add the chopped fresh basil.
⏱️ 1 min
- 6
Toss the pasta with the sauce until well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 1 min
- 7
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Tomato Basil Pasta
Ingredients
For the Pasta
- 12 ounces spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, optional
- 28 ounces canned diced tomatoes, undrained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of salted water (using 1 tablespoon kosher salt) to a rolling boil over high heat.
⏱️ 2 min - 2
Add spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min - 3
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Pour in the undrained diced tomatoes, 1/2 teaspoon kosher salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, stirring occasionally.
⏱️ 7 min - 5
Drain the cooked pasta and add it directly to the skillet with the tomato sauce. Add the chopped fresh basil.
⏱️ 1 min - 6
Toss the pasta with the sauce until well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 1 min - 7
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese, if desired.
⏱️ 1 min