Pasta with Tomato and Basil Sauce (Pasta Pomodoro e Basilico) - dummies

Pasta with Tomato and Basil Sauce (Pasta Pomodoro e Basilico)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

With garlic, basil, and canned tomatoes, this slow-simmered pasta sauce is an Italian classic. If you have ripe, fresh tomatoes, this recipe is even better.

A plate of spaghetti with a tomato and basil sauce.
Credit: ©iStockphoto.com/Elenathewise

Preparation time: 10 minutes

Cooking time: 1 hour, 5 minutes

Yield: 8 servings

1⁄3 cup plus 2 tablespoons olive oil, divided

4 cloves garlic, peeled and chopped

1 medium red onion, chopped

Pinch of hot red pepper flakes

16 fresh basil leaves, chopped, plus 16 whole leaves, or 1 tablespoon dried basil plus 2 teaspoons dried oregano, divided

1⁄3 cup white wine

28-ounce can plum tomatoes, not drained

1⁄2 cup water

Salt and pepper to taste

1-1⁄2 tablespoons kosher salt

1 pound pasta, such as spaghetti, fettuccine, or linguine

1⁄2 cup grated Parmigiano-Reggiano

  1. In a large saucepan, place 1⁄3 cup olive oil, garlic, onion, red pepper flakes, and half the chopped basil and cook over medium heat for 5 minutes.

    Add the wine and cook for 2 to 3 minutes, reducing it by half. Add the tomatoes and water, stir, and then simmer for 40 to 45 minutes, stirring occasionally.

  2. Season the tomato sauce with salt and pepper and add the remaining chopped basil. Simmer for 10 minutes.

  3. In a large pot, bring 4 quarts water to a boil. Add the kosher salt and pasta, mix well, and cook until al dente.

  4. Drain the pasta. Add the pasta, 2 tablespoons olive oil, whole basil leaves, and the Parmigiano-Reggiano cheese to the pan with the sauce. Mix well. Cook for 1 minute. Serve immediately.