Pasta Con Pomodoro e Basilico


Some of the Italian classics starts with a bit of tomato. So channel your inner “Nonna” by making this delicious pasta, a ticket to a delightfully fulfilling and delicious meal.


Prep: 10 minutes

Cook: 40 minutes

Servings: 4 portions



1 kg red ripe tomatoes (large)

40 ml extra virgin olive oil

3 garlic cloves (peeled and minced)

Handful fresh basil

Pinch of red chili flakes

1 packet penne (though you could use any pasta here)

Parmesan cheese

Pinch of Salt

Black ground pepper



  • Cut the tomatoes in half, crosswise and remove most of the seeds (use your fingers)
  • Then quarter the tomatoes further
  • Heat the oil in a large skillet, add garlic and chilli flakes
  • As soon as the garlic gives its aroma off and turns golden, add the tomatoes.
  • Cook over high heat until the tomato begins to thicken
  • Use a wooden spoon to stir and help break the tomato pulp
  • Add the basil, either whole or roughly chopped with salt.
  • When the sauce is cooked, remove it from the heat and run it through a food processor / blitzer for a minute.
  • Cook the pasta in boiling water with a pinch of salt and oil until al dente.
  • Drain the pasta.
  • Place in a serving bowl with the sauce.
  • Drizzle a little olive oil over the pasta and mix well with the sauce.
  • Serve with grated Parmesan cheese, black ground pepper for taste and extra basil leaves for garnish.

Pair this with some delicious buttery garlic bread for a delightful meal.

Note: when you have your base of a basic tomato sauce in hand, you could do trillions of variations of this dish. Add prawns, bacon, slivers of ham or steak, or even grilled veggies. Fast-cooked is the name of the game and at a high heat so that the tomatoes retain their sweetness. And remember a watery quality signals a bad sauce.