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Pasta with Tomato Sauce and Basil

Pikantne Main Dishes European cuisine 25 min Easy 20 wyświetleń ~14.01 PLN - (0)
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Description

A simple, homemade pasta dish served with an aromatic tomato sauce and fresh basil. This classic Italian combination in a Polish version features juicy tomatoes stewed with onions and garlic, seasoned with salt and pepper, and a touch of sugar to balance the acidity. The dish is light and spring-like thanks to the fresh basil; it can be served as a main course for a quick family lunch or dinner. In an enhanced version, topped with grated yellow cheese. Visually: the intense red sauce, green basil leaves, and golden pasta create an appetizing contrast.

Ingredients Used

Ingredients (10)

Servings:
4
  • Pasta 320 g
  • Tomato 6.7 szt. (~800 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Basil 30 g
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sugar 5 g
  • Cheese 80 g
💰 Szacowany koszt dania: ~14.01 PLN (3.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pasta

1

Prepare a large pot of water: fill it to 3/4 full (about 3-4 liters). Place it over high heat and bring to a boil. When the water is boiling, add 10 g of salt (about 1 teaspoon) — the water should be distinctly salty; this is the only time to season the pasta itself. Add the pasta and cook according to the package time minus 1-2 minutes (al dente). Stir immediately after adding to prevent the pasta from sticking.

Ingredients: Pasta, Salt
Use a large pot (at least 3 l) and a wooden spoon for stirring. If you don't have a measuring cup, watch the pasta: al dente is the moment when the centers are firm when bitten, not overcooked.
4

When the pasta is almost ready (al dente), drain it, reserving about 150 ml of the cooking water. Do not rinse with cold water. Place the pasta in a large bowl or directly into the pan with the sauce (if the pan is large enough).

Ingredients: Pasta
Use a metal strainer for draining. The reserved starchy water will help combine the sauce with the pasta and achieve a creamy consistency.

Sauce

2

Peel the onion and chop it finely: cut it in half, lay it flat, and slice it into thin half-moons, then dice it. Peel the garlic and crush it with the flat side of a knife, then chop it finely. Heat a 26-28 cm skillet over medium heat. Pour in 30 g of rapeseed oil (2 tablespoons). When the oil starts to shimmer slightly (after about 30 seconds), add the onion and sauté for 4-6 minutes until it becomes translucent and soft, stirring every 30-40 seconds. Do not allow it to brown.

Ingredients: Onion, Garlic, Rapeseed oil
Use a wide non-stick skillet. A wooden spatula is best for stirring. The onion should be soft and translucent, not burnt.
3

Add the chopped garlic to the pan and sauté for 20-30 seconds – it should release its aroma but not brown. Pour in 800 g of tomatoes. If you are using whole canned tomatoes, crush them with a wooden spoon. Allow the sauce to come to a boil, then reduce the heat to low and simmer for 8-10 minutes, stirring every 1-2 minutes. If the sauce seems too acidic, add 5 g of sugar and mix. Taste and season with salt and pepper to your liking.

Ingredients: Garlic, Sugar, Salt, Black pepper
When the sauce is cooking, watch the consistency: it should thicken and lose the raw tomato taste. If it is too thick, add 1-2 tablespoons of pasta cooking water.

Assembly

5

Add the pasta to the pan with the sauce over low heat, pour in 2-3 tablespoons of the reserved cooking water, and stir vigorously for 1-2 minutes to coat the pasta with the sauce. If the sauce needs thinning, add water by the tablespoon until you reach the desired consistency. Taste and season with salt and pepper if needed.

Ingredients: Pasta, Salt, Black pepper
Use kitchen tongs or two spoons to mix. The pasta is ready when the sauce evenly coats the strands/wedges and there is no dry floury layer.

Finishing

6

Tear the basil leaves from the stems and add them to the pasta in smaller pieces just before serving. Mix well for 10-15 seconds. If you are using cheese, grate it and sprinkle it directly onto the portions on the plate.

Ingredients: Basil, Cheese
Use a sharp cheese grater and scissors to tear the basil. Basil added too early will lose its aroma - always add it at the end.

Serving

7

Place a portion of pasta on heated plates, garnish with an extra basil leaf and freshly ground pepper. Serve immediately to ensure the pasta doesn't cool down and retains its firmness.

Ingredients: Basil, Black pepper, Cheese
For serving, use deep dinner plates or a shallow pasta plate. The dish tastes best right after preparation.

Fun Fact

💡

The simple combination of tomatoes and basil has become popular throughout Europe due to the ease of ingredients and the intensity of flavor; in Poland, tomato sauce with pasta is gladly embraced as a quick, family classic.

Best for

szybki obiad rodzinny kolacja w tygodniu lekki obiad wiosenny

Tips

🍽️ Serving

Serve with a crunchy salad of young vegetables or with blanched asparagus in season. A light, unobtrusive rhubarb compote or lemon water pairs well with the drink.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat: briefly sauté in a pan with 1-2 tablespoons of pasta cooking water or heat in the microwave in short intervals, stirring to avoid drying out.

📸 Ugotowane przez społeczność

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