Home Cooking: Pasta with Tomato, Basil and Garlic

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

So it's pasta. Dressed simply with tomatoes, garlic and olive oil. What's the big deal? I'll tell you. It's comforting, easy to make and relatively inexpensive. It never fails in those "I could care less for cooking" moments. Which typically occur on a weekday night when all you want is to plop in bed. Take it away!

Feeds: Two

You'll need ...

2 tomatoes (chopped), 2 cloves of garlic (finely sliced), 1/3 cup

olive oil, basil (4-5 leaves torn by hand), crushed red pepper flakes

(a pinch), salt and pepper to taste.

½ box of angel hair pasta (or spaghetti)

Pecorino Romano

Now what?

Heat the olive oil over medium-high heat, add garlic and cook for about 1 minute.

Add chopped tomatoes. Season with salt and the red pepper

flakes. Add the basil. Reduce heat to medium and simmer for about 5

minutes. Set aside.

Cook the pasta (follow the box's instructions). Drain and toss with the sauce. Top with grated Pecorino Romano cheese. 

By the way ...

Set the water for the pasta on the stove right at the

beginning. Chop your ingredients and get started on the sauce while you

wait for the water to boil.

I didn't have basil on hand. If you find yourself in the same predicament, don't sweat it. The pasta will still do.

If you have white wine handy, pour in a splash after you add the tomatoes to the pan. Season, reduce heat and simmer.

Ricotta salata

gives this pasta a nice lift. But who am I kidding? I just don't have

that sitting in my fridge at all times. Pecorino Romano works well as Parmesan.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.