Pasta con Pomodoro e Basilico is the epitome of comfort food with its fresh flavors and simplicity – perfect for any night.

1

Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente, typically about 8 to 10 minutes.

2

While pasta is cooking, prepare the sauce. In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 to 2 minutes. Be careful not to let it brown.

3

Dice the tomatoes and add them to the pan with the garlic. Cook for about 10 minutes until they soften and start to break down, stirring occasionally.

4

Season the tomato sauce with salt and black pepper to taste. If desired, add a splash of water to reach your preferred sauce consistency.

5

When the spaghetti is cooked, reserve a cup of pasta water and drain the rest. Add the drained spaghetti to the pan with the tomato sauce, tossing to coat evenly. If the sauce is too thick, add a little pasta water as needed.

6

Finely chop the basil leaves and stir into the pasta just before serving for a fresh flavor boost.

7

Plate the Pasta con Pomodoro e Basilico, garnish with extra basil leaves, and enjoy your homemade Italian dish!

2

• Add a pinch of red pepper flakes for a spicy kick.
• Incorporate sautéed vegetables such as zucchini or bell peppers for extra nutrients.
• Top with grated Parmesan cheese for added richness.

• Use ripe, in-season tomatoes for the best flavor.
• Don’t overcook the pasta; al dente is key for texture.
• Reserve pasta water to adjust sauce consistency as needed.

• fat: 12 grams
• carbs: 70 grams
• fiber: 5 grams
• protein: 14 grams
• calories: 400

This dish is rich in vitamins from the tomatoes and basil, providing antioxidants while being a comforting yet light meal option.

• The ultimate classic: spaghetti pomodoro e basilico — (tomato-basil ...
• How to make SPAGHETTI AL POMODORO Like an Italian
• Pasta Pomodoro e Basilico (Tomato & Basil Pasta)