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Close-up shot showcasing a delicious plate of Tomato Garlic Pasta, highlighting the vibrant red sauce and fresh garlic.
Lady Maria

Easy Tomato Garlic Pasta

This simple tomato garlic pasta recipe highlights the importance of blooming the garlic in olive oil to unlock its full flavor potential. With fresh ingredients and a few simple steps, you can create a comforting and elegant dish that's both satisfying and flavorful.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta spaghetti, linguine, or your favorite shape
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes optional
  • 28 ounces canned whole peeled tomatoes, San Marzano preferred
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup fresh basil, chopped
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 cup pasta water, reserved

Equipment

  • Large Pot
  • large skillet
  • Colander
  • wooden spoon or spatula
  • knife
  • Cutting board
  • grater

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes (if using) and cook, stirring frequently, until the garlic is fragrant and lightly golden, about 3-5 minutes. Be careful not to burn the garlic!
  3. Add the canned tomatoes to the skillet and crush them with your hands or a wooden spoon. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 15-20 minutes, or until it has thickened slightly.
  4. Add the cooked pasta to the skillet with the tomato sauce. Toss to coat. Add a little pasta water at a time, if needed, to create a creamy, emulsified sauce that clings to the pasta.
  5. Stir in the fresh basil. Serve immediately, garnished with freshly grated Parmesan cheese.

Notes

Burning the garlic will ruin the dish, so keep the heat low and stir frequently. Don't forget to reserve pasta water; it's crucial for creating a creamy, emulsified sauce. For a deeper flavor, deglaze the pan with a splash of dry white wine after blooming the garlic. Add a tablespoon of brown butter for a nutty, rich flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.