Pasta Recipe 759017: Simple Ingredients for Italian Night at Home

This pasta dish proves that Italian night at home doesn’t require complicated techniques or hard-to-find ingredients. I developed this recipe with the philosophy that great flavor should never demand extra effort.

With just a handful of pantry staples, you can create a meal that tastes like it came from a Roman trattoria. The magic lies in letting the simple ingredients shine through precise timing and technique.

The result is perfectly al dente pasta coated in a sauce that clings to every strand. Each bite delivers that authentic Italian taste you crave, without the restaurant price tag.

This is weeknight cooking at its most satisfying—fresh, vibrant, and effortlessly delicious.

Ingredients for Pasta Recipe 759017

Pantry staples and fresh herbs create this effortless yet authentic Italian dish.

The tomatoes are non-negotiable—San Marzano for their sweet, low-acid balance. Find them at Whole Foods or well-stocked supermarkets (look for the DOP label). Parmesan must be aged at least 24 months for that crystalline texture. For the pasta, De Cecco or Barilla bronze-die extruded brands hold sauce best. The olive oil? Spring for a good Californian or Italian EVOO—it’s the base of your sauce.

No white wine? Substitute with pasta water plus a squeeze of lemon. Fresh tomatoes work in summer, but canned is more reliable year-round. Out of basil? Fresh parsley offers a different herbaceous note. For a vegetarian version, nutritional yeast replaces Parmesan at a 1:1 ratio. The red pepper flakes can be omitted entirely, though they add that signature Roman heat (trust me on this one).

Cooked pasta holds in the fridge for 3-4 days, though it’s best fresh. The sauce freezes beautifully for 3 months—store in airtight containers. Always reserve extra pasta water; it’s liquid gold for adjusting consistency later (worth the extra minute).

Step-by-Step Instructions for Pasta with San Marzano Tomato Sauce

This professional method delivers restaurant-quality results with minimal effort and maximum flavor.

Step 1: Cook the Spaghetti to Al Dente Perfection

Bring a large pot of water to a rolling boil and add 1.5 tsp Kosher Salt. Add the 12 oz Dried Spaghetti and cook according to package instructions for al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.

Start checking for doneness 1 minute before the package suggests. The pasta should be tender but still offer slight resistance when bitten. Before draining, reserve 1 cup Reserved Pasta Water—this starchy liquid is essential for adjusting the sauce consistency later.

Step 2: Build the Aromatic Base for the Sauce

While the pasta cooks, heat 3 tbsp Extra-Virgin Olive Oil in a large skillet over medium heat. Add the 4 cloves Garlic Cloves, thinly sliced, and 0.5 tsp Red Pepper Flakes. Cook for 1-2 minutes until the garlic turns golden at the edges—watch closely to avoid burning.

As soon as the garlic becomes fragrant and just begins to color, add the 0.5 cup Dry White Wine. Simmer for 2-3 minutes until the liquid reduces by half. This step deglazes the pan and builds a flavorful foundation for the tomatoes.

Step 3: Simmer the San Marzano Tomatoes with Basil

Add the 1 can Canned San Marzano Tomatoes, crushing them by hand as they go into the pan. Stir in 1 tsp Freshly Ground Black Pepper and bring to a gentle simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.

Stir in the 0.5 cup Fresh Basil Leaves, torn by hand, during the last 2 minutes of cooking. This preserves their bright, fresh flavor. The sauce should be chunky and vibrant, with tomatoes broken down but not puréed.

Step 4: Combine Pasta and Sauce for a Cohesive Dish

Add the drained spaghetti to the skillet with the tomato sauce. Toss well to coat every strand, adding splashes of Reserved Pasta Water as needed—typically ½ to ¾ cup—until the sauce clings beautifully to the pasta. The water’s starch helps emulsify the sauce.

Cook together for 1-2 minutes over medium-low heat, stirring constantly. This final step allows the pasta to absorb the flavors fully. The dish is ready when the sauce looks glossy and coats the noodles evenly.

Step 5: Finish with Parmesan and Serve Immediately

Remove the skillet from heat and stir in 0.5 cup Parmesan Cheese, freshly grated. The residual heat will melt it slightly, creating a silky texture. Taste and adjust seasoning if needed, though the salt from the pasta water and Parmesan usually suffices.

Divide among plates and serve immediately. The pasta should have a vibrant red sauce with visible tomato chunks, fresh basil, and a light dusting of Parmesan. The sauce will thicken slightly as it sits, so work quickly for the best texture.

Wine and Beer Pairings for This pasta recipe 759017

Italian White Wines

For this dish, I always reach for a crisp Pinot Grigio from Friuli—its bright acidity cuts through the rich tomato sauce. Vermentino from Sardinia offers citrus notes that complement the basil beautifully. These wines won’t overpower the simple, fresh flavors of your meal. 🍷

Bold Red Options

If you prefer red, a light-bodied Chianti Classico works surprisingly well. The earthy notes and moderate tannins pair nicely with the tomato and Parmesan. Just chill it slightly for 15 minutes before serving to soften the alcohol bite.

Craft Beer Choices

A crisp Italian pilsner like Peroni is my go-to beer pairing. The effervescence cleanses your palate between bites. For craft lovers, try a Belgian-style witbier with its subtle coriander and orange notes. 🍺

Non-Alcoholic Pairs

Sparkling water with a squeeze of lemon refreshingly balances the acidity. A blood orange Sanbitter offers a bitter citrus note that mirrors the wine’s role. These keep the meal light and approachable for all guests.

Frequently Asked Questions