Rustic Tomato Basil Spaghetti: A Classic Italian Favourite
This recipe carries more than flavour—it carries a memory.
On a recent yoga retreat in Provence, our group was treated to a special experience: a dinner prepared by Michelin-starred chef Richard Abouzaki, who drove 11 hours from Italy just to create an unforgettable meal for us. As a gesture of generosity and hospitality, he also prepared a quick and simple lunch for us using only the finest ingredients—true to Italian tradition, where simplicity and quality speak for themselves.
One of those dishes was this Rustic Tomato Basil Spaghetti. It was served outdoors, in the garden of a stunning Provençal villa, surrounded by sunlight, nature, and a collective sense of peace. The ingredients were humble, but the energy was elevated—this wasn’t just lunch, it was nourishment for both body and spirit.
Every time I make this dish, I return to that moment: fresh air, meaningful connection, and the deep contentment that comes from sharing good food in good company. It’s a reminder that meals don’t need to be complicated to be meaningful—they just need intention and care.
This recipe is simple, yes—but it’s also soulful.
Ingredients Used For Tomato Basil Spaghetti
Tomato Basil Spaghetti:
Spaghetti: The base of the dish. It holds the sauce well and offers the right texture when cooked al dente.
Cherry Tomatoes: Adds natural sweetness and a burst of freshness. When cooked, they soften and blend into the sauce.
Canned Chopped Tomatoes: Provides body and depth to the sauce. A mix of fresh and canned tomatoes gives balance between acidity and sweetness.
Garlic: Essential for building the flavour base. Sliced (not minced) garlic adds texture and avoids overpowering the dish.
Olive Oil: Used to cook the garlic and tomatoes. It carries the flavour and enriches the sauce.
Salt & Black Pepper: Basic seasoning to balance the acidity of the tomatoes and bring out the other flavours.
Fresh Basil: Adds a herbaceous, slightly sweet flavours that pairs well with tomatoes and cheese.
Parmesan Cheese: Adds umami and creaminess. Stirred in at the end, it helps emulsify the sauce and finish the dish
Alternative Ingredients
Pasta: Use penne, rigatoni, or linguine if you don’t have spaghetti.
Cherry Tomatoes: Grape tomatoes or any ripe small tomato variety will work.
Canned Tomatoes: Crushed or whole peeled tomatoes (broken up by hand) are suitable alternatives.
Garlic: Use garlic paste if needed, but reduce the quantity slightly.
Basil: Substitute with flat-leaf parsley for a different herbal note.
Parmesan: Pecorino Romano or Grana Padano are good substitutes. Use a plant-based cheese for a vegetarian version (if your parmesan isn’t vegetarian).
Preparation Tips For Tomato Basil Spaghetti
- Don’t overcook the garlic—burned garlic turns bitter.
- Use high-quality canned tomatoes for better flavour and fewer additives.
- Simmer the sauce long enough for it to reduce slightly; this concentrates the flavour.
- Always reserve pasta water—its starch helps the sauce stick to the noodles.
Serving Tips For Tomato Basil Spaghetti
- Serve immediately after adding the cheese for the best texture.
- Garnish with extra basil or a drizzle of chili oil if you prefer heat.
- Pair with a simple green salad or crusty bread.
Storage Tips
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently over medium heat with a splash of water or olive oil to loosen the sauce.
Freezer: Not ideal due to the cheese content, but if needed, freeze without the cheese. Add fresh parmesan after reheating.
Rustic Tomato Basil Spaghetti
Ingredients
- 500g spaghetti
- 2 cups cherry tomatoes, halved
- 2 cans chopped tomatoes, 400g each
- 6 garlic cloves, thinly sliced
- ¼ cup olive oil
- salt, to taste
- freshly ground black pepper, to taste
- 1 handful fresh basil, finely chopped
- 2 cups parmesan cheese, freshly grated
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large deep skillet or saucepan, heat olive oil over medium heat. Add sliced garlic and cook until just golden and fragrant. Be careful not to burn it.
- Add the cherry tomatoes to the pan and cook for 3–4 minutes until they begin to soften and burst. Then add the canned chopped tomatoes. Stir well and let simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Season the sauce with salt and pepper to taste. Stir in chopped basil and let simmer for another 2–3 minutes.
- Add the drained spaghetti to the sauce. Toss everything together, adding a bit of reserved pasta water if the sauce needs loosening.
- Turn off the heat and fold in the grated parmesan cheese until melted and creamy. Adjust seasoning if needed.
- Plate the pasta hot, topped with extra basil or parmesan if desired. For heat add chilli flakes and/or chilli oil.
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Spes Lunae
Such a beautiful recipe, and an even more touching story! I love how this simple Tomato Basil Spaghetti is tied to a meaningful memory, it’s a great reminder that food is about connection as much as flavor. The mix of fresh and canned tomatoes, basil, and parmesan sounds perfect. Can’t wait to try it and bring a bit of that Provence feeling to my own table!