Fresh Tomato and Basil Pasta

Introduction

When it comes to pasta, few combinations are as iconic and satisfying as the classic duo of fresh tomatoes and basil. This dish is a celebration of simplicity, where the natural flavors of ripe tomatoes are enhanced by the fragrant sweetness of basil and a touch of garlic. It's a light and fresh pasta recipe that's easy to prepare and perfect for a quick weeknight dinner or a laid-back weekend lunch.

The key to this dish lies in using high-quality, ripe tomatoes, preferably in season, as they form the heart of the sauce. The addition of extra virgin olive oil, garlic, and freshly torn basil makes the flavors pop without overwhelming the natural sweetness of the tomatoes. Whether you're new to cooking or a seasoned home chef, this pasta with fresh tomato and basil sauce is a must-try for anyone who loves Italian cuisine.

Ingredients

For the pasta:

• 400 grams of spaghetti (or your favorite pasta)
• Salt for boiling the pasta

For the tomato and basil sauce:

• 4 large ripe tomatoes, diced (or 500 grams of cherry tomatoes, halved)
• 3 tablespoons of extra virgin olive oil
• 4 cloves of garlic, thinly sliced
• A handful of fresh basil leaves, torn into pieces
• Salt and freshly ground black pepper to taste
• Optional: red pepper flakes for a bit of heat
• Grated Parmesan cheese for serving (optional)

Step-by-Step Instructions

Step 1: Preparing the Tomatoes

If you’re using large tomatoes, start by blanching them to remove the skins for a smoother sauce. Bring a pot of water to a boil, and prepare a bowl of ice water on the side. Score an "X" on the bottom of each tomato and plunge them into the boiling water for about 30 seconds, or until the skins start to loosen. Transfer them immediately to the ice water bath to cool.

Once cooled, peel off the skins, then chop the tomatoes into small pieces. If you’re using cherry tomatoes, there's no need to blanch or peel them—just cut them in half.

Step 2: Cooking the Pasta

While you prepare the sauce, bring a large pot of salted water to a boil. Add the spaghetti (or your pasta of choice) and cook according to the package instructions until al dente. This usually takes about 8-10 minutes, depending on the pasta type.

Once the pasta is cooked, reserve about ½ cup of the pasta cooking water, then drain the rest and set the pasta aside.

Step 3: Making the Tomato and Basil Sauce

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes, just until it turns golden and fragrant. Be careful not to let the garlic burn, as it can become bitter.

Next, add the diced tomatoes (or halved cherry tomatoes) to the pan. Stir to combine with the garlic and olive oil, and cook for about 10-15 minutes, stirring occasionally. The tomatoes will break down into a chunky sauce, releasing their juices as they cook. If the sauce becomes too thick, you can add a splash of the reserved pasta water to thin it out slightly.

Season the sauce with salt, freshly ground black pepper, and a pinch of red pepper flakes if you like a bit of heat. Let the sauce simmer for another 5 minutes until the flavors have melded together.

Step 4: Combining the Pasta and Sauce

Once the sauce is ready, add the cooked pasta directly into the skillet with the tomato sauce. Toss the pasta gently in the sauce, making sure each strand is well coated. If the sauce seems too thick, you can add a little more of the reserved pasta cooking water to loosen it up and help the sauce cling to the pasta.

Step 5: Adding Fresh Basil

After tossing the pasta in the sauce, remove the skillet from heat and add the torn basil leaves. The residual heat from the pasta will wilt the basil slightly, releasing its aromatic oils into the sauce without cooking it too much. This is a key step that brings out the fresh, vibrant flavor of the basil.

Step 6: Serving

Serve the pasta hot, garnished with extra basil leaves and a generous sprinkle of grated Parmesan cheese if desired. You can also drizzle a bit of extra virgin olive oil over the top for added richness.

Variations and Tips

• Cherry Tomatoes: If using cherry tomatoes, try roasting them before adding to the sauce for a deeper, more caramelized flavor. Simply toss them with olive oil, salt, and pepper, and roast in a 200°C (390°F) oven for 20-25 minutes before adding to the skillet.

• Other Herbs: While basil is the star of this dish, you can also add a small amount of fresh oregano or thyme to the sauce for extra herbal notes.

• Cheese Options: Instead of Parmesan, you could use Pecorino Romano for a saltier, more robust flavor. Alternatively, skip the cheese for a lighter, dairy-free option.

• Make it Heartier: If you want to add more substance to this simple pasta, try tossing in some sautéed mushrooms, grilled vegetables, or a handful of baby spinach leaves towards the end of cooking.

• Olives and Capers: For a Mediterranean twist, stir in a few chopped black olives and capers towards the end of cooking for a briny, salty contrast to the sweet tomatoes.

Storing and Reheating

If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a pan with a splash of water or olive oil to prevent the pasta from drying out. This dish is best enjoyed fresh, but it can be reheated for a quick meal the next day.

Conclusion

This fresh tomato and basil pasta is a quick, flavorful, and healthy dish that highlights the natural sweetness of ripe tomatoes and the aromatic freshness of basil. It's a perfect recipe for busy weeknights when you want something delicious and easy to prepare, yet packed with the essence of Italian cuisine. Serve it as a simple dinner or as part of a larger meal, and enjoy the vibrant flavors of this classic pasta dish!