Easy and delicious tomato and fresh basil pasta sauce for authentic Italian taste

An easy and delicious tomato and fresh basil pasta sauce perfect for all you pasta needs. Step by step recipe with photos.

Pasta con pomodoro e basilico, aka pasta with tomato sauce and fresh basil, is a staple in Italian household and a quick and easy recipe to bring a burst of mediterranean flavor to your table.

It’s a dish that requires no cooking experience, juts fresh ingredients and a little trick to make the most of them.

I am here to share that trick!

I am Italian and make pasta with tomato and fresh basil often as my kids love it – and so go my guests: while simple, if well made this is a lovely dish that works well also for informal gatherings, lunch with friends and summer meals.

What types of pasta does this fresh basil and tomato sauce work with?

Tomato and fresh basil sauce works will all typed of pasta shapes.

I find it excellent with both long pasta like spaghetti or short one like penne or rigatoni and it pairs beautifully with stuffed pasta like ricotta and spinach ravioli, my favourite combination for a dinner with friends (so easy to cook and so impressive!)

This is how you make it.

Good to know: for a quick meal, I use tomato pasta from the shop, like we do in Italy. Not many of us have the time nor the inclination to make passata from scratch, although of course you can! Let me know if you wish to have a recipe for that too and I’ll publish it next!

Ingredients

• 1 tbsp extra virgin olive oil
• 1 clove garlic, peeled and lightly crushed (optional, I actually prefer it without)
• 500 ml (about 2 cups) tomato passata – make sure you get one that is just made with tomatoes, no additional flavorings or herbs
• A handful of fresh basil leaves (about 10–15 leaves). Pick them with your hands, do not use scissors to cut them
• Salt, to taste
• Black pepper (optional)
• Pinch of sugar (optional, to balance acidity)
• Pasta of your choice (spaghetti, penne, etc.)

Instructions

1. Heat the Oil:
   In a saucepan over medium heat, warm the olive oil. If using the garlic, add it now sauté for 1–2 minutes until fragrant (do not brown).

1. Add the Passata:
   Pour in the tomato passata. Stir well and bring to a gentle simmer.
2. Season:
   Add salt to taste. Shouldn’t need any sugar but if it is too acidic, add a tiny pinch of sugar.
3. Simmer:
   Let the sauce simmer uncovered for about 15 -20 minutes, stirring occasionally, until it thickens slightly.
4. THE TRICK THAT WILL MAKE ALL THE DIFFERENCE: Take off the heat and only now add the basil.

5. Let it rest
Let the fresh basil leaves infuse for a few minutes in the hot sauce and mix occasionally. Basil doesn’t like hot temperatures and becomes rather bitter: by adding it at the end and off the heat you maximise its flavour with will gently infuse the tomato sauce giving just the right amount of taste.

And you’re done!

Cook your pasta al dente,drain, then mix with the sauce directly in the pan for best flavor coating and sprinkle with parmesan cheese (if using). Then garnish with additional fresh leaves for presentation and serve straight away.

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