Italian Recipes NZ: A Simple Tomato and Basil Pasta

This Italian tomato and basil pasta pairs dried pasta with a gently simmered tomato, garlic and onion sauce, finished with fresh basil and Parmesan. It uses ingredients that are easy to find in New Zealand supermarkets, and the sauce cooks while the pasta boils, making it a practical weeknight meal.

Ingredients

12 oz (340 g) dried spaghetti or rigatoni
3 tbsp (45 ml) extra-virgin olive oil
1 medium brown or yellow onion, finely diced, about 5 oz (150 g)
3 garlic cloves, finely chopped, about 0.3 oz (9 g)
1 can (28 oz / 800 g) whole peeled tomatoes, including their juice
1 tsp (5 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
1 pinch (0.2 g) chilli flakes, optional
1 tsp (5 g) sugar, optional, only if the tomatoes taste sharply acidic
1 cup (20 g) loosely packed fresh basil leaves, plus a few extra leaves to serve
4 qt (3.8 L) water for cooking the pasta
1 tbsp (18 g) salt for the pasta water
½ cup (45 g) finely grated Parmesan, or vegetarian hard cheese, plus extra to serve
½ cup (120 ml) reserved pasta water, as needed

Instructions

Prepare the ingredients. Dice the onion finely so it softens at the same pace as the sauce. Chop the garlic and pick the basil leaves from their stems; keep a few small leaves aside for serving. Open the tomatoes and crush them in a bowl with clean hands, or break them up with a wooden spoon as they cook. Crushing by hand gives a rustic sauce; for a smoother result, use a stick blender briefly after simmering.
Start the tomato sauce. Set a large frying pan or wide saucepan over medium-low heat and add the olive oil. Add the onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent but not browned. If it begins to colour quickly, lower the heat. Stir in the garlic and optional chilli flakes and cook for about 30 seconds, just until fragrant. Garlic can turn bitter if it browns, so keep it moving and add the tomatoes promptly.
Simmer gently. Add the crushed tomatoes, 1 teaspoon of salt and the black pepper. Bring the mixture to a gentle bubble, then lower the heat so it simmers steadily rather than splattering. Cook uncovered for 18 minutes, stirring every few minutes and scraping the base of the pan. The sauce is ready when it looks slightly thicker and the onion is tender. Taste it before adding sugar: canned tomatoes vary, and a pinch of sugar is useful only if the finished sauce tastes distinctly sharp. Tear the basil leaves and stir them in for the final minute.
Boil the pasta while the sauce simmers. Bring the 3.8 litres of water to a boil in a large pot, add the 18 grams of salt, then add the pasta. Stir during the first minute to help prevent sticking. Cook until just al dente, following the packet time as a guide and tasting a piece a minute before the suggested finish. Dried pasta brands and shapes differ, so the packet is more reliable than a fixed cooking time. Before draining, scoop out about ½ cup of the starchy cooking water. Drain the pasta; do not rinse it.
Bring pasta and sauce together. Add the drained pasta to the sauce and toss over low heat for 1–2 minutes so the sauce coats it. Add a splash of reserved pasta water if the sauce looks tight or does not cling well. Start with 2 tablespoons (30 ml), toss, and add more a little at a time. The starch helps the sauce cling; adding the whole amount at once can make it watery. Turn off the heat and mix in the grated Parmesan. Taste and adjust the salt and pepper.
Serve. Divide the pasta among warm bowls and finish with the reserved basil leaves, extra Parmesan and a small drizzle of olive oil if desired. Serve straight away while the sauce is glossy and the pasta is hot.

Tips

Choose tomatoes you enjoy eating. Whole peeled canned tomatoes are widely available in New Zealand and are easy to crush. If you have passata instead, use 3 cups (720 ml) in place of the can; it makes a smoother sauce and may need slightly less simmering. If using chopped canned tomatoes, the sauce will be a little more textured, so break up any large pieces as they cook.
Keep the heat gentle. A slow, uncovered simmer concentrates the tomato flavour without scorching the onion or garlic. If the sauce gets too thick before the pasta is ready, loosen it with a few tablespoons of water. If it is still thin at the end, simmer it for a few more minutes while you finish the pasta.
Salt the water, then season the sauce carefully. The pasta water should taste pleasantly seasoned, but Parmesan adds salt at the end. Start with the listed amount of salt in the sauce, taste after adding cheese, and adjust only then. The amount of salt needed can also vary depending on the cheese and canned tomatoes you use.
Use the cheese that suits your table. Parmesan gives the dish a savoury, nutty finish, but some Parmesan is made with animal rennet. A vegetarian hard cheese is a useful substitute if needed. It may taste slightly milder, so add it gradually and taste before serving.

Serving Suggestions

Serve this pasta as a straightforward main, with a crisp green salad dressed in olive oil and vinegar to balance the rich sauce. Steamed green beans, roasted courgette or sautéed spinach also make easy vegetable sides. Crusty bread is useful for mopping up any tomato sauce left in the bowl, though it is not necessary when the pasta itself is the centre of the meal.

For a more substantial table, add a bowl of marinated olives or a simple starter of sliced tomatoes with olive oil and salt. Keep the pasta hot and serve it as soon as it is tossed with the sauce; it thickens as it stands. Offer extra grated cheese and chilli flakes separately so everyone can season their own portion.

Variations

This is a simple tomato-and-basil version of pasta al pomodoro, a broad Italian style of pasta with tomato sauce. There are many regional and household approaches: some cooks use only tomatoes, olive oil and garlic, while others include onion, chilli or a little cheese. This recipe is a practical home-style version rather than a claim to be the only traditional method.

For a more savoury sauce, stir in 1 tablespoon (15 g) of tomato paste after the garlic and cook it for 30 seconds before adding the canned tomatoes. For a richer finish, add 1 tablespoon (15 g) of butter with the Parmesan. To include vegetables, cook 1 finely diced small courgette (about 150 g) with the onion, or stir a handful of baby spinach into the sauce just before combining it with the pasta.

You can use penne, rigatoni or another dried pasta shape instead of spaghetti; choose a shape that holds sauce well and follow its packet timing. For a gluten-free version, use gluten-free pasta and reserve its cooking water as directed, keeping in mind that some varieties become soft quickly. If fresh basil is unavailable, use 1 teaspoon (1 g) of dried basil in the sauce, but the flavour will be more muted and less fresh. Add it with the tomatoes rather than at the end.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking. Store the pasta and sauce in a covered container in the fridge for 3–4 days. If you expect leftovers, keeping some sauce separate from the pasta can help the pasta retain a better texture. Cool food in a shallow container so it chills promptly, rather than leaving a full hot pot on the bench.

Reheat only the portion you plan to eat. Warm it in a covered pan over medium-low heat with 1–2 tablespoons (15–30 ml) of water per serving, stirring until steaming hot throughout. For food safety, leftovers should reach 165°F (74°C); check the centre with a food thermometer. You can also microwave it in a covered, microwave-safe dish, stirring halfway through and checking that it is heated evenly. Add fresh basil and cheese after reheating for a brighter finish.

Cooked pasta can become softer after freezing, but it is still suitable for a quick meal. Freeze in airtight portions for up to 2 months for best quality, thaw overnight in the refrigerator and reheat as above. Alternatively, freeze the sauce on its own for up to 3 months and cook fresh pasta when you are ready to serve it. Do not leave cooked pasta at room temperature for extended storage.

Frequently Asked Questions

Can I make the tomato sauce ahead?

Yes. Make the sauce, cool it, and refrigerate it in a covered container for up to 3–4 days. Reheat it gently in a saucepan while the pasta cooks, adding a splash of water if it has thickened. Stir in fresh basil near the end so its aroma stays lively. For a longer pause, freeze the sauce in meal-size portions and thaw it in the refrigerator.

Can I use fresh tomatoes instead of canned?

Yes, but results depend on the variety and ripeness. Use about 2 lb (900 g) ripe tomatoes, roughly chopped, in place of the 800 g can. Simmer until they collapse and the excess liquid cooks off; this may take longer than the canned-tomato version. If the tomatoes are watery or pale, the sauce may taste lighter and less concentrated. A spoonful of tomato paste can add depth.

Why is my sauce acidic?

Tomato acidity varies by brand, harvest and ripeness. Simmering helps the flavours settle, so taste the sauce after it has cooked for most of the 18 minutes. If it still tastes sharply acidic, add the optional teaspoon of sugar, stir and taste again. Avoid adding a large amount at once: the aim is to round out the flavour, not make the sauce sweet. A little olive oil or Parmesan can also soften the impression of sharpness.

What pasta shape works best?

Spaghetti is an easy, classic choice, while rigatoni and penne catch the sauce in their ridges and openings. Choose a shape you like and use its packet directions as a starting point, since thickness and cooking times differ between brands. The key is to drain it while it still has a slight bite, then finish it briefly in the sauce. That final toss gives the pasta a chance to take on the tomato flavour.

Can I make this recipe vegan?

Yes. The tomato sauce itself is vegan; leave out the Parmesan or use a suitable plant-based grated alternative. You can also finish the pasta with a little extra-virgin olive oil and chopped basil. Check the label on dried pasta if you need to avoid egg, as most dried semolina pasta is egg-free but some varieties contain it. Add any alternative cheese according to its package directions, since some melt differently from Parmesan.

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