pasta tomato sauce and basil pesto basil pesto pasta recipe: fresh, flavorful & easy to make

Hello everyone! I hope you are all having a wonderful day and your bellies are full of good food. In our house, we are usually eating rice and stir-fry almost every single night, but every once in a while, my children start asking for "Western noodles." You know the ones—the pasta that is covered in bright red sauce or that beautiful green herb oil. I always say that if you are going to eat pasta, you must make the sauce from scratch because the ones in the jar from the supermarket just don't have that same love and freshness that our families deserve. Plus, making it yourself means you can control the salt and the sugar, which is very important for our elders and the little ones. Today, I want to share two of my absolute favorite ways to prepare a quick and delicious Italian-style dinner that will make your whole kitchen smell like a garden.

Easy Tomato & Basil Pasta Sauce

There is nothing more comforting than a classic red sauce. This recipe is so simple that you will never want to buy the canned stuff again. It is sweet, savory, and has that wonderful aroma of fresh basil that just wakes up your appetite. I like to make a big batch of this and keep it in the fridge for those busy weeknights when everyone comes home hungry and tired. It only takes a few ingredients that you probably already have in your pantry, and the secret is to let it simmer slowly so all the flavors get to know each other really well. My secret tip is to add just a tiny pinch of sugar to balance out the sourness of the tomatoes—it makes a world of difference!

Ingredients:

• 800g of canned crushed tomatoes or very ripe fresh tomatoes
• 3 cloves of garlic, minced very finely
• 1 medium yellow onion, diced small
• 2 tablespoons of extra virgin olive oil
• A large handful of fresh basil leaves, torn by hand
• 1 teaspoon of sugar (to balance the acidity)
• Salt and black pepper to taste
• Freshly grated parmesan cheese for serving

Instructions:

1. Start by heating your olive oil in a large pan over medium heat. Add your diced onions and sauté them until they are soft and translucent. Do not rush this part; let them get sweet!
2. Add the minced garlic and cook for just one minute until you can smell that beautiful fragrance. Be careful not to burn it, or it will taste bitter.
3. Pour in the tomatoes and stir well. Bring the mixture to a gentle bubble, then turn the heat down to low.
4. Add your salt, pepper, and that little bit of sugar. Let the sauce simmer for about 20 to 30 minutes. You will see it thicken and turn a deep, rich red color.
5. Just before you are ready to serve, stir in the fresh basil leaves. Tearing them by hand keeps the flavor strong! Toss your cooked pasta into the pan so every strand is coated in the sauce. Serve with a little cheese on top and enjoy!

Traditional Italian Basil Pesto Pasta

If you want something that feels light but is packed with so much flavor, you have to try this basil pesto. The color is so vibrant and green—it looks like springtime in a bowl! My family loves this because it feels very "fancy," but it actually takes less time to make than boiling the water for the noodles. The combination of the nutty pine nuts and the salty cheese with the fresh herbs is just perfect. If you don't have pine nuts, you can even use cashews or walnuts, which we often have in our kitchen anyway. The key is to use the best olive oil you can find because it really carries the flavor of the whole dish.

Ingredients:

• 2 cups of fresh basil leaves, packed tight
• 1/2 cup of freshly grated Parmesan or Pecorino cheese
• 1/2 cup of extra virgin olive oil
• 1/3 cup of pine nuts (you can lightly toast them for extra flavor)
• 3 cloves of garlic, peeled and smashed
• A squeeze of fresh lemon juice
• Salt and pepper to taste
• 500g of your favorite pasta (linguine or fusilli work great)

Instructions:

1. First, put your pine nuts in a small pan over low heat for a few minutes. Shake them around until they are slightly golden. This makes them smell amazing!
2. In a food processor or a blender (or a mortar and pestle if you want to do it the very traditional way), combine the basil, toasted pine nuts, and garlic. Pulse it until it is coarsely chopped.
3. Slowly pour in the olive oil while the motor is running. You want it to become a smooth, creamy paste.
4. Add the grated cheese and a little squeeze of lemon juice. The lemon helps keep the green color very bright. Give it one last pulse and taste it to see if you need more salt.
5. Cook your pasta in a big pot of salty water. Before you drain it, save about half a cup of that starchy pasta water.
6. Mix the pasta with the pesto in a large bowl. If it feels too thick, add a spoonful of that saved pasta water to make it silky and smooth. Serve it immediately while it is fresh and fragrant!

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