Pasta with Tomatoes and Basil
This recipe is hands down my favorite dinner. I’m not entirely sure why, it’s essentially just pasta and tomato sauce. It has a lot of complicated memories associated with it. But it’s still my favorite. The original recipe calls for the addition of cherry tomatoes in with the sauce, but as you have heard (time and time again), tomatoes aren’t really my thing. Feel free to add them if you’re a fan, it won’t disappoint!
Pasta (adapted from foodnetwork.com)
– Kosher salt
-1/2 cup olive oil, plus extra for the pot
– 3 cloves minced garlic
– 2 pints small cherry tomatoes (canned or fresh)
– 1 8 oz. can plain tomato sauce
– 18 large basil leaves, julienned (or if it’s not in season/available to you, 3 tbsp. dried basil)
– 2 tbsp. chopped fresh curly parsley (or the same amount dried)
– 2 tsp. chopped fresh thyme leaves (or the same amount dried)
– 1 tsp. freshly ground black pepper
– 1/4 tsp. crushed red pepper flakes (optional)
– 3/4 pound dried capellini or spaghetti
– freshly grated Parmesan cheese
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Heat the 1/2 cup of olive oil in a large, deep sauté pan. Add the garlic and cook over medium heat for 30 seconds. Add the tomatoes, sauce, basil, parsley, thyme, pinch of salt, the pepper, and red pepper flakes (if using). Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up. Keep the heat on low until the pasta has finished cooking, then remove from heat.
While the sauce is cooking, add the pasta to the boiling water and cook according to the directions on the package. Drain the pasta.
Add the pasta to the tomato sauce in the sauté pan and toss well. Serve with Parmesan.