Last week I was watching an episode of Netflix’s Chef’s Table: Pizza which was all about how Chris Bianco started his restaurant Pizzeria Bianco in the back of a Phoenix grocery and how he got to where he is now. I immediately bought his cookbook Bianco: Pizza, Pasta, and Other Food I Like so that I could try some of recipes! This recipe for Spaghetti with Crushed Tomato and Basil was the first recipe I decided to try making, partly because it looked very simple and easy to make and partly because it looked like it would taste amazing.
I was right on both counts, this recipe takes under 30 minutes from start to finish and was some of the best spaghetti I’ve ever eaten. Don’t get me wrong, I love spaghetti with Prego pasta sauce but this was just a whole other level of fresh tomato flavor for me. Next I’m going to need to check out his pizza recipes, he has a Margherita Pizza recipe that looks right up my alley so stay tuned for that one.
I do think this recipe would be fun to try with fresh homemade pasta and tomatoes fresh from the garden but since it’s February and I live in Minnesota that will have to wait until this summer to try out. I think you should try making this Spaghetti with Crushed Tomato and Basil at home too, I know you’re going to like it as much as I do!
What is Spaghetti with Crushed Tomato and Basil?
Spaghetti with crushed tomato and basil is a classic, comforting dish that sparks nostalgia and evokes the flavors of traditional Italian cuisine. It boasts a harmony of delicate yet robust flavors of earthy basil, tangy crushed tomatoes, and hearty spaghetti. This dish serves as an embodiment of simplicity yet speaks volumes through its taste, making it a universal favorite. According to Chris Bianco from Pizzeria Bianco, This one is more ritual than recipe and, for me, a most perfect alchemy, arming the most novice of cooks with a precise and measured objective.
Ingredients
- Extra virgin olive oil
- Garlic cloves
- Dried spaghetti
- Whole tomatoes
- Sea salt
- Black pepper
- Fresh basil leaves
- Finely grated Parmigiano-Reggiano
How to make Spaghetti with Crushed Tomato and Basil
Bring a large pot of well-salted water to a boil over high heat.
Meanwhile, just before the water comes to a boil, warm the olive oil in a nice big saucepan over medium heat until it is hot but not smoking. Add the garlic cloves and tilt and tip the pan so the garlic is immersed in the oil. Using a good amount of oil instead of a surface film of oil means both that the oil is less likely to scorch and that you are almost poaching the garlic; flattening the garlic gives it more surface area, which helps it color evenly and better infuse the oil with its flavor. Cook until the garlic is golden, about 1 minute.
Add the spaghetti to the vigorously boiling water and give it a stir. Now you’ve got about 9 minutes to finish the dish.
Add the tomatoes to the pan of oil and garlic and use a wooden spoon to give the tomatoes a good crushing — really get them into that infused oil. Season them with a little salt and pepper and let cook down for 7 to 8 minutes or so, using the spoon to break the tomatoes up further.
The last minute of cooking time for the spaghetti is going to be in the pan of sauce. Drain the spaghetti and add it to the sauce. Add the basil and let everything simmer for a minute or so, until the spaghetti is perfectly al dente. Taste it and see.
Immediately remove the pan from the heat and toss the pasta in the sauce until coated. Add the Parmigiano, stir, and serve immediately.
TOOLS FOR THIS RECIPE
(Amazon affiliate links)- These are the tools I use when making this recipe!
- GreenPan Frying Pan–GreenPan has the best frying pans, healthy nonstick and oven safe.
- Bianco: Pizza, Pasta, and Other Food I Like – With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.
- Bamboo Spatula– Bamboo utensils help keep my GreenPan’s scratch free.
MORE DELICIOUS RECIPES TO TRY
Maid-Rite Sandwiches – Copycat
Spaghetti with Crushed Tomatoes and Basil
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves smashed and peeled
- 1 pound dried spaghetti the best you can find
- One 28-ounce can whole tomatoes the tastiest available
- Fine sea salt and freshly ground black pepper
- 2 to 4 fresh basil leaves
- A handful of finely grated Parmigiano-Reggiano
Instructions
- Bring a large pot of well-salted water to a boil over high heat.
- Meanwhile, just before the water comes to a boil, warm the olive oil in a nice big saucepan over medium heat until it is hot but not smoking. Add the garlic cloves and tilt and tip the pan so the garlic is immersed in the oil. Using a good amount of oil instead of a surface film of oil means both that the oil is less likely to scorch and that you are almost poaching the garlic; flattening the garlic gives it more surface area, which helps it color evenly and better infuse the oil with its flavor. Cook until the garlic is golden, about 1 minute.
- Add the spaghetti to the vigorously boiling water and give it a stir. Now you’ve got about 9 minutes to finish the dish. Add the tomatoes to the pan of oil and garlic and use a wooden spoon to give the tomatoes a good crushing — really get them into that infused oil. Season them with a little salt and pepper and let cook down for 7 to 8 minutes or so, using the spoon to break the tomatoes up further.
- The last minute of cooking time for the spaghetti is going to be in the pan of sauce. Drain the spaghetti and add it to the sauce. Add the basil and let everything simmer for a minute or so, until the spaghetti is perfectly al dente. Taste it and see.
- Immediately remove the pan from the heat and toss the pasta in the sauce until coated. Add the Parmigiano, stir, and serve immediately.
