About This Recipe
Cook perfect tomato-basil pasta in 20 minutes—order pasta, tomatoes, olive oil and basil delivered fast from Sewapoint’s online grocery store.
Ingredients
- 1200 g (≈2 cups dry)Dried pasta (spaghetti or penne)
Al-dente base of the dish
- 22 TbspOlive oil
Sautéing fat that adds fruity aroma
- 3½ mediumOnion, finely chopped
Sweetens and thickens sauce
- 43 piecesGarlic cloves, minced
Signature Italian aroma
- 51 can (400 g) or 2 fresh tomatoes puréedCrushed tomatoes / tomato puree
Forms the silky red sauce
- 61 tsp, dividedSalt
Seasons pasta water and sauce
- 7½ tspBlack pepper, freshly ground
Adds gentle heat and depth
- 8¼ tspRed-chili flakes (optional)
Kicks up spice level
- 9½ cup, tornFresh basil leaves
Bright herbal finish
- 10¼ cupParmesan cheese, grated (optional)
Nutty, salty garnish
Ingredients
- 1200 g (≈2 cups dry)Dried pasta (spaghetti or penne)
Al-dente base of the dish
- 22 TbspOlive oil
Sautéing fat that adds fruity aroma
- 3½ mediumOnion, finely chopped
Sweetens and thickens sauce
- 43 piecesGarlic cloves, minced
Signature Italian aroma
- 51 can (400 g) or 2 fresh tomatoes puréedCrushed tomatoes / tomato puree
Forms the silky red sauce
- 61 tsp, dividedSalt
Seasons pasta water and sauce
- 7½ tspBlack pepper, freshly ground
Adds gentle heat and depth
- 8¼ tspRed-chili flakes (optional)
Kicks up spice level
- 9½ cup, tornFresh basil leaves
Bright herbal finish
- 10¼ cupParmesan cheese, grated (optional)
Nutty, salty garnish
Instructions
- 1Bring a large pot of water to a rolling boil. Add ½ tsp salt and the dried pasta; cook until al dente (package time minus 1 minute). Reserve ½ cup pasta water, then drain.
- 2While pasta cooks, heat olive oil in a skillet over medium. Sauté chopped onion 3 minutes until translucent.
- 3Add minced garlic; cook 30 seconds until fragrant, avoiding browning.
- 4Pour in crushed tomatoes. Season with remaining ½ tsp salt, black pepper and chili flakes. Simmer 5–7 minutes, stirring, until slightly thickened.
- 5Tip drained pasta into the sauce. Splash in a few tablespoons of reserved pasta water, tossing until sauce coats each strand and looks glossy.
- 6Fold in torn basil leaves; cook 30 seconds just to wilt and perfume.
- 7Taste and adjust seasoning. If desired, mix in half the Parmesan for extra richness.
- 8Plate immediately. Finish with remaining Parmesan, extra basil and a drizzle of olive oil.
- 9Serve hot with crusty bread—or cool and pack as a refreshing pasta salad.
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