Weeknight Tomato Pasta With Garlic and Basil

This is the pasta we make on the busiest night of the week. Canned whole tomatoes, lots of garlic and a splash of pasta water turn into a glossy sauce in the time it takes to cook the spaghetti. There is no chopping board full of vegetables, no simmering for hours and no special shopping trip. If you keep a few pantry staples on hand, dinner is about 25 minutes away, and most of that time is just waiting for the water to boil.

Prep 5 min · Cook 20 min · Serves 4

I started making this version years ago, on a Tuesday when the fridge was nearly empty and everyone was hungry at once. It has since become the recipe I teach friends who say they cannot cook. It only has five main ingredients, but each one does real work, and once you understand why the steps happen in this order, you will be able to make it without looking at the recipe ever again.

Why this sauce works

The magic here is timing. You start the water and the sauce at the same moment, and by the time the pasta is nearly cooked, the tomatoes have broken down into something rich and sweet. The pasta finishes cooking in the sauce itself, where it soaks up flavor and releases starch. That starch, along with a cup of the cooking water, is what turns a thin tomato sauce into one that clings to every strand.

Whole peeled tomatoes are the other secret. They are usually picked riper and packed with less processing than crushed or diced tomatoes, so they taste brighter. Crushing them by hand gives you a mix of silky sauce and soft little chunks, which feels more homemade than anything from a jar.

A note on garlic

Five cloves might look like a lot. Trust it. Thinly sliced garlic cooked gently in olive oil turns sweet and nutty, not harsh. The key is low, patient heat. You want the edges golden, never brown. Burned garlic tastes bitter, and there is no saving the oil once it happens, so stay close to the stove for those first three minutes.

Ingredients

• 1 lb spaghetti
• 1 can (28 oz) whole peeled tomatoes
• 5 cloves garlic, thinly sliced
• 1/3 cup olive oil
• 1 teaspoon red pepper flakes
• A big handful of fresh basil
• Parmesan, to serve

You will also need plenty of salt for the pasta water. A good rule is about 1 tablespoon of kosher salt for every 4 quarts of water. It should taste pleasantly salty, like a well-seasoned soup. This is the only chance you have to season the pasta itself, so do not skip it.

How to make it

1. Bring a large pot of well-salted water to a boil.
2. Warm the olive oil and garlic in a wide pan over medium heat until the garlic is golden at the edges, about 3 minutes.
3. Crush the tomatoes in with your hands, add the pepper flakes and simmer 15 minutes.
4. Cook the pasta 1 minute short of the package time and move it straight into the sauce with a cup of pasta water.
5. Toss over high heat until glossy, then tear in the basil and serve with Parmesan.

A few details make each step easier. Start the garlic in cold oil rather than a hot pan, so it warms up gradually and you have more control. When you add the tomatoes, tip the pan away from you and crush them over the pan, because they will squirt. Let the sauce bubble at a lively simmer, stirring every few minutes and pressing any big pieces with your spoon.

When the pasta goes in, use tongs to lift it straight from the pot into the pan. A little water clinging to it is a good thing. Then toss, toss and toss again over high heat for about a minute. You will see the sauce change from watery to glossy as the starch does its job. If it gets too thick, add a splash more pasta water. If it looks thin, keep tossing for another 30 seconds.

Tips for busy weeknights

On the nights I make this, the goal is to get food on the table with as little fuss as possible. Here is what helps in our kitchen:

• Fill the pot with hot tap water and cover it with a lid. It comes to a boil several minutes faster.
• Use a wide skillet for the sauce, not a deep pot. More surface area means the tomatoes cook down quicker.
• Scoop out a full mug of pasta water before you drain anything, then set it right next to the stove so you do not forget it.
• Tear the basil at the very end. Cut basil turns dark quickly and loses its fresh smell.
• Grate the Parmesan while the sauce simmers, so it is ready the moment you plate.

If you have kids who are wary of spice, add the pepper flakes to your own bowl instead of the whole pan. The sauce is still lovely without the heat, and adults can drizzle a little chili oil on top.

What to serve with it

This pasta is a complete meal on its own, but a few easy sides make it feel like a proper dinner. A simple green salad with lemon and olive oil cuts through the richness of the sauce. Garlic bread is always welcome, especially for soaking up the last bit of tomato on the plate. On colder nights, we add a tray of roasted broccoli, tossed with salt and oil and cooked on the top rack of a 425°F oven while the sauce simmers. For the grownups, a glass of light red wine is lovely, and sparkling water with a squeeze of lemon works just as well.

Picking a pasta shape

Spaghetti is classic, but this sauce works with almost any shape you have in the cupboard. Linguine and bucatini hold the glossy sauce beautifully. Short shapes like rigatoni or penne catch little chunks of tomato in their tubes, which kids tend to love. Just remember to pull the pasta 1 minute early, whatever the shape, so it can finish in the pan.

Key takeaway: salty water, gentle garlic and a vigorous final toss with pasta water are what turn five simple ingredients into a restaurant-quality bowl.

Make it your own

Once you have this base down, it becomes a blank canvas. A spoonful of capers or anchovies melted into the garlic adds a salty depth. A knob of butter stirred in at the end makes the sauce extra silky. In summer, swap the canned tomatoes for two pounds of ripe cherry tomatoes and simmer them until they burst. And if you need more protein, our recipe tester has a favorite trick.

Add a can of tuna and a handful of olives at the end for a heartier version.

Recipe tester Molly Grant

Leftovers keep in an airtight container in the fridge for up to three days. Reheat them in a pan with a splash of water rather than in the microwave, which tends to dry out the pasta. The sauce on its own freezes well for up to three months, so it is worth doubling it on a quiet Sunday and saving half for a night when you do not even have 25 minutes.

However you make it, I hope this becomes one of those recipes you can cook half asleep, the kind that turns a hectic evening into a sit-down dinner. Use the servings scaler on the recipe card if you are feeding a crowd, and let me know in the comments what you add to yours.