Pasta with tomatoes and basil
6 servings
30 minutes
Pasta with tomatoes and basil is a simple yet refined dish that embodies the spirit of Mediterranean cuisine. Legend has it that the combination of tomatoes and basil originated in Italy as a symbol of national colors. Juicy tomatoes slowly stewed with garlic and olive oil create a rich aromatic sauce that perfectly coats al dente pasta. The addition of Thai spice mix adds an unexpected spiciness, while Parmesan completes the harmony of flavors. This dish is perfect for a cozy family dinner or an elegant dinner with a glass of wine. Its ease of preparation makes it a favorite among cooks of all levels, and fresh basil adds a special touch of freshness, making every bite a true delight.
1
Cook the pasta (any type, not necessarily penne, spaghetti is fine) until al dente. Drain the water and add olive oil to prevent sticking.
- Penne: 1 kg
- Olive oil: 50 ml
2
Peel the tomatoes by pouring boiling water over them for a few minutes. Cut the peeled tomatoes into cubes without removing the seeds.
- Tomatoes: 4 pieces
3
Chop the garlic and sauté in heated olive oil until a specific aroma appears.
- Garlic: 2 g
- Olive oil: 50 ml
4
Add tomatoes, simmer over medium heat, stirring for 5–7 minutes.
- Tomatoes: 4 pieces
5
Add the canned tomatoes, cutting them in half first. Pour the juice from the can into the pan and reduce the heat slightly.
- Canned tomatoes: 2 pieces
- Tomato juice: 150 ml
6
Add Thai mix, tomato juice (100 ml), and sugar. Stir and simmer for another 5–7 minutes.
- Tom yum spice mix: 5 g
- Tomato juice: 150 ml
- Sugar: 4 tablespoons
7
Generously sprinkle with basil and simmer for another 5-7 minutes.
- Basil: 50 g
8
At your discretion: either add pasta to the prepared tomato sauce and sauté for a couple of minutes, or vice versa - pour the sauce over the pasta.
9
Must be served with parmesan!
- Parmesan (Parmigiano Reggiano): to taste