authentic italian pasta recipe
The Best authentic italian pasta recipe
The best part? It’s flexible enough for any occasion—whether you’re serving it for a casual family dinner or a dinner party with friends. The fresh pasta means it’s packed with protein and fiber, and the homemade tomato sauce (or whatever you choose to use) gives you a dose of vitamins and antioxidants without any of the processed junk. Plus, it’s easy to customize: swap in spinach for the sauce, add grilled chicken for a protein boost, or even toss in some roasted veggies if you’re feeling adventurous. It’s the kind of meal that feels special but doesn’t take forever to prepare, which is exactly what I like about it.
Classic Homemade Pasta with Garlic Tomato Sauce
A simple, rustic pasta recipe that captures the heart of Italian home cooking. The fresh dough and bright tomato sauce make this dish perfect for weeknight dinners.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 1 large egg
- 1 tsp salt
- 1/4 cup (60ml) cold water
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1/2 cup (120ml) olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). In a large bowl, combine flour and salt. Make a well in the center and add the egg and cold water. Mix with your fingers until a shaggy dough forms. -
2
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. Cover with a damp towel and let rest for 15 minutes. -
3
Preheat a skillet over medium-high heat. Roll the dough thinly between two floured sheets of parchment paper. Cut into strips or thin sheets for your preferred pasta shape. -
4
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in crushed tomatoes, oregano, salt, and pepper. Simmer uncovered for 15–20 minutes until thickened. -
5
Cook pasta in boiling salted water until al dente (about 2–3 minutes less than package instructions). Drain and toss with the warm sauce. Serve immediately.
🔧Equipment
- Mixing bowls
- Rolling pin
- Large skillet
- Pasta cutter or knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Pasta with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Pasta with Garlic Tomato Sauce
1. What is the key difference between this recipe and store-bought pasta sauce?
This recipe relies on fresh, high-quality ingredients—like slow-simmered tomatoes and aromatic herbs—to create a sauce that captures the depth of Italian home cooking. Store-bought versions often rely on preservatives or pre-mixed bases, which can’t replicate the rich, complex flavors achieved with homemade tomato paste, garlic, and olive oil. The slow cooking process also lets the flavors meld naturally, resulting in a sauce that’s smoother and more balanced.
2. Can I substitute any of the ingredients if I don’t have them on hand?
Substitutions work best when you’re mindful of flavor profiles. For example, if you lack fresh basil, dried basil or even a mix of dried oregano and parsley can add a similar earthy note. For the garlic, a pinch of onion powder or a splash of lemon juice can mimic its sharpness. If you skip the red pepper flakes, simply omit them—the sauce will still taste delicious. Always adjust seasoning to taste, as some substitutions may alter the final flavor slightly.
3. How do I know when the sauce is ready to toss with pasta?
The sauce is ready when it thickens to a glossy, slightly syrupy consistency, holding its shape when stirred. It should coat the back of a spoon without being overly watery. If it’s too thin, simmer it uncovered for another 5–10 minutes. For a creamier texture, you can stir in a splash of heavy cream or a pat of butter at the end, but this is optional.
4. How should I store leftover sauce?
Store leftover sauce in an airtight container in the refrigerator for up to five days. When reheating, warm it gently over low heat, stirring occasionally, to avoid making it grainy. For longer storage, freeze the sauce in portions—it’ll keep for three months. Thaw overnight in the fridge before reheating.
