Pin it The Tuesday evening I discovered this recipe, I'd completely forgotten to defrost anything for dinner. Rain was tapping against my kitchen window, and I was staring into the freezer hoping for inspiration when I remembered a simple tomato basil pasta my grandmother used to make. The smell of garlic hitting hot olive oil still brings me back to that rainy night, where something born from desperation became our family's most requested weeknight meal.
Last summer, my neighbor Sarah dropped by unexpectedly while I was making this. The aroma had drifted through our open windows, and she appeared at my back door with a wine bottle, asking what on earth smelled so incredible. We ended up eating together on my patio, and now she requests this recipe every time we plan dinner. Food has this wonderful way of turning ordinary moments into something special.
Ingredients
- 350 g (12 oz) short pasta: I love how penne's ridges catch the sauce, though rigatoni works beautifully for holding onto those chunky tomato pieces
- Generous pinch of salt: Pasta water should taste like the sea, this seasons your pasta from the inside out
- 2 medium boneless chicken breasts: Cutting into bite sized pieces helps everything cook evenly and makes each forkful perfectly balanced
- 1 tbsp olive oil: Use a good quality oil here since it's one of the foundational flavors of your dish
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that transforms plain chicken into something crave worthy
- 2 tbsp olive oil: For building that aromatic garlic base that makes your whole kitchen smell amazing
- 3 cloves garlic, minced: Freshly minced releases more oils than pre cut, giving you that intense aroma
- 800 g (28 oz) canned diced tomatoes: San Marzano tomatoes are worth seeking out for their natural sweetness and low acidity
- 1/2 tsp sugar: Just enough to balance any sharpness, especially helpful with out of season tomatoes
- 1/2 tsp salt: Essential for pulling all the flavors together
- 1/4 tsp crushed red pepper flakes: Optional, but adds this lovely warmth that makes every bite interesting
- 1 loosely packed cup fresh basil: Tear it by hand right before adding, the rough edges release more essential oils than clean knife cuts
- 40 g (1/3 cup) freshly grated Parmesan: Grate your own, the pre grated stuff has anti caking agents that prevent it from melting properly
Instructions
- Get Your Pasta Going:
- Bring a large pot of generously salted water to a rolling boil, cook pasta until it still has a slight bite to it, then scoop out and save 1/2 cup of that starchy cooking water before draining
- Cook Your Chicken:
- Season the chicken pieces with salt and pepper, then sauté them in hot olive oil until golden and cooked through, about 5 to 7 minutes, setting aside on a plate
- Build Your Flavor Base:
- In that same skillet, add fresh olive oil and minced garlic, letting it sizzle just 30 seconds until incredibly fragrant but not browned or bitter
- Simmer The Sauce:
- Pour in your diced tomatoes with their juices, adding sugar, salt, and red pepper flakes if you like heat, then let it bubble uncovered for 10 to 12 minutes until slightly thickened
- Bring Everything Together:
- Stir in the chopped basil and return your chicken to the pan, letting everything simmer 2 to 3 minutes so the flavors become friends
- Combine And Finish:
- Toss your drained pasta directly into the sauce, using that reserved pasta water if needed to help it cling, then stir in Parmesan off the heat and serve with extra basil
Pin it This pasta has become my go to for bringing people together, whether it is a casual Tuesday dinner or a weekend gathering with friends. Something about the combination of tender chicken, bright tomatoes, and fragrant basil makes people slow down and really enjoy their meal.
Making It Your Own
I've learned that this recipe happily accommodates whatever vegetables you have in your crisper drawer. Spinach, zucchini, or bell peppers all work beautifully when added along with the tomatoes.
Timing Is Everything
The secret to restaurant quality pasta at home is having everything prepped before you start cooking. Once that garlic hits the pan, things move quickly, and you do not want to be scrambling to chop basil while your sauce is waiting.
Serving Suggestions
A crisp green salad with a simple vinaigrette cuts through the richness perfectly. I also love setting out extra Parmesan and red pepper flakes so everyone can customize their bowl.
- Let the pasta rest in the sauce for 2 minutes before serving, this gives it time to really soak up all those flavors
- A glass of Pinot Grigio or even sparkling water with lemon makes this feel like a proper Italian meal
- Leftovers reheat beautifully, though you might need to splash in a little water to loosen the sauce
Pin it There is something deeply satisfying about a recipe that turns simple ingredients into something this comforting and delicious.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use about 1 kg (2.2 lbs) of ripe, fresh tomatoes. Core and roughly chop them, then cook down in the sauce for an extra 5-10 minutes to break them apart and concentrate the flavors.
- → How do I know when the chicken is cooked through?
Cook until the internal temperature reaches 165°F (74°C) using a meat thermometer, or until no pink remains inside when cut. Pieces should be golden on the outside and opaque throughout, typically 5-7 minutes.
- → What pasta shapes work best?
Short, sturdy shapes like penne, rigatoni, or fusilli are ideal because they catch and hold the sauce beautifully. Avoid thin, delicate shapes that may break down during cooking.
- → Can I make this ahead of time?
Yes, prepare the sauce up to 2 days in advance and refrigerate. Cook the pasta and chicken fresh, then combine with the reheated sauce. This ensures the pasta stays al dente and basil remains vibrant.
- → How can I make this vegetarian?
Omit the chicken and substitute with sautéed mushrooms, zucchini, or eggplant for protein and heartiness. Cook vegetables until tender and add them to the sauce as you would the chicken.
- → What should I serve alongside this dish?
A simple green salad with lemon vinaigrette complements the richness beautifully. A crisp Pinot Grigio or sparkling water with lemon makes an excellent beverage pairing.