One-Pan Meals
One-Pan Lemon Garlic Chicken
Crisp-skinned chicken thighs in a bright, garlicky pan sauce.
Weeknight Dinners
Classic Tomato Basil Pasta
This is the pasta we make when the fridge is nearly empty but we still want something that tastes like it took effort. Canned tomatoes, a handful of garlic, and good olive oil do almost all the work — basil and parmesan finish it off. No cream, no long simmer, no ingredient you'd need a special trip for.
10 minPrep Time
20 minCook Time
30 minTotal Time
4Servings
EasyDifficulty
Ingredients
- 1 lb dried spaghetti or penne
- 3 tbsp olive oil
- 5 garlic cloves, thinly sliced
- 1 (28 oz) can whole peeled tomatoes
- 1/2 tsp red pepper flakes
- 1 tsp salt, plus more for pasta water
- 1/2 cup fresh basil leaves, torn
- 1/2 cup grated parmesan, plus more to serve
Method
- Cook the pasta. Bring a large pot of well-salted water to a boil (it should taste like the sea). Cook the pasta until just shy of al dente — it will finish cooking in the sauce. Reserve 1 cup of the starchy pasta water before draining.
- Build the base. While the pasta cooks, warm the olive oil in a wide, deep pan over medium heat. Add the sliced garlic and cook gently, stirring often, until fragrant and just turning golden at the edges — about 90 seconds. Don't let it brown, or it will turn bitter.
- Add the tomatoes. Crush the whole peeled tomatoes with your hands directly into the pan, along with their juices. Stir in the red pepper flakes and salt. Bring to a gentle simmer and cook for 12 to 15 minutes, breaking up any large pieces, until the sauce has thickened slightly and no longer tastes sharp.
- Combine. Add the drained pasta directly to the sauce along with a splash of the reserved pasta water. Toss over medium heat for a minute or two until the pasta is coated and glossy, adding more pasta water if it looks dry.
- Finish and serve. Remove the pan from the heat. Stir in the torn basil and parmesan until just wilted and melted. Taste and adjust salt. Serve right away with extra parmesan at the table.
Note: If you only have canned crushed tomatoes on hand, they work too — the sauce will just be a little less chunky. For a heartier version, stir in a can of drained white beans or a handful of sautéed mushrooms in step 3.
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