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Pasta is a global comfort food with endless variations, but the classic tomato pasta remains timeless. Al dente pasta is tossed in a sauce made with fresh tomatoes, garlic, olive oil, and Italian herbs. You can enrich it with vegetables, cheese, or even protein like chicken.
This recipe is versatile — it can be a light weekday dinner or dressed up with parmesan and basil for a dinner party. It’s filling, wholesome, and can be customized easily to suit Indian or Western palates.
Boil pasta in salted water until al dente. Drain, reserve ½ cup pasta water.
Heat olive oil, sauté garlic and onions until golden.
Add tomato puree, chili flakes, herbs, salt, and pepper. Cook 8–10 minutes.
Add boiled pasta and a splash of pasta water. Toss well.
Garnish with parmesan and basil. Serve hot.
Yes, but fresh tomato sauce gives a better taste.
Penne and fusilli hold sauce well; spaghetti works for lighter sauces.
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