Pasta al Pomodoro (Tomato Basil Pasta)

🕒 Prep Time: 10 minutes

🍳 Cook Time: 20 minutes

🍽️ Serves: 2–3

🧾 Ingredients:

• 200g spaghetti or penne

• 2 tablespoons olive oil

• 3–4 cloves garlic, finely chopped

• 4–5 ripe tomatoes, chopped
  
  (or 1 can of peeled whole tomatoes, crushed)

• Salt, to taste

• Freshly ground black pepper, to taste

• A handful of fresh basil leaves, torn

• Optional: Grated Parmesan cheese, for serving

 Instructions:

• Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve a small amount of pasta water and drain.

• In a skillet, heat olive oil over medium heat. Add garlic and sauté until just golden and fragrant (about 1 minute).

• Add the chopped tomatoes (or canned crushed tomatoes). Stir and cook for 10–15 minutes until the sauce thickens and the tomatoes break down.

• Season with salt and pepper. Stir in most of the fresh basil, saving some for garnish.

• Add the cooked pasta to the sauce and toss to coat. Add a splash of pasta water if needed to loosen the sauce.

• Serve hot, topped with the remaining basil leaves and optional Parmesan cheese.

 Tips:

• Use fresh, ripe tomatoes for the best flavor, or choose high-quality canned San Marzano tomatoes.

• For a smoother sauce, blend the tomato mixture before adding pasta.

• Add a pinch of sugar if your tomatoes are too acidic.