There’s something timeless about a bowl of pasta tossed with tomatoes, garlic, and a little bit of olive oil. This recipe is the type of dish that wakes up a busy weeknight and makes it worth lingering for a while. It’s simple, forgiving, and endlessly adaptable. The heart of the dish is bright, gently cooked tomatoes — blistered slightly to deepen their flavor — combined with aromatics and finished with a scatter of fresh herbs and a bit of cheese for richness.
Why this works
Tomatoes bring acidity and freshness; garlic and chili flake add backbone; a spoonful of starchy pasta water helps the sauce cling to the pasta. You don’t need fancy ingredients — canned tomatoes work beautifully when fresh aren’t available, and a splash of cream or butter can be used to round the acidity if you prefer a silkier mouthfeel.
Ingredients
- 400g dried pasta (spaghetti, bucatini, or penne)
- 4 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp red chili flakes (adjust to taste)
- 800g ripe tomatoes, chopped or 1 can good-quality tomatoes
- Salt and pepper to taste
- Handful of fresh basil leaves, torn
- 50g grated Pecorino or Parmesan (optional)
- 1 tbsp butter or splash of cream (optional)
Method
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta water before draining.
- Meanwhile, heat the olive oil over medium heat in a wide sauté pan. Add the garlic and chili flakes and cook gently until fragrant and just golden — do not let the garlic burn.
- Add the tomatoes (fresh or canned) and a pinch of salt. Let the tomatoes simmer until they break down and the sauce thickens slightly, about 8–12 minutes. Smash larger pieces with a spoon for a rustic texture.
- Taste and adjust seasoning. If the sauce is too bright, stir in butter or a splash of cream to round it out.
- Add the drained pasta to the pan and toss with the sauce, adding reserved pasta water a splash at a time until the sauce clings beautifully.
- Finish with torn basil and a generous grating of cheese. Serve immediately.
"The best way a recipe becomes yours is to experiment. Try it once as written, then add your own twist."
Tips & Variations
- For extra depth, roast whole cherry tomatoes with olive oil and garlic at 220°C for 20 minutes and fold into the sauce.
- Swap chili flakes for chopped anchovy in the pan if you want an umami lift.
- To make it vegan, skip the cheese and butter — the sauce is still bright and satisfying.
- Add olives or capers for a briny, Mediterranean twist.