Pasta with tomato sauce is a classic Italian dish that is simple to prepare, yet full of flavour. The tomato sauce, which is the heart of this dish, is made from fresh or tinned tomatoes that are stewed with onions, garlic and aromatic herbs such as oregano and basil. This aromatic sauce combines perfectly with the pasta to create a dish that is not only tasty, but also nutritious and satisfying.
The basis of this recipe is the tomatoes, which, by stewing with onions and garlic, release their natural sweetness and deep flavour. The addition of dried herbs such as oregano and basil enriches the sauce with an herbal aroma, typical of Mediterranean cuisine. The whole dish, seasoned with salt and pepper and drizzled with olive oil, creates a harmonious composition of flavours. The pasta, cooked al dente, blends perfectly with the sauce, while the fresh basil and grated Parmesan add to the refinement of the dish.
Pasta with tomato sauce is a dish that can be prepared for a quick lunch or dinner, or served for an elegant party. It is a recipe that can be freely modified by adding your favourite ingredients such as olives, capers or mushrooms to give it a unique touch. Thanks to its simplicity and richness of flavours, pasta with tomato sauce is a dish that will always please every palate.
INGREDIENTS
- 400g of pasta (e.g. spaghetti, penne)
- 800g canned tomatoes (or 6 fresh tomatoes)
- 1 onion
- 2 cloves of garlic
- 2 tbsp olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
- Grated parmesan cheese to serve (optional)
INSTRUCTIONS
Sauce preparation:
- In a large frying pan, heat the olive oil. Add the chopped onion and garlic, fry for 3-4 minutes until softened.
- Add the tomatoes (if using fresh, scald, peel and dice). Season with oregano, basil, salt and pepper. Cook over low heat for 20-30 minutes, stirring occasionally.
Cooking pasta:
- Meanwhile, cook the pasta according to the instructions on the packet. Drain, reserving half a cup of the pasta cooking water.
Combining ingredients:
- Add the cooked pasta to the sauce, stir. If the sauce is too thick, add some of the saved pasta water.
Serving:
- Ladle the pasta onto plates, garnish with fresh basil and, if you like, sprinkle with grated Parmesan cheese. Serve immediately.
NOTES
- Tomatoes: Use fresh, ripe tomatoes in season to make the sauce even more flavoursome.
- Extras: You can add a little sugar to the sauce to balance the acidity of the tomatoes.
- Sauce: The prepared sauce can be stored in the fridge for a few days or frozen for later.
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