Quick pasta with tomato sauce

Name: Quick pasta with tomato sauce
Prep time: 26 min
Cook time: 10 min
Total time: 36 min
Yield: 3
Cuisine: Italian
Ingredients: 400 grams Pasta (spaghetti or penne); 4 ripe tomatoes; 4 cloves garlic; 4 tablespoons olive oil; 1 teaspoon Dried oregano or basil; 2 tablespoons Fresh basil and grated cheese; 1 teaspoon Salt, pepper, and a pinch of sugar

Pasta with a tomato, garlic and basil sauce made in the time the pasta boils — the honest fifteen-minute dinner.

Vegetarian

Cooking time: 36 min
Hands-on time: 26 min
Free time: 10 min
Difficulty: Easy
Cuisine: Italian
Calories: 720
Contains: Gluten, Dairy

For days when "there's no time or energy": a sauce cooked in one pan while the pasta boils alongside, and they finally meet with a ladleful of the cooking water, creating a silken union. A dinner that saved countless nights.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Time managementPrepare the chopping and spices first, and start with the ingredient that takes the longest to cook so that all the ingredients are cooked together.

Ingredients

3people

Amounts follow the number of people

To prepare a quick pasta with tomato sauce

400 grams Pasta (spaghetti or penne) — Measured and prepared before starting
4 ripe tomatoes — Grated — or a can of peeled tomatoes
4 cloves garlic — sliced
4 tablespoons olive oil — extra-virgin
1 teaspoon Dried oregano or basil — Crumbled and kept dry
2 tablespoons Fresh basil and grated cheese — For serving — optional
1 teaspoon Salt, pepper, and a pinch of sugar — to taste

When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.

Equipment

Large pot for boiling — Plenty of salted water, and keep a cup of it before draining.
Wide frying pan — The pasta moves into it and is tossed for a minute with the cooking water.

Method

Boil the pasta in plenty of salted water for the packet time minus one minute, and keep a cup of the cooking water.
10 minYou can walk away
You’ll know it’s ready when
Cooked but still firm (al dente).
Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.
Meanwhile, brown the garlic slices in olive oil over medium heat.
8 min
You’ll know it’s ready when
Pale gold and fragrant — take it off the heat before it browns and turns bitter.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Add the tomatoes, oregano, salt and a pinch of sugar, and let the sauce thicken.
8 min
You’ll know it’s ready when
It has thickened and oil has begun to show at the edges.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Transfer the pasta to the sauce along with half a cup of the cooking water and stir over the heat for one minute.
5 min
You’ll know it’s ready when
The sauce coats every strand and makes it shine.
Tip: The starchy boiling water is what binds the sauce to the pasta.
Serve it immediately with fresh basil and grated cheese.
5 min
You’ll know it’s ready when
The dish is neat and ready to serve straight away.
Tip: Add the finishing touches at the time of serving to preserve the color and texture.