Pasta with Tomato Sauce

Name: Pasta with Tomato Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: quick
Ingredients: 400 g pasta (spaghetti or penne); 800 g canned peeled tomatoes; 3 gousses garlic; 3 cuillères à soupe olive oil; 1 pincée salt; 1 pincée pepper; 1 cuillère à café sugar; 8 feuilles fresh basil; 50 g grated parmesan

An essential classic of Italian cuisine with a French simplification. Al dente pasta generously coated with a fragrant tomato sauce infused with garlic and herbs, ready in less than 20 minutes.

⏱️20 min

📊Easy

👥4 servings

🍽️Main

quickbudget-friendlyvegetarianfamily

Ingredients

400 gpasta (spaghetti or penne)
800 gcanned peeled tomatoes
3 goussesgarlic
3 cuillères à soupeolive oil
1 pincéesalt
1 pincéepepper
1 cuillère à cafésugar
8 feuillesfresh basil
50 ggrated parmesan

Instructions

1PREPARE THE COOKING WATER: Fill a large pot with cold water, allowing approximately 1 liter per 100g of pasta. Bring to a vigorous boil over high heat. The water should bubble rapidly with bubbles rising quickly to the surface. Salt generously once boiling is reached — the water should taste like sea water to properly season the pasta.
2PREPARE THE SAUCE: While the water heats, peel the garlic and chop it finely. Pour olive oil into a medium pot over medium heat. Add the chopped garlic and let it cook for 1 to 2 minutes until it becomes slightly golden and fragrant. Warning: do not let the garlic burn or it will become bitter.
3COOK THE TOMATO SAUCE: Pour the canned peeled tomatoes with their juice into the pot. Add a pinch of sugar (removes acidity), salt, and pepper. Bring to a gentle simmer, then reduce the heat to low. Let it simmer for 10 to 12 minutes, stirring occasionally with a wooden spoon. The sauce should thicken slightly and develop a deep red color. It should be fluid but not watery.
4COOK THE PASTA: Pour the pasta into the boiling water, separating it quickly with a fork so the pieces don't stick together. Follow the cooking time indicated on the package minus 1 minute to achieve al dente pasta — it should be tender but still slightly firm to the bite. Taste 30 seconds before the indicated time ends.
5FINISH THE SAUCE: Tear the fresh basil finely by hand (do not use a knife to prevent oxidation). Add it to the sauce just before serving and mix gently. Taste and adjust the seasoning with salt and pepper if necessary.
6PLATE AND SERVE: Drain the pasta in a colander without rinsing it — the starch helps it cling to the sauce. Pour the pasta into warm shallow bowls, generously coat with tomato sauce, sprinkle with fresh grated parmesan and a drizzle of olive oil. Serve immediately while still hot.