When it comes to Basil, the first dish that comes to my mind is the Italian’s ubiquitous Tomato-Basil Pasta. No Italian menu is complete without a tomato-basil-cheese pizza and pasta :).
It’s very recent that I have started growing a few herbs in my balcony – coriander, mint, curry leaves and basil – and every new leaf in them is such a pleasure! And there is no better feeling than being able to go into your own garden and pluck the herb that you want! It doesn’t get fresher and organic than that! 🙂 I am currently visiting my parents and my mom has even more herbs and veggies growing in her backyard! I am already learning how to grow some of them so that I can take back seeds :). Yesterday her flourishing basil and tomato plants inspired me to make the simple and all-time favorite tomato-basil pasta.
Tomato Basil Pasta
Preparation Time: 10 mins | Cooking time: 20 mins | Serves 2
200 gms Pasta
4 small Tomatoes, chopped
1 onion, chopped
A handful of fresh basil leaves, chopped (leave few for garnish)
4 cloves of Garlic, crushed
2 tsp Red chilli flakes
4 tsp Mixed dried herbs (Italian seasoning)
3 tbsp Olive Oil
Salt to taste
- Boil 8 cups of water, add pasta, a pinch of salt and 1 tbsp olive oil and cook until al dente
- Heat 2 tbsps of Olive oil in a flat bottom pan.
- Cook the onions until soft (should take around 3-4 mins)
- Next add garlic and cook for another couple of minutes
- Add the tomatoes, mix well and simmer for another 10 minutes
- Stir in the chopped basil
- Add the chilli flakes, dried herbs and salt(I use the leftover seasoning from Dominoes! Italian seasoning is otherwise easily available in all stores). Mix well
- Add the pasta along with 2 tbsps of the water in which pasta was boiled. Mix well and keep for heat for a minutes.
- Remove from heat, garnish with some fresh basil leaves and serve hot.