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This rustic tomato pasta with fresh basil and garlic is simple enough to make anytime but elegant enough for any special occasion.
Our rustic tomato pasta with fresh basil and garlic has been gracing our kitchen for some years. It’s easy to prepare and is visually appealing. Plus, it is made with what I like to call the “Italian trinity” of basil, garlic, and tomatoes.
How can you go wrong with garlic pasta, right? If I remember correctly, I made this dish for Kim a little over a decade ago, and now she makes it for us from time to time as well.
I can’t remember all the details of why I decided to cook this pasta, probably because we were burned out on the jarred stuff.
What I like about this sauce is that it isn’t pureed and retains its integrity. Even though the tomatoes are cooked down, you can still feel the textures in every bite.
The sauce seems to “stick” to the noodles just as well as its blended cousin. Fresh basil and garlic work better than the dried versions on this occasion because the pasta dish doesn’t cook for very long.
So you end up with explosions of flavor that balance well with background sweetness of the grape tomatoes.
Tossing the noodles in the same pan with the cooked sauce helps to coat them evenly. Unlike the pureed sauces, this one is hearty, and it will not easily mix in a serving bowl.
You have to get your wrist into it and flip the pan slightly. Although, you can use tongs to combine everything if you are not comfortable flipping hot food into the air and catching it again.
With that being said, I recommend learning the technique, and it’s a lot of fun; especially if you “spill” a little wine onto the burner.
Of course, rustic tomato pasta with fresh basil and garlic is a meal best served fresh and hot. If only I could successfully make fresh pasta noodles, then I would be in heaven.
I like to think of this tomato sauce as marinara deconstructed and it’s my favorite Italian inspired meal.
When eaten with breadsticks and a glass of white wine, it will take you to a different place. I can only hope you decide to give a try and see for yourself.
In closing, I wish you a long life, love everlasting, and a full tummy!
Instructions:
Start by preparing your spaghetti noodles or any pasta noodle you desire. However, I recommend spaghetti because this sauce seems to coat long noodles better than short noodles.
Next, heat the olive oil in a saucepan over medium-low heat. After the oil is warm, add the tomatoes, salt, and pepper. Let these ingredients cook for 8 to 10 minutes, stirring occasionally.
Then, add your basil and garlic while letting the pan sauce continue to cook for an additional 2 to 3 minutes. Please keep an eye on the garlic as it can become very bitter if overcooked.
Lastly, add the chicken or vegetable broth and increase the heat to medium on your stove top. Let this mixture cook down and simmer for approximately 3 to 5 more minutes.
It should only take around 25 minutes in total for everything to cook. With the pasta noodles cooked and drained, add them to the pan with the sauce and toss them gently.
The tossing action will ensure the sauce coats every noodle with goodness! All that is left to do is serve the rustic tomato pasta with fresh basil and garlic and devour. You can top it with Parmesan cheese if you so desire.
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Rustic Tomato Pasta with Fresh Basil and Garlic
This rustic tomato pasta with fresh basil and garlic is simple enough to make anytime but elegant enough for any special occasion.
Ingredients
- 8 Ounces Pasta Noodles, Gluten-free (optional)
- 3 Tablespoons Olive Oil
- 10 Ounces Grape or Cherry Tomatoes
- 4 to 5 Cloves Fresh Garlic, Depending upon size
- 3 to 4 Tablespoons Fresh Basil, After chopping
- 1/4 Cup Chicken Broth, Vegetable Broth (optional)
- 1/4 Teaspoon Salt, Add more to taste
- 1/4 Teaspoon Ground Black Pepper, Add more to taste
Instructions
- Start by cooking your pasta. Ensure to salt the water liberally and while the pasta cooks you can make the sauce.
- In a medium saucepan, heat the olive oil over medium-low heat.
- Once the oil is warm, add the tomatoes, salt, and pepper and let them cook for 8 to 10 minutes.
- Then add the garlic and basil and let the pan sauce cook for another 2 to 3 minutes.
- Afterward, pour in the chicken broth and increase the heat to medium and allow the mixture to simmer for approximately 3 to 5 minutes to reduce the liquid.
- Lastly, drain the pasta noodles and add them to the pan sauce. Toss the noodles in the sauce to coat them evenly.
- Serve immediately.
Notes
You can substitute vegetable broth or stock for the chicken broth making the sauce vegetarian. Similarly, you can also use gluten-free noodles and both to make the dish gluten-free and vegan. Serves four 2 ounce pasta servings. Can be topped with Parmesan cheese. It can also be stored in your fridge for up to three days in a sealed container.
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Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 317Unsaturated Fat: 0g
Rosalyn says
This looks way too good! I’m pinning this, and I’ll be sure to use veggie broth to make it a vegan version. Thanks for sharing :))
John says
Thank you, Rosalyn! The chicken broth is my influence, I am quite the meat eater lol! However, it’s nice this recipe can still be vegan and vegetarian. We hope you love it when you make it 🙂
Kristen says
pasta is probably my favorite food ever! I love making my own sauce, if makes the whole meal taste better in my opinoin. I love this recipe! Cant wait to try
John says
Thank you, Kristen! We love pasta as well and I agree, making your own sauce is great. It definitely helps control the sugar. 🙂
Kim says
This looks delish! I will have to try it out. Your pictures are amazing, too!