Components
- 200 g of linguine pasta (or any other type of long, firm pasta)
- 1 can of diced tomatoes
- One garlic clove
- 2 tablespoons of extra virgin olive oil
- Three basil stems
- 1/4 cup of finely grated Parmesan cheese
- Add salt and ground pepper as desired.
- Italian arugula leaves for tasting and serving
- shredded Parmesan cheese for serving
Setup mode
- Bring a pot with 2.5 liters of water to a boil over high heat. For the garlic, gently tap it on the side to loosen the peel (or, if you prefer, press it with the flat side of a knife on the cutting board).
- In a large pan, combine the olive oil, garlic, and basil sprigs. Heat over low heat for approximately 3 minutes to infuse the oil with flavor. Add the peeled tomato, season with salt and pepper, and cook for around 13 minutes until a rich and flavorful sauce develops. Meanwhile, cook the pasta.
- Once the water reaches a boil, stir in 1 tablespoon of salt, add the noodles, and cook them until 1 minute less than the time specified on the package, as they will complete cooking in the sauce.
- Using tweezers, remove and discard the basil stems and garlic clove from the sauce. After the noodles are cooked, reserve at least 1 cup of the pasta cooking water.
- Drain the remaining water and move the noodles into the skillet containing the sauce. Maintain the pan on low heat, gradually adding some of the reserved pasta water while stirring with a spatula, allowing the noodles to finish cooking similarly to a risotto — this helps the sauce become creamier and the pasta to soak up more flavor.
- Remove from heat and stir in 1/4 cup of grated Parmesan cheese. Serve alongside arugula, olive oil, and additional grated Parmesan.
Check out the recipe video!
