Best Pasta Recipe
Best Pasta Recipe — Easy, Traditional, Homemade & Healthy
Meta description: Craving the best pasta recipe that’s easy, traditional, and healthy? This homemade tomato-basil pasta is cozy, weeknight-friendly, and full of flavor — with tips for vegan, gluten-free, and low-carb swaps.
2️⃣ Introduction (Storytelling + Emotion):
The Best Pasta Recipe has a way of turning ordinary nights into small celebrations. I still remember the first time I made this simple tomato-basil pasta for a rainy weeknight — the house smelled like garlic and olive oil, and everyone lingered at the table longer than usual. This is the kind of dish that feels both homemade and a little like tradition passed down, perfect for weeknight dinners, lazy Sunday family meals, or a comforting holiday side.
Whether you need an easy pasta recipe to get dinner on the table fast or a traditional, healthy standby to feed loved ones, this recipe delivers warmth, flavor, and plenty of leftovers to love.
3️⃣ 🧂 Ingredients:
- 400 g (14 oz) pasta (spaghetti, penne, fusilli, or your favorite)
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes (or whole peeled tomatoes, crushed by hand)
- 1 teaspoon sugar (optional — balances acidity)
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 2 cups fresh baby spinach (optional, for extra veggies)
- 1/2 cup fresh basil leaves, torn or chopped
- 1/4 cup grated Parmesan cheese (or vegan Parmesan) plus more for serving
- Optional proteins: 200 g cooked chicken, 1 can (15 oz) chickpeas (rinsed), sautéed shrimp, or turkey meatballs
- Optional finish: 1 tablespoon butter or 2 tablespoons heavy cream (for a silkier sauce)
4️⃣ 👩🍳 Directions:
- Bring a large pot of water to a rolling boil. Add a generous pinch of salt. Cook the pasta according to package instructions until al dente (usually 8–11 minutes depending on type). Reserve 1 cup of pasta cooking water, then drain the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent.
- Add the minced garlic and cook 30–60 seconds until fragrant — don’t let it brown.
- Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
- Pour in the crushed tomatoes, add oregano, sugar (if using), and red pepper flakes. Stir and bring to a gentle simmer.
- Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly. Tip: If it gets too thick, add a splash of the reserved pasta water.
- Stir in the baby spinach and cook 1–2 minutes until wilted. If using cooked protein (chicken, chickpeas, shrimp), add it now to warm through.
- Add the drained pasta to the skillet with the sauce. Toss well to combine, adding up to 1/2 cup reserved pasta water to create a glossy sauce that clings to the pasta. Simmer together for 1–2 minutes.
- Remove from heat and stir in fresh basil and Parmesan (and butter or cream, if using). Taste and adjust salt and pepper.
- Serve hot with extra grated Parmesan, a drizzle of olive oil, and a sprinkling of fresh basil.
5️⃣ 💡 Tips & Variations:
- Salt the pasta water heavily — it’s your only chance to season the pasta itself.
- Reserve pasta water: starchy water helps the sauce cling and become silky.
- Quick protein boost: stir in a can of rinsed chickpeas or shred leftover rotisserie chicken in step 7.
- Vegan variation: use a plant-based pasta (chickpea or lentil pasta), skip the Parmesan (use nutritional yeast), and swap butter/cream for a splash of almond milk or a teaspoon of olive oil.
- Gluten-free: choose certified gluten-free pasta (rice, corn, or quinoa blends) and follow package times.
- Low-carb: use zucchini noodles (zoodles) or shirataki noodles — sauté zoodles separately 2–3 minutes and toss with sauce for 1 minute.
- Make it heartier: add sautéed mushrooms, roasted vegetables, or a spoonful of ricotta on top.
- Serving ideas: pair with a simple green salad, roasted vegetables, garlic bread, or a crisp white wine like Pinot Grigio.
- Storing leftovers: refrigerate in an airtight container for 3–4 days. Reheat gently on the stove with a splash of water or olive oil. The sauce freezes well for up to 3 months — thaw overnight in the fridge before reheating.
- Time-saver: double the sauce and freeze half for an easy future dinner.
- Tools I love (affiliate links in the recipe notes): a heavy-bottomed sauté pan and a large pasta pot make this even easier.
7️⃣ 🩺 Health & Lifestyle Tie-in (Optional):
This Best Pasta Recipe can be a healthy, balanced meal when you make thoughtful swaps. Use whole-grain or legume-based pasta for added fiber and protein, load up on vegetables, and rely on olive oil for heart-healthy monounsaturated fats. Tomatoes are rich in lycopene, a beneficial antioxidant. Cooking at home more often not only gives you control over ingredients and portions but can also save money compared to eating out — small choices like these can add up to better health and potentially lower health-related costs over time.
8️⃣ ❤️ Conclusion:
If you try this Best Pasta Recipe, please tell me how it went — leave a comment, share a photo, or tag me on social (@yourhandle). I love seeing your versions, especially the creative swaps! If you want weekly easy, homemade recipes and kitchen tool recommendations (affiliate links), sign up for my newsletter — I’ll send you more cozy dinners like this one.
Enjoy the comfort, and happy cooking!
Homemade Tomato-Basil Pasta
Ingredients
Method
- Bring a large pot of water to a rolling boil. Add a generous pinch of salt. Cook the pasta according to package instructions until al dente (usually 8–11 minutes depending on type). Reserve 1 cup of pasta cooking water, then drain the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent.
- Add the minced garlic and cook 30–60 seconds until fragrant — don’t let it brown.
- Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
- Pour in the crushed tomatoes, add oregano, sugar (if using), and red pepper flakes. Stir and bring to a gentle simmer.
- Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly.
- Tip: If it gets too thick, add a splash of the reserved pasta water.
- Stir in the baby spinach and cook 1–2 minutes until wilted. If using cooked protein (chicken, chickpeas, shrimp), add it now to warm through.
- Add the drained pasta to the skillet with the sauce. Toss well to combine, adding up to 1/2 cup reserved pasta water to create a glossy sauce that clings to the pasta. Simmer together for 1–2 minutes.
- Remove from heat and stir in fresh basil and Parmesan (and butter or cream, if using).
- Taste and adjust salt and pepper.
- Serve hot with extra grated Parmesan, a drizzle of olive oil, and a sprinkling of fresh basil.
