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Imperfect Summer Spaghetti with Tomato and Basil

This rustic spaghetti dish celebrates the beauty of imperfect ingredients and simple techniques. Ripe tomatoes are simmered with garlic and torn basil to create a fragrant, slightly chunky sauce, coated over al dente pasta for a vibrant, summer-inspired meal. The final dish has a casual, homemade charm with a glossy finish and fresh herb aroma.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g spaghetti preferably a hearty, slightly thicker strand
  • 4 ripe San Marzano tomatoes or canned crushed tomatoes
  • 15 leaves fresh basil bright green and fragrant
  • 2 tablespoons good olive oil fruity, peppery preferred
  • 2 cloves garlic crushed and minced
  • to taste salt for pasta water and seasoning
  • to taste black pepper freshly ground
  • optional pinch chili flakes for a subtle heat

Equipment

  • Large Saucepan
  • Colander
  • Heavy skillet
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Bring a large pot of salted water to a rolling boil. Once bubbling, add the spaghetti and cook until just al dente, about 8 minutes, stirring occasionally. Drain and set aside, reserving a splash of pasta water.
  2. While the pasta cooks, heat 2 tablespoons of olive oil in a heavy skillet over medium heat. Add the crushed garlic and sauté gently, just until fragrant and slightly golden, about 30 seconds. Keep a close eye to prevent burning.
  3. Add chopped ripe tomatoes to the skillet. Let them simmer gently, breaking down slightly, for about 10 minutes until the sauce becomes fragrant and slightly thickened. Stir occasionally, scraping up any bits stuck to the pan.
  4. Tear the basil leaves and add them to the sauce. Cook for another minute until the basil releases its aroma and turns vibrant green. Season with salt and freshly ground black pepper, tasting and adjusting as needed. If the sauce thickens too much, add a splash of reserved pasta water to loosen it.
  5. Transfer the drained pasta into the skillet with the sauce. Toss everything together gently using a wooden spoon, ensuring each strand is coated with the fragrant tomato and basil mixture. Add more pasta water if the sauce feels too thick or sticky.
  6. Remove the skillet from heat. Drizzle with a little extra virgin olive oil for a fresh, glossy finish, and add more torn basil if desired. Give everything a final toss to combine the flavors.
  7. Divide the spaghetti among warm plates. Garnish with additional basil leaves and a crack of black pepper. Serve immediately for the best aroma and flavor—enjoy the imperfect charm of this rustic dish.

Notes

This dish is all about embracing the imperfect—don't worry about uneven basil or slightly overripe tomatoes. Use what you have and enjoy the rustic, honest flavors.