Tomato Basil Pasta

• tiempo total: 27 minutes

Ingredientes

1 (28-ounce) can whole peeled plum tomatoes

1/4 cup extra virgin olive oil

4 garlic cloves, thinly sliced

10–12 fresh basil leaves, torn

1 teaspoon salt, or to taste

1/2 teaspoon freshly cracked black pepper

1 pound rigatoni or your favorite pasta

Freshly grated Pecorino Romano or Parmesan cheese

Instrucciones

Infuse the oil. Add the olive oil and sliced garlic to a cold skillet. Turn the heat to low and let them warm together slowly for 4–5 minutes. This allows the garlic to infuse the oil with incredible flavor. Don’t let the garlic brown or burn.

Add the tomatoes. Crush the whole peeled plum tomatoes by hand and add them to the skillet with all their juices. Season with salt and pepper.

Simmer. Cook uncovered over medium-low heat for 20–25 minutes, stirring occasionally, until the sauce thickens and the flavors come together.

Add the basil. Tear the fresh basil leaves and stir them into the sauce during the last few minutes of cooking.

Cook the pasta. Boil your pasta in well-salted water until al dente. Reserve a cup of pasta water before draining.

Toss and serve. Add the pasta directly to the sauce. Toss everything together, adding a splash of pasta water if needed. Finish with freshly grated cheese and a few extra basil leaves.

That’s it! Simple, delicious, and the kind of pasta you could eat every single day.

Remember, the best Italian food doesn’t need a hundred ingredients. It needs a few good ones, prepared the right way.

Happy National Pasta Day! 🍝❤️

What’s your favorite pasta

Daniel Mancini