Pasta with Tomato Sauce and Basil

Short pasta in a fresh tomato sauce with garlic and basil. A simple yet flavorful side dish that pairs perfectly with breaded cutlets, chicken, or on its own with Parmesan cheese.

Ingredients

• 200 grams short pasta (penne or rigatoni)
• 4 pieces ripe tomatoes
• 4 cloves garlic
• 1 piece onion
• fresh basil, al gusto
• 1 tablespoons olive oil
• 1 to taste salt, pepper, and sugar
• Parmesan cheese (optional), al gusto

Directions

1. Cook the pasta in plenty of salted water until al dente. Drain, reserving one cup of the cooking water to adjust the sauce at the end.
2. Blend the tomatoes with the onion until a smooth and uniform mixture is obtained.
3. Sauté the sliced garlic in olive oil over medium heat. The goal is for the oil to become fragrant without burning the garlic.
4. Add the tomato purée to the skillet. Reduce over medium heat for approximately 15 minutes, or until the sauce loses its raw flavor and thickens.
5. Season with salt, black pepper, and a pinch of sugar to balance the natural acidity of the tomatoes.
6. Combine the pasta with the sauce. If the mixture seems too dry, gradually add the reserved cooking water to achieve a perfect emulsion.
7. Add fresh basil leaves, toss quickly, and remove from heat to preserve the aroma.
8. Serve and accompany with freshly grated Parmesan cheese.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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