You can’t go wrong with a fan favourite, and this warm, hearty tomato and basil pasta celebrates the fresh, vibrant flavours of spring! This is the perfect balance of juicy tomatoes, fragrant basil, and rich olive oil—simple, comforting, and full of springtime goodness.
Ingredients:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 6 large ripe tomatoes, chopped (or 1 can of crushed tomatoes if fresh aren’t available)
- 1 tsp dried oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt & black pepper to taste
- 1 cup fresh basil leaves, roughly chopped
- 12 oz pasta (spaghetti, penne, or your favourite kind)
- Fresh parmesan cheese, grated (for serving)
- Extra fresh basil (for garnish)
Method:
- Cook the pasta – Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Once cooked, reserve 1 cup of pasta water and drain the rest. Set aside.
- Make the tomato sauce – While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
- Add the tomatoes – Stir in the chopped fresh tomatoes (or canned crushed tomatoes). Let it simmer on low heat for 10-15 minutes, stirring occasionally. Season with oregano, sugar (optional), salt, and pepper. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up.
- Combine – Once the sauce has thickened and the flavours have melded together, stir in the chopped fresh basil leaves. Add the cooked pasta to the skillet and toss everything together, making sure the pasta is well-coated in the sauce. If needed, add a little more pasta water to achieve the desired consistency.
- Serve – Plate the pasta and top with freshly grated parmesan cheese and extra basil for a burst of fresh flavour.
