Pasta
Quick Recipe Card
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Resting Time
2 minutes
Servings
4
Recipe Yield
4 plates
Portion Size
~350 g (12 oz) per serving
Calories
~420 kcal per serving
Difficulty
Easy
Best Occasion
Daily meals
Seasonality
All seasons
What This Recipe Is
A foundational Italian-style pasta recipe using a tomato-based sauce, designed to deliver consistent texture, balanced flavor, and reliable cooking results for everyday meals.
Ingredients
- 400 g (14 oz) dried pasta
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced
- 500 g (2 cups) crushed tomatoes
- 1 tsp (5 g) salt (plus for pasta water)
- ½ tsp (2 g) black pepper
- 30 g (¼ cup) grated Parmesan cheese
- 10 g (¼ cup) fresh basil leaves (optional)
- 1 L (4 cups) water per 100 g pasta (for boiling)
Equipment
- Large pot
- Frying pan
- Strainer
- Wooden spoon
- Knife and cutting board
Instructions
Step 1:
Bring salted water to a rolling boil and cook pasta according to package instructions until al dente.
Step 2:
Reserve 120 ml (½ cup) pasta water, then drain pasta.
Step 3:
Heat olive oil in a pan over low heat and sauté garlic until fragrant (not browned).
Step 5:
Add cooked pasta to the sauce and toss.
Step 6:
Add reserved pasta water gradually to create a smooth sauce.
Step 7:
Remove from heat, mix in Parmesan cheese, and garnish with basil.
Step 8:
Rest for 2 minutes before serving.
Visual Cooking Cues
- Garlic should be pale golden, not brown
- Sauce thickens and coats spoon
- Pasta surface appears glossy when emulsified
Chef Tips
- Always salt pasta water generously
- Use pasta water to fix dry sauce
- Add cheese off heat to avoid clumping
Common Mistakes
- Burning garlic
- Overcooking pasta
- Skipping pasta water
Troubleshooting
- Dry pasta: Add more pasta water
- Bland flavor: Adjust salt and cheese
- Too acidic: Simmer longer or add a pinch of sugar
Ingredient Pairings
Substitutions
- Olive oil → Butter
- Parmesan → Grana Padano
- Fresh tomatoes → Canned
Recipe Family Variations
- Add chili flakes for heat
- Add vegetables like zucchini or mushrooms
Serving Suggestions
Dietary Classification
- Vegetarian
- Can be vegan without cheese
Nutrition Information
- Calories: ~420 kcal
- Protein: ~12 g
- Fat: ~12 g
- Carbohydrates: ~65 g
- Fiber: ~4 g
- Sodium: ~500 mg
Storage / Reheating
Storage
- Refrigerate up to 3 days in airtight container
Reheating
- Reheat with a splash of water on low heat
FAQ
Can I use fresh pasta?
Yes, reduce cooking time
Why is my pasta sticky?
Not enough water or stirring
Can I skip cheese?
Yes, for vegan version
Why This Recipe Works
- Proper pasta boiling ensures structure and prevents mushiness
- Garlic infused in oil creates a flavor base without burning
- Tomato sauce reduces to concentrate flavor
- Pasta water emulsifies sauce for a glossy finish
Recipe Identity
Dish Classification
- Dish type: Main dish
- Course: Lunch / Dinner
- Meal type: Everyday meal
- Traditional or modern dish: Traditional
- Street food or home cooking: Home cooking
- Festival or everyday food: Everyday food
Recipe History
Pasta is a cornerstone of Italian cuisine, with tomato-based sauces becoming widespread after tomatoes were introduced to Europe. This style reflects a simple southern Italian home cooking tradition focused on few ingredients and technique.
Cultural Notes
- Simplicity is key in Italian pasta
- Quality ingredients define the dish
Advanced Cooking Knowledge Open detailed cooking science and reference notes
Flavor, Texture, and Aroma Profile
- Flavor: Savory, slightly sweet, lightly acidic
- Texture: Tender pasta with silky sauce
- Aroma: Garlic-forward with tomato richness and olive oil notes
Flavor Balance
- Balanced interplay of acidity (tomato), fat (olive oil), and umami (cheese)
Flavor Components
- Sweet: Tomatoes
- Salt: Salt, Parmesan
- Acid: Tomatoes
- Bitter: Light from olive oil
- Umami: Parmesan, cooked tomato
- Aromatic elements: Garlic, olive oil
Ingredient Notes
- Use high-quality olive oil for better aroma
- Choose durum wheat pasta for structure
- Fresh garlic is essential for depth
Ingredient Science
- Pasta releases starch that thickens sauce
- Tomato acidity balances fat
- Cheese adds glutamates for umami
Ingredient Roles
- Pasta: Structure and bulk
- Olive oil: Fat and flavor carrier
- Garlic: Aromatic base
- Tomatoes: Body and acidity
- Parmesan: Umami enhancer
Ingredient Classification
- Grains: Pasta
- Vegetables: Tomato, garlic
- Fat: Olive oil
- Dairy: Parmesan
Preparation Techniques
- Mince garlic finely
- Measure ingredients accurately
- Pre-boil water with salt
Cooking Techniques
- Boiling pasta until al dente
- Sautéing garlic gently
- Simmering sauce for reduction
Heat Management
- Low heat stages: Garlic sauté to avoid burning
- Medium heat stages: Sauce simmer
- High heat stages: Pasta boiling
- Temperature cues: Rolling boil for pasta, gentle bubbling for sauce
Texture Development
- Cook pasta until firm yet tender
- Emulsify sauce using pasta water
Cooking Time Control
- Avoid overcooking pasta beyond 8–10 minutes
- Simmer sauce for at least 10 minutes for depth
Flavor Pairing Logic
- Fat balances acidity
- Umami enhances tomato depth
- Herbs add freshness
Global Variations
- Italian: Marinara pasta
- American: Spaghetti with marinara
- Indian: Masala pasta
- Mediterranean: Herb-rich tomato pasta
Leftover Ideas
- Bake into pasta casserole
- Add vegetables for next meal
Cooking Safety Notes
- Handle boiling water carefully
- Avoid overheating oil
Sustainability Notes
- Use locally sourced tomatoes if possible
- Minimize food waste by reusing leftovers
