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Tomato Basil Pasta

Creamy tomato basil pasta with roasted garlic on a wooden board.
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A quick and deeply flavorful pasta dish where roasted garlic creates a sweet, nutty base for a simple tomato sauce. The key is emulsifying the sauce with starchy pasta water for a glossy, restaurant-quality finish that clings to every strand. Perfect for a comforting weeknight meal that feels special.

Ingredients

Scale
  • 1 pound dried pasta (spaghetti, linguine, or fettuccine)
  • 1 whole head of garlic
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 (28-ounce) can whole peeled San Marzano tomatoes
  • 1/4 cup unsalted butter, cut into pieces
  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 large handful fresh basil leaves, roughly torn
  • Freshly grated Parmesan or Pecorino Romano cheese, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Slice top off garlic head to expose cloves. Place on foil, drizzle with oil, wrap tightly, and roast for 30-40 minutes until soft and golden.
  2. Bring a large pot of salted water to a boil. Cook pasta al dente per package. Before draining, reserve 1 1/2 cups starchy pasta water.
  3. While pasta cooks, pour tomatoes and juices into a bowl. Crush tomatoes by hand. Squeeze roasted garlic cloves from skins into tomatoes. Add salt, pepper, and red pepper flakes.
  4. Heat a large skillet over medium. Add tomato-garlic mixture and simmer 5-7 minutes. Reduce heat to low, stir in butter until melted and silky.
  5. Add drained pasta to skillet with sauce. Pour in 1/2 cup reserved pasta water. Vigorously toss with tongs for 1-2 minutes until sauce is glossy and clings to pasta. Add more pasta water if needed.
  6. Remove from heat. Stir in most of the basil. Serve immediately topped with remaining basil and grated cheese.

Notes

For gluten-free, use GF pasta. For dairy-free, replace butter with 3 tbsp olive oil. Do not skip reserving pasta water. Add basil off heat to preserve freshness. Leftover sauce (without pasta) freezes well for up to 3 months.

Nutrition

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