Vegetarian, Italy
Spaghetti with fresh tomato and basil
Spaghetti with fresh tomato and basil is an Italian pasta dish for 4 people, ready in 35 minutes, easy to make, for €1.40 per serving. Success comes down to using ripe tomatoes and letting the sauce simmer gently until it concentrates in flavor, finished with fresh basil and Parmesan.
In the middle of summer, nothing beats spaghetti with fresh tomato sauce simmered slowly with basil.
- Total time
- 35 min
- Difficulty
- Easy
- Cost per person
- €1.40
- Calories per person
- 680 kcalcalculated by Kiloach, your weight coach
- Season
- Summer
- The kids
- They generally like it
This is the ultimate summer dish, the one that turns ripe tomatoes into a soft, slightly tangy sauce without any complicated technique. The onion and garlic, cooked low and slow, build a mellow base, the basil chopped at the last minute stays bright and fragrant, and the Parmesan rounds everything out. Nothing hides the taste of the tomato, it's the real star here.
This is a dish for a weeknight just as much as a low key Sunday, whenever market tomatoes are at their peak. Kids love it because it stays simple and familiar, and it works just as well for last minute guests since the ingredients are all pantry basics. At Mon Chou, it's the recipe we bring back the moment the first hot days arrive.
The ingredients
Pantry
- Spaghettioften in the pantry 400 g
- Olive oiloften in the pantry 4 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Ripe tomatoes 1 kg
- Onion 1
- Garlic 2 cloves
- Fresh basil 1 sprigs
Dairy
- Grated Parmesan 40 g
Allergens Gluten, Lactose
The step by step recipe
-
Score the tomatoes with a cross, dip them in boiling water for 30 seconds, peel them, and dice them.
Cold water right after stops the cooking and the skin slips right off.
-
Cook the chopped onion and garlic in the oil over low heat. 5 min
An onion that's soft and never browned gives a mellow sweetness.
-
Add the tomatoes, season with salt and pepper, and let simmer uncovered. 20 min
The longer it reduces, the more concentrated the sauce gets.
-
Meanwhile, cook the spaghetti in salted boiling water. 10 min
Save a bit of the pasta water to loosen the sauce if needed.
-
Toss the pasta with the sauce, the chopped basil, and the Parmesan.
Finish with a drizzle of raw olive oil, it's the final touch.
Our tips to get it right
- Pick spaghetti that holds its bite, it should stay slightly firm so it grabs onto the sauce.
- Don't salt the tomatoes too early while they cook, they'll release too much water and the sauce will turn watery.
- Stir in the Parmesan off the heat, the residual warmth is enough to melt it without turning it rubbery.
The variations
- Swap the Parmesan for pecorino for a sharper, saltier flavor.
- Add diced mozzarella at the end of cooking for a richer, stretchier version.
- For kids in a hurry, blend the tomato sauce smooth before tossing it with the pasta, the texture becomes softer and easier to eat.
What to serve it with
- A green salad with a sharp vinaigrette
- Crusty bread for mopping up sauce
- A glass of cold lemon water
Storage
The tomato sauce keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, just reheat it gently in a pan before mixing it with freshly cooked pasta.
Questions about this dish
Can I use canned tomatoes instead of fresh ones?
Yes, especially out of season, pick good quality peeled tomatoes and simmer a bit less since they're already cooked.
How do I avoid a watery sauce?
Let it simmer uncovered long enough for the tomato water to evaporate. If it's still thin, just give it a few more minutes.
Can I make the sauce ahead of time?
Yes, make it the day before and reheat it gently before tossing it with freshly cooked pasta. The flavor actually deepens after a night in the fridge.
Is fresh basil really necessary?
It brings a brightness that dried basil can't match. If you don't have any, flat leaf parsley works in a pinch, though the result will taste a bit different.
How long does it take to make spaghetti with fresh tomato and basil?
Count 35 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in spaghetti with fresh tomato and basil?
About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does spaghetti with fresh tomato and basil cost?
About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose. Always check the labels of the products you buy.
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