Simple Homemade Tomato and Basil Pasta Sauce Recipe
A simple and flavorful homemade tomato and basil sauce made with olive oil, garlic, canned San Marzano tomatoes, fresh basil, and butter, perfect for pairing with your favorite dried pasta for an authentic Italian meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Sauce
- 4 tablespoons olive oil
- 4 garlic cloves, finely sliced
- 2 x 400 gram tins whole tomatoes (San Marzano if possible)
- ½ cup fresh basil leaves
- ½-1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 teaspoons sugar (optional)
- 40 grams butter (3 tablespoons)
Pasta
- 400 grams dried pasta
Instructions
- Prepare the garlic and basil: Finely slice 4 garlic cloves and roughly chop or tear ½ cup fresh basil leaves. Set aside for flavoring the sauce.
- Sauté the garlic: Heat 4 tablespoons olive oil in a skillet over medium heat. Add the sliced garlic and cook gently until fragrant and lightly golden, about 1-2 minutes. Avoid burning the garlic to maintain its flavor.
- Add the tomatoes: Pour in the 2 tins (800 grams total) of whole tomatoes, crushing them gently with the back of a spoon to break them down. Stir to combine with the garlic and oil.
- Season the sauce: Add ½ to 1 teaspoon salt, 1 teaspoon black pepper, and optionally 1.5 teaspoons sugar to balance acidity. Stir well to mix all seasonings.
- Simmer the sauce: Allow the sauce to simmer gently over low to medium heat for about 20-25 minutes, stirring occasionally until it thickens and the flavors meld.
- Add butter and basil: Stir in 40 grams (3 tablespoons) butter until melted and incorporated, then add the fresh basil leaves. Let the sauce cook for another 2-3 minutes to infuse the basil flavor.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook 400 grams dried pasta according to package instructions until al dente. Drain the pasta, reserving some pasta water if needed.
- Toss pasta with sauce: Combine the cooked pasta with the tomato and basil sauce in the skillet or a serving bowl. Toss well to coat. Add a splash of reserved pasta water if the sauce needs loosening.
- Serve: Serve the pasta hot with optional freshly grated Parmesan or extra basil if desired.
Notes
- Sliced garlic should be gently cooked to avoid bitterness and achieve a sweet aroma.
- Using San Marzano canned tomatoes enhances the sauce’s flavor and authenticity.
- The sugar is optional; it balances the acidity of the tomatoes but can be omitted if preferred.
- Reserve some pasta water to adjust sauce consistency if needed when mixing.
- This sauce pairs excellently with any dried pasta like spaghetti, penne, or fusilli.
