Pasta with tomato sauce, nothing better

Pasta with tomato sauce and a generous handful of fresh basil is one of the most delightful dishes to serve. You can choose spaghetti or penne rigate, linguine, or chitarra pasta, but the result will always be excellent.

Pomodorotto, a light and tasty sauce made with the simplicity and authenticity of fresh tomatoes and extra virgin olive oil, and enjoyed with a generous sprinkling of basil. I love this first course because not only is it incredibly quick to prepare, but it's also one of those dishes that everyone loves.

Pasta with tomato sauce

Grab a pan and a pasta pot, add a few ingredients, and you're ready to make the tastiest pasta ever. Serves 4.

Ingredients

• 350g pasta
• 14 cherry tomatoes
• sale
• extra virgin olive oil
• basil
• one clove of garlic
• chili pepper (optional)

Pasta with tomato sauce, nothing better. Directions

Let's bring simplicity to the table. Take a nonstick pan and prepare the sauce. Pour extra virgin olive oil into the pan and sauté a clove of garlic. Once lightly browned, add the cherry tomatoes, carefully washed and halved. Cover with a lid and cook for about 15 minutes over low heat, making sure the sauce from the tomatoes, mixed with the oil, doesn't dry out.

How to make tomato pasta

Bring a pot of salted water to a boil. Add the pasta and continue cooking for as many minutes as needed. Drain the pasta al dente and reserve a ladleful of the cooking water. Return the pasta to the pan and toss everything together, adding the cooking water only if necessary; otherwise, don't add too much, or the dish will become watery. Chop the basil and sprinkle over the pasta, toss again, and serve. It's delicately delicious!