Tomato Basil Pasta

4.67 from 6 votes

Ready in 20 minutes, the sauce for this fresh tomato basil pasta doesn’t any require peeling. It is a simple recipe that only has 10 ingredients.

Prep Time5

Cook Time15

Total Time20

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

2 pounds medium to large ripe tomatoes
2 tablespoons olive oil
5 garlic cloves minced
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
8 ounces spaghetti, linguine, fettuccine or bucatini
1 cup basil leaves larger ones torn
1/4 cup grated Parmesan plus more for serving

Instructions

Slice the bottom end off each of the tomatoes. Place a box grater over a bowl. Grate the tomatoes dragging the cut side down the large holes of the grater. Discard the skins once you have removed the flesh.
Heat olive oil in a large skillet or sauté pan over medium high heat. Sauté the garlic, red pepper flakes, salt and pepper until they become fragrant, about 30 seconds to 1 minute.
Pour in the tomatoes and balsamic vinegar. Simmer the sauce for 12-15 minutes until it thickens.
Cook the pasta in large pot of salted boiling water according to package instructions until just al dente. Drain reserving 1/2 cup pasta cooking water. (You can make the pasta while the sauce is simmering).
With the sauce over medium heat, add the pasta and the reserved cooking water. Stir the spaghetti and sauce together, giving it 1-2 minutes to simmer and for the pasta to be fully coated in the sauce.
Remove from the heat and stir in the basil and Parmesan.
Divide into a serving dish or onto plates and garnish with Parmesan.

Video

Notes

To make the recipe vegan, leave out the cheese.

Store leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a skillet over medium heat on the stove. Make sure to let them cool to room temperature.

If you are planning to have leftovers, it’s best to only cook the pasta you are going to eat in a single meal. Spoon out some of the sauce and reduce the amount of cooking water you stir into the pasta depending what amount you're going to serve.

The tomato sauce (without the pasta) can be stored in the fridge up to 3 days or frozen up to 1 month. To thaw it, let it sit out at room temperature to partially melt and soften. Then warm it over low to medium heat on the stove, stirring frequently.

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