Quick Italian Tomato Pasta
Tomato pasta is proof that simple can taste better than complicated. Good tomatoes, garlic, olive oil and a little basil, and you’ve got an authentic Italian dish in no time. It’s the lifesaver of a weeknight dinner, for those evenings when you have neither the time nor the patience for anything fussy.
The secret to the flavour is cooking the garlic gently without letting it burn, and letting the sauce reduce a little. Always save a splash of the pasta cooking water too, it helps the sauce cling to the spaghetti.
Quick Italian Tomato Pasta
المقادير
Method
- Cook the spaghetti in salted water until al dente, keeping a slight bite, then set aside a little of the cooking water.
- In a pan, heat the olive oil and gently fry the garlic until fragrant, without letting it burn.
- Add the tomatoes, sugar, salt and pepper, and let the sauce simmer until it thickens slightly.
- Stir in the basil, then toss the spaghetti with the sauce and a splash of the cooking water until well coated.
- Leave it on the heat for a minute, until the sauce clings nicely to the pasta.
- Serve hot with parmesan and a few basil leaves.
ملاحظات
A pinch of sugar balances the acidity of the tomatoes.
Don't overcook the pasta; keep it al dente.
Frequently asked questions
What does al dente mean?
It means the pasta is cooked but still has a slight bite to it: the texture Italians love best.
How can I make the sauce richer?
Add a spoonful of tomato paste or a knob of butter at the end, or a splash of cream.
Can I add meat or chicken?
Yes, stir minced meat or pan-fried chicken pieces into the sauce to turn it into a heartier dish.
Photo: Wikimedia Commons — CC BY-SA
