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Simple Tomato Based Sauce for Pasta

Honestly, there are times when nothing is better than a simple pasta dish with a tomato-based sauce. Why complicate things when many of the greatest Italian recipes are also the simplest? As Leonardo da Vinci said, "Simplicity is the ultimate sophistication."

This recipe is an old favorite of mine and will take you absolutely no effort at all to put together. The sauce will be ready and waiting in the time it takes to cook the pasta.

I suggest you make plenty too, because if your family is anything like mine, they'll want plate after plate of it.

Maria

Ingredients

1 tin (400 g) of chopped Italian tomatoes
1 tablespoon of tomato paste
8 fresh cherry tomatoes
1 clove garlic, peeled and lightly crushed
1 small fresh red chili (or a pinch of dried flakes — adjust to your taste)
3 cups of fresh rocket (arugula)
⅓ cup fresh basil, chopped (plus a few leaves to garnish)
2–3 tablespoons extra virgin olive oil
Salt, to taste
500 g (18 oz) pasta (penne is perfect)
A handful of good-quality Parmesan or Grana Padano, freshly grated
Optional: a few slices of Parma ham (prosciutto crudo) or black olives

Cooking Instructions

Bring a large pot of salted water to the boil and cook the pasta until al dente. (Is there any other way?)
While the pasta cooks, heat olive oil in a large pan over medium heat. Add the garlic and chili and let them gently release their flavor; don’t let the garlic brown.
Add the cherry tomatoes and cook until they soften and turn sweet. Then stir in the chopped tomatoes, tomato paste, salt, and half the basil. Let it simmer for 10–15 minutes until the sauce thickens slightly.
Drain the pasta, keeping a small cup of the cooking water aside. Toss the pasta with the sauce, adding a splash of that water if it looks dry.
Stir in the rocket and, if you like, the Parma ham or olives. The heat of the pasta will just wilt the rocket beautifully.
Serve immediately with a generous snowfall of Parmesan and a few fresh basil leaves on top.

The result?

A bowl of happiness that takes you straight to an Italian kitchen on a summer’s evening—the scent of basil, the sweetness of tomatoes, and the peppery bite of rocket. Simple, fresh, perfect.

All Your Pasta Questions Answered

What's the secret to cooking perfect pasta?

The key is to use a large pot of boiling, salted water. The water should taste like the sea, so don't skimp on the salt.

Should I add oil to the pasta water?

No, it's not necessary. Adding oil can make the pasta slippery and prevent the sauce from adhering properly.

How do I know when the pasta is cooked al dente?

Taste it! Al dente means "to the tooth" in Italian, so the pasta should be tender but still have a bit of bite to it.

What's the best way to drain pasta?

Use a colander or a slotted spoon to remove the pasta from the water. Don't rinse it, as this removes the starch that helps the sauce stick.

How can I prevent pasta from sticking together?

Stir the pasta occasionally while it cooks, and make sure you're using plenty of water. Adding a splash of olive oil to the cooked pasta can also help.

What's the ideal ratio of pasta to sauce?

Italians believe in "less is more" when it comes to sauce. Aim for a ratio of about 1 cup of sauce to 1 pound of pasta.

How do I reheat leftover pasta?

The best way to reheat pasta is in a pot on the stove with a bit of extra sauce or water to prevent it from drying out.

When should you add the salt to the pasta?

There is a huge debate around this, but my opinion is that the salt should be added to the pasta water just before adding the pasta, once the water reaches a rolling boil. This allows the salt to dissolve evenly and infuse the pasta with flavor as it cooks. Adding salt too early can prolong the time it takes for the water to boil and may result in uneven seasoning.

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