Classic Italian Pasta.. A good plate of pasta doesn’t need much. The best Italian dishes rely on simple ingredients and careful technique. This recipe follows that approach. The sauce comes together in one pan while the pasta cooks. A little butter at the end gives it a smooth finish.
Why This Classic Italian Pasta is Worth Making
Good pasta needs few ingredients. The key is how you use them. Salted water gives the noodles flavor. A slow-cooked sauce brings out the sweetness in the tomatoes. Finishing the pasta in the pan helps it absorb the sauce. Small steps make a big difference.
This dish fits any day. It takes little effort but feels complete. It works on its own or with a side of bread. You can change it to fit your taste. Add chicken or shrimp for protein. Toss in mushrooms or olives for more depth. Make it spicy with extra pepper flakes.
Cooking this classic italian pasta gives you something real. The process is simple but rewarding. It turns a few pantry staples into a meal worth sitting down for.
Ingredients (Serves 2-3)
For the Pasta:
- 250g (9 oz) spaghetti or fettuccine
- 2 tbsp salt (for boiling water)
For the Sauce:
- 2 tbsp olive oil
- 3 garlic cloves, sliced thin
- ½ tsp red pepper flakes (optional)
- 1 can (14 oz) crushed tomatoes
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sugar (optional)
- ¼ cup fresh basil leaves, torn
- 2 tbsp butter
For Serving:
- Parmesan cheese, grated
- More fresh basil
- A drizzle of olive oil
Instructions
1. Boil the Pasta
Fill a large pot with water. Bring it to a boil, then add the salt. Drop in the pasta and cook until it’s slightly firm to the bite. Before draining, scoop out ½ cup of pasta water and set it aside. Drain the pasta and leave it in the colander.
2. Make the Sauce
Set a large pan over medium heat. Pour in the olive oil. When it’s warm, add the garlic and red pepper flakes. Stir and cook for about 1 minute until the garlic releases its aroma.
Pour in the crushed tomatoes. Stir in the salt, black pepper, and sugar. Let the sauce bubble gently. Reduce the heat to low and let it simmer for 10-15 minutes. Stir every few minutes to keep it from sticking.
Tear the basil into small pieces and drop them in. Add the butter and stir until it melts into the sauce.
3. Combine Everything
Tip the drained pasta into the pan. Use tongs to toss it with the sauce. Add a splash of classic italian pastapasta water to loosen it up if needed. Stir everything together for about 1-2 minutes, just until the sauce coats the noodles evenly.
4. Serve
Spoon the pasta onto plates. Sprinkle fresh Parmesan on top. Add a few more basil leaves and a drizzle of olive oil. Serve immediately.
Tips for the Best Pasta
Salt the water well. Pasta absorbs water as it cooks, so this step adds flavor from the start.
Use good-quality ingredients. The fewer ingredients in a dish, the more their quality matters. Look for imported Italian tomatoes, fresh basil, and real Parmesan.
Save the pasta water. The starch in it helps the sauce cling to the noodles.
Don’t overcook the pasta. It should be slightly firm. It will soften more when tossed with the sauce.
Let the sauce simmer. The longer it cooks, the richer the flavor.
Why This Recipe Works
Classic Italian Pasta is based on traditional Italian techniques. The garlic flavors the oil before the tomatoes go in, creating a rich base. The butter at the end rounds out the flavors. The pasta finishes cooking in the sauce, absorbing its taste.
It’s quick enough for a weeknight but good enough for a special meal. A Classic Italian Pasta done right.
Check it out, test my recipe and attach the image of your Classic Italian Pasta in the comments below!
