I bring you a simple and delicious pasta dish where spaghetti or linguine is coated in a vibrant tomato basil sauce. It’s light yet satisfying, made with a handful of ingredients that come together quickly for a fresh, flavorful meal. The richness of tomatoes pairs beautifully with the aromatic basil, and the addition of garlic and Parmigiano-Reggiano adds depth to every bite. It’s perfect for weeknight dinners or when I want something easy but still crave-worthy.

Why You’ll Love This Recipe

I love this recipe because it proves that less is more. The ingredient list is short, but the flavors are rich and balanced. It comes together in about 25 minutes, making it ideal for busy days. The sauce has just the right amount of spice, sweetness, and herbaceous flavor. It’s a comforting, versatile meal that satisfies without feeling heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound of spaghetti or linguine – I use either depending on what I have on hand. Both hold the sauce well.

• 2 tablespoons of olive oil – This forms the base of the sauce and gives it richness.

• 4 cloves of garlic, minced – I like to mince the garlic finely for even flavor distribution.

• 1 medium yellow onion, diced – Adds natural sweetness and depth to the sauce.

• 1 can (28 ounces) of whole San Marzano tomatoes – These are known for their sweet, low-acid flavor.

• 12 large fresh basil leaves, torn – Tearing the basil releases its oils and enhances the sauce.

• 1 large pinch of kosher salt – I add just enough to bring out the natural flavors.

• ½ teaspoon of ground black pepper – Adds a mild earthy kick.

• ½ teaspoon of red pepper flakes – Optional, but I like the touch of heat it brings.

• ½ cup of grated Parmigiano-Reggiano – I finish the dish with this sharp, nutty cheese.

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta.

2. While the pasta is cooking, heat the olive oil in a large deep skillet over medium-high heat.

3. Add the minced garlic and diced onion to the skillet. Sauté for 4 to 5 minutes until the onion is translucent and soft.

4. Pour in the canned tomatoes with their juices. Use a potato masher or the back of a wooden spoon to crush the tomatoes into smaller pieces. If I want a smoother sauce, I use an immersion blender directly in the pan.

5. Stir in the torn basil leaves, salt, black pepper, and red pepper flakes. Let the sauce simmer for about 10 minutes, allowing the flavors to blend and the tomatoes to break down further.

6. Add the drained pasta to the skillet with the sauce. Toss everything together gently until the pasta is well coated. If the sauce seems too thick, I add a splash of the reserved pasta water to loosen it.

7. Serve hot, topped with grated Parmigiano-Reggiano and a few more basil leaves if desired.

Servings And Timing

• Servings: 4 generous portions

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• I sometimes use fresh Roma tomatoes in place of canned ones when they’re in season for a brighter, fresher flavor.

• For added protein, I stir in grilled chicken, shrimp, or sautéed Italian sausage.

• I swap out spaghetti or linguine for penne, rigatoni, or fettuccine depending on what’s in my pantry.

• When I want extra greens, I toss in a handful of baby spinach or arugula at the end.

• I reduce or skip the red pepper flakes when cooking for those who prefer a milder dish.

Storage/Reheating

• Refrigerator: I let the pasta cool, then store it in an airtight container in the refrigerator for up to 4 days.

• Reheating: I reheat the pasta gently in a skillet over low heat with a splash of water or broth to prevent it from drying out.

• Freezing: I cool the pasta completely, portion it into freezer-safe containers, and freeze for up to 3 months. I thaw it overnight in the fridge and reheat as needed.

FAQs

Can I Use A Different Type Of Tomato?

Yes, I can use other canned tomatoes such as crushed or diced. If I use fresh tomatoes, I prefer Roma or plum tomatoes, and I peel and seed them for a smoother sauce.

Can I Make This Dish Ahead Of Time?

Absolutely. I often make the sauce a day ahead and store it in the fridge. When ready to serve, I just cook the pasta fresh and mix them together.

Is This Recipe Vegetarian?

Yes, this dish is vegetarian as it contains no meat. To make it vegan, I simply omit the Parmigiano-Reggiano or use a vegan cheese alternative.

How Do I Make The Sauce Smoother?

For a smoother consistency, I use an immersion blender after the tomatoes have simmered. I blend until it reaches my desired texture before adding the pasta.

Can I Add More Vegetables?

Definitely. I like adding chopped bell peppers, zucchini, or mushrooms. I sauté them along with the onion and garlic for extra flavor and nutrition.

Conclusion

This Pasta With Tomato Basil Sauce is my go-to recipe when I want something quick, delicious, and comforting. With just a few quality ingredients, I get a dish that’s full of fresh, bold flavor and is endlessly adaptable. It’s a staple in my kitchen that never fails to satisfy.