Dinner · 20 minutes · Serves 2

Tomato basil pasta

A weeknight pasta with a short sauce: tomatoes, garlic, olive oil, and basil.

Tomato basil pasta on a white plate

Ingredients

  • 8 oz (225 g) spaghetti or linguine
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1 can (14 oz / 400 g) crushed tomatoes
  • A handful of fresh basil leaves
  • Salt and black pepper
  • Grated Parmesan, optional

Method

  1. Bring a large pot of salted water to a boil. Cook the pasta until just tender. Reserve ½ cup of the cooking water, then drain.
  2. Warm the olive oil in a skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant — don’t let it brown.
  3. Stir in the tomatoes. Simmer 8–10 minutes, until the sauce thickens a little. Season with salt and pepper.
  4. Add the pasta and a splash of cooking water. Toss until coated. Tear in the basil.
  5. Serve with Parmesan if you like.

If the sauce feels tight, add another spoon of pasta water. If it’s thin, give it another minute on the heat.