There’s something timeless about the pairing of ripe tomatoes and fresh basil. It’s a combination that feels both simple and abundant, the kind of comfort you can return to again and again. This pasta brings those flavors forward in the gentlest way — a light sauce made from tomatoes simmered just long enough to soften, stirred through with torn basil leaves at the very end. It’s quick to make, yet it carries that cozy sense of being made from the season itself. Enjoy it as it is, or add a favorite protein to make it more hearty — either way, it’s a dish that feels both fresh and familiar.

Comfort in the simplest form

Tomatoes bring a bright, sun-warmed sweetness that softens into something deeper as they simmer with garlic and olive oil. Each bite of pasta is coated in that gentle richness, lifted by basil leaves that release their fragrance the moment they touch the heat. The flavors stay simple but full — rustic and a little earthy, with a freshness that feels alive on the plate. And when you want more substance, a topping of blackened chicken, tender shrimp, or crumbled sausage adds just the right contrast, turning this light dish into something hearty without losing its charm.

Ingredients:

• 12 oz spaghetti or linguine
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 4–5 ripe tomatoes (or 1 can whole peeled tomatoes, 28 oz), chopped
• ½ tsp red pepper flakes (optional)
• Salt and freshly ground black pepper
• 1 cup fresh basil leaves, torn
• Grated Parmesan or pecorino, for serving

Optional protein add-ins:

• Blackened chicken breast, sliced
• Shrimp, quickly sautéed in garlic butter
• Italian sausage, crumbled and browned
• White beans (cannellini), stirred into the sauce

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta:
   Cook according to the package directions until al dente, usually 8–10 minutes. Before draining, scoop out about ½ cup of the cooking water. Drain and set the pasta aside.
2. Warm extra virgin olive oil in a skillet and cook the garlic with red pepper flakes:
   Keep the heat at medium and stir often so the garlic softens without burning. This flavors the oil and creates the base of the sauce.
3. Add the chopped tomatoes and let them simmer into a sauce:
   Cook for about 8–10 minutes, stirring occasionally, until the tomatoes break down and thicken slightly. Season with salt and pepper.
4. Toss the pasta into the skillet with a splash of cooking water:
   Turn the pasta in the sauce until each strand is coated and glossy, adding more cooking water if needed to loosen the sauce.
5. Remove from the heat and stir in the fresh basil leaves:
   Add the basil at the very end so it stays bright and fragrant.
6. Serve the pasta with Parmesan and your choice of protein:
   Arrange sliced chicken, shrimp, or sausage on top if using, and enjoy right away.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.

Note:

• Fresh tomatoes give the best flavor, but canned whole tomatoes work well when out of season.
• You can make the sauce smoother by crushing the tomatoes more as they cook, or keep it rustic and chunky.
• Basil should be added at the very end to keep its fragrance and color bright.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs