Made with AI
Classic Tomato Basil Pasta
30 min 574 kcal per serving Easy
Ingredients
4 Servings
- Dry spaghetti400 g
- Extra-virgin olive oil30 ml
- Canned crushed tomatoes800 g
- Yellow onion, diced150 g
- Garlic, minced12 g
- Parmesan cheese, grated80 g
- Fresh basil leaves20 g
- Salt6 g
Instructions
- 1
Bring a large pot of water to a boil. Add about half of the salt, then cook the spaghetti until al dente according to the package directions.
- 2
Before draining, reserve about 240 ml of the pasta cooking water. Drain the spaghetti and set it aside.
- 3
While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium heat.
- 4
Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
- 5
Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- 6
Pour in the crushed tomatoes and add the remaining salt. Bring the sauce to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened.
- 7
Tear or roughly chop the basil leaves, reserving a small amount for garnish. Stir the remaining basil into the tomato sauce.
- 8
Add the drained spaghetti to the skillet and toss until evenly coated. Add reserved pasta water a little at a time, if needed, to loosen the sauce.
