- Nicola
My Simple Tomato Basil Pasta
Updated: Apr 14, 2020
This is a simple and classic tomato spaghetti. I think that there is nothing better than having fresh made rolled pasta or extruded pasta. But, what makes fresh made pasta even better, is the delicious sweet taste of fresh tomatoes with fresh pasta. Of course, you can use canned tomatoes, but if possible, you got to use fresh tomatoes. This recipe is simple to make, and barely takes any time to prepare.
It will be one of the simplest sauces you will make. Packed with amazing flavours. This recipe is flexible and can easily be changed to make it your own.
My Simple Tomato Basil Pasta
Serves 2
Ingredients:
2 servings of pasta, about 200 grams fresh rolled pasta (recipe found here) or extruded pasta (recipe found here) extra virgin olive oil 2 cloves garlic, peeled and finely sliced 1 thai red chili pepper, diced 2 anchovies 1 lb fresh grape tomatoes or cherry tomatoes, halved 1 bunch fresh basil, leaves picked and torn sea salt freshly ground black pepper parmigiano reggiano (optional)
Directions:
Bring a pot of water to boil. Meanwhile, prepare the ingredients.
In a fry pan or sauce pan, add about 1 tablespoon extra virgin olive oil. Heat the oil on medium-high heat.
Straight away, add the garlic and chili. Sweat the garlic and chili, the garlic and chili will start to glisten and look wet as if they were sweating after a run (garlic should not brown). This will take about a minute.
Next add the anchovies. Stir and fry until the anchovies break up, this will take another minute.
Add the tomatoes, some torn basil, and then season with salt and pepper.
By now the water should be boiling, add the fresh pasta. Depending on the thickness and cut of the pasta, it should cook quite quickly. I chose to use angel hair pasta and this took about a minute.
Add about a 1/4 cup of stock or pasta water to the tomatoes. Season the sauce to taste with salt and pepper.
Once the pasta is almost cooked, drain and then stir the pasta into the sauce. The pasta should finish cooking in the sauce.
Plate the pasta on warm pasta plates, sprinkle with torn basil leaves, a quick drizzle of extra virgin olive oil, and parmigiano reggiano.
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