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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Pasta
Italian

Equipment

  • skillet or saucier
  • pasta pot
  • 3 to 4 quart sauce pan

Ingredients

  • 6 fresh roma tomatoes, or 1 28 oz. can of whole tomatoes
  • 1 Tbsp. olive oil
  • 2 cloves garlic, thinly sliced
  • 2 bunches basil, fresh
  • 1 pinch red pepper flakes
  • salt and pepper, to taste

Instructions 

  • Place a pot with water to cook the pasta on a high heat and bring to a boil.
  • If using fresh tomatoes, drop them in a separate 3 to 4 quart pan of boiling water for about a minute until the skin begins to split. Remove the tomatoes and place them in a bowl of cold water for a minute until the skins pull back, then peel the skins from the tomatoes. Skip this step if using canned tomatoes.
  • Cut the tomatoes into bite sized pieces, removing any hard white parts of the core.
  • Add the pasta and cook until about a minute less than it takes to be al dente.
  • Add olive oil, garlic, red pepper flakes, and basil stems to the cold pan and bring to a medium heat.
  • When the garlic is aromatic, add the chopped tomatoes with a pinch of salt and stir in the oil and garlic to coat. Add any remaining juice from the tomatoes.
  • Stir the tomatoes and cook until they begin to release their juices and get tender. After 2 minutes, add the chopped basil leaves. Save a bit of the basil for garnish.
  • When the pasta is ready, transfer it from the pot to the sauce and toss. Add additional pasta water as needed.
  • Toss the pasta until coated and salt and pepper to taste. If you want the sauce a little thicker and creamier, add 2 pats of cold butter and toss until the sauce emulsifies.
  • Transfer the pasta to a plate and sprinkle chopped fresh basil on top.