We’ve a lot of tomatoes and basil in our garden this summer! If you don’t have fresh tomatoes, don’t worry, this recipe uses canned ones so you can swap in canned tomatoes for fresh tomatoes if that’s what you want to do.
We eat TONS AND TONS of pasta in our house because it’s one of the few foods my children consistently eat, and it’s also a fantastic way to get small children to eat vegetables. If you put veggies in a pasta sauce, they won’t notice the veggies so much.
Pasta With Tomato Basil Sauce
Servings: 4
Calories: 424kcal
Ingredients
- 12 ounces pasta (rotini or fusilli holds onto the sauce better)
- 28 ounces canned whole tomatoes (undrained!)
- ¼ cup tomato paste
- 1 teaspoon olive oil
- 2 garlic cloves (minced)
- 2 tablespoon fresh basil (chopped)
- 2 ounces Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Boil a pot of water and cook pasta according to package instructions. You can use any shape, but something like fusilli or rotini will "grab onto" the sauce best!
- While the pasta is cooking, heat the olive oil in a saucepan and cook the minced garlic over medium heat for about 1 minute, until fragrant.
- Add the whole tomatoes, along with all the juices, the tomato paste, and the chopped basil. Simmer for about 10 minutes, and use the edge of a spatula to chop up the whole tomatoes into smaller chunks.
- Remove the tomato sauce from heat, and stir in the grated Parmesan cheese, salt, and pepper.
- Mix the sauce and cooked pasta together. You can sprinkle more grated Parmesan or fresh basil on top if you want!
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