A short tomato sauce needs a little attention more than it needs extra ingredients. Gently cook the garlic, let the tomatoes lose their raw edge, and finish the pasta in the sauce. That last minute brings the two together and helps the sauce cling instead of pooling at the bottom of the bowl.

Tinned whole tomatoes are easy to crush by hand, while chopped tomatoes save a step. Either works here. Use the pasta cooking time on your packet as the starting point and begin checking early, because the pasta will finish cooking in the skillet.

The recipe

Tomato basil pasta

4 servings · 35 minutes total · Metric measurements

Ingredients

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Method

  1. Make the garlic oilPut the olive oil and sliced garlic in a wide saucepan over medium-low heat. Cook for 2-3 minutes, moving the garlic around, until fragrant but not browned.
  2. Simmer the tomatoesAdd the tomatoes carefully, followed by the sauce salt and pepper. Bring to a gentle simmer. Cook uncovered for 18-20 minutes, stirring occasionally, until slightly thickened. Break up any large tomato pieces with a spoon.
  3. Cook the pastaMeanwhile, bring a large pot of water to a boil and salt it. Cook the pasta for about 1 minute less than the packet suggests, checking for a firm centre. Before draining, reserve 250 ml of the starchy cooking water.
  4. Bring it togetherAdd the drained pasta to the sauce with 60 ml reserved water. Toss over medium heat for 1-2 minutes, adding small splashes of water until the pasta is tender and coated in a glossy sauce.
  5. Add the basilTurn off the heat. Fold in most of the basil, taste and adjust the seasoning. Divide between bowls and finish with the remaining basil and optional cheese.

Small details that help

  • Do not let the garlic turn dark brown. If it burns, start again rather than carrying bitterness into the sauce.
  • Reserve the cooking water before draining. It is useful for loosening the sauce without making it thin and watery.
  • Avoid adding all the reserved water at once. The amount you need depends on the pasta and how much the tomatoes have reduced.

Swaps and variations

Add a small pinch of chilli flakes with the garlic for a warmer sauce. For a more substantial meal, fold in drained white beans during the final 5 minutes of simmering. Leave out the cheese, or choose a suitable alternative, for a dairy-free meal.

What to serve with it

Serve immediately with a crunchy salad or steamed green beans. Keep a little hot cooking water nearby if serving takes longer than expected; the pasta absorbs sauce as it stands.

Storage and reheating

Refrigerate promptly and use within 3 days. Reheat with a splash of water until 74°C / 165°F throughout. For better make-ahead texture, store the sauce separately and cook fresh pasta when needed.

Food-safety reference: safe cooking and reheating temperatures. Refrigerate perishable food within 2 hours, or 1 hour above 32°C / 90°F. Keep the refrigerator at 4°C / 40°F or below.

Common questions

Do I need sugar in the sauce?

Not automatically. Taste the cooked sauce first. If your tomatoes are very sharp, a small pinch can balance them, but it is optional.

Can I use another pasta shape?

Yes. Use the same dry weight and follow that shape's packet timing, then finish it briefly in the sauce.

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