How to Make Tomato and Basil Pasta
Bring the vibrant colors and flavors of Italy to your dinner table with this tomato and basil pasta recipe. This recipe uses only fresh, ripe tomatoes, allowing the natural sweetness of the fruit to shine through.
Combined with fragrant, aromatic basil, this dish is bursting with flavor and will satisfy even the most discerning of palates. Plus, this dish is light and healthy, making it perfect for a quick and easy weeknight meal.
Whether you’re a vegetarian or simply looking to incorporate more fresh vegetables into your diet, this recipe is sure to be a hit.
Watch Tomato and Basil Pasta video recipe:
How to Make TOMATO AND BASIL PASTA Like an Italian
Vincenzo’s Top Tip To Make Tomato and Basil Pasta
Cook the pasta correctly
Firstly, make sure to cook the pasta according to the instructions on the package, and make sure it’s al dente, meaning it’s cooked but still firm. Overcooked pasta can become mushy and ruin the texture of the dish.
Use a good quality olive oil
A good quality olive oil will add flavor and richness to your dish. Use it to sauté the garlic and tomatoes before adding the basil.
Don’t overcook the tomatoes
Lastly, you want the tomatoes to be soft and tender, but not mushy. Overcooking them can make them lose their flavor and texture.
Tomato and Basil Pasta
Print Recipe
Equipment
- 5L pot
- Large, deep pan
- wooden spoon
- Pasta strainer
- Tongs
Ingredients
- Fresh Basil
- 5 Fresh ripe tomatoes
- 500 grams Spinach Tagliatelle
- Mixed dry herbs
- ¼ Onion, chopped and diced
- Extra virgin olive oil, EVOO
- 3 pinches Rock salt
- Parmigiano Reggiano
- 4-5 L Water
Instructions
- Add 4-5L of water to a large pot and place it on the stove to boil.
- Place the deep pan on to the stove at a medium heat and pour
- Line the deep pan with extra virgin olive oil, and add the diced onions, mixing them with a wooden spoon until they become slightly golden brown.
- Cut out the top part of the tomato by making a cut with a knife, then rotating the tomato with the knife still inside.
- Cut the tomatoes into slices, place them in the saucepan with the onion and stir well.
- Chop up the fresh basil on a cutting board with a knife, or, if you don’t mind bigger pieces, just break the leaves apart with your hands.
- Add a sprinkle of rock salt, another of dried mixed herbs and finally, the beautiful smelling fresh basil.
- Mix this together well and the tomatoes will start to create a beautiful juice. If you would like more liquid, add half a glass of water from the boiling pot.
- Let this simmer on a medium-low heat for at least 10 minutes.
- Once the water boils, add a generous amount of rock salt and the tagliatelle pasta. You should cook the pasta according to the cooking time on the packet as it always depends on the brand, and this will be your best guide.
- Once the pasta is cooked, strain all of the water out and add it to the pan with all of your delicious sauce
- Gently mix the ingredients through using a wooden spoon, and even a set of tongs, and if you can, try and flip some of the pasta in the pan, helping to mix everything together really well.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Tomato and Basil Pasta
To serve your tomato basil pasta, start by using tongs to get a portion of the pasta, making sure to include some of the delicious tomato skin. Place the pasta on a flat plate and then sprinkle or grate some fresh parmigiano reggiano cheese over the top. Finally, add some fresh basil leaves to the top of the pasta to give it an extra burst of flavor and a beautiful pop of color.
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