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Tomato Basil Pasta

Published Tuesday, 21 October, 2008 by G

Simple, cheap and delicious (and even better as a leftover)

55%

Ingredients

  • Serving size: 2 people.
  • Olive oil
  • Basil
  • Fresh or minced garlic (either works)
  • 1 onion
  • 2 cans stewed tomatoes
  • 2 boxes of pasta of choice

Method

Tomato Basil Sauce

*Note: At the time you begin making the sauce, you should have a pot on the other burner on "Medium" to boil the water for the noodles.

Switch burner to "simmer" or "low".

Pour just enough olive oil into pot so the bottom is covered in a thin layer. Note: Too much olive oil will make it greasy and too thick on the noodles.

Dice 1 onion and put into pot.

Simmer until onion is clear. Add a pinch of basil and a teaspoon of garlic. If you have fresh garlic, add one clove (or whatever you can handle). Simmer for another 2 minutes.

Add the cans of stewed tomatoes. Stir until all is mixed. Don't smash the tomatoes--this isn't a paste or gooey sauce, so you'll want the texture of the stewed tomatoes intact. Leave on simmer and cover with lid.

***

Add two boxes of pasta of choice to boiling water. In my experience and opinion, penne pasta works best, but any pasta you fancy will do.

Make sure the water is salted--very important, unless you want your noodles to taste like shit.

Stir every so often so the noodles don't stick to each other.

Cooking time of noodles is up to how you fancy them. When they're ready, drain the pot of noodles completely.

Add tomato basil sauce you had on simmer to the pot of pasta. Stir in thoroughly until completely through.

Dish up and enjoy!

Remember: If you want to make a bigger serving size, just double the amount of suggested ingredients. For smaller sizes, just use half the suggested amount.

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