Spicy Tomato Basil Pasta (Print version)

Zesty pasta featuring ripe tomatoes, fresh basil, and a touch of chili, ready in 30 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz dried spaghetti or linguine

→ Sauce

02 - 2 tbsp olive oil
03 - 4 cloves garlic, finely sliced
04 - 1 medium red chili, deseeded and finely chopped or 1/2 tsp red pepper flakes
05 - 28 oz canned diced tomatoes
06 - 1 tsp sugar
07 - 1/2 tsp sea salt, plus more to taste
08 - Freshly ground black pepper, to taste

→ Finish

09 - 1 large handful (about 1 oz) fresh basil leaves, torn
10 - 1/4 cup freshly grated Parmesan cheese, plus extra for serving (optional)
11 - Extra virgin olive oil, to drizzle

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and chili, sautéing for 1-2 minutes until fragrant but not browned.
03 - Add diced tomatoes, sugar, salt, and black pepper to the skillet. Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens.
04 - Taste and adjust seasoning as needed. Stir in half the torn basil leaves.
05 - Add drained pasta to the sauce, tossing to coat evenly. Add reserved pasta water gradually if the sauce requires loosening.
06 - Remove from heat. Stir in grated Parmesan and remaining basil leaves. Drizzle with extra virgin olive oil. Serve immediately with extra Parmesan and a sprinkle of chili flakes if desired.

# Expert Advice:

01 -
  • It combines simple ingredients in a way that feels like a secret shared just between friends
  • The balance of vibrant tomatoes and fragrant basil turned this into a fast favorite for weeknight dinners
02 -
  • Don&t skip reserving pasta water; that little starchy splash is the secret to a silky sauce that sticks
  • Fresh basil goes in last to keep that fresh green punch intact and not wilted into dullness
03 -
  • Don't rush the sauce simmering; slow thickening brings out richer tomato flavors
  • The secret that makes all the difference is balancing acidity with just the right touch of sugar and salt

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