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a loose serving of fusilli coated in red tomato sauce with collapsed cherry tomato halves, torn wilted basil mixed through and finely melted Parmesan on a plain shallow bowl, with no basil sprig or side dish
Rachel Kim

One Pot Tomato Basil Pasta

Cherry tomatoes do most of the sauce work here, collapsing around short twists of pasta while the cooking water turns starchy. Crush a few against the pot once their skins split, but leave some whole for sweet bites among the noodles. The basil goes in after the heat is off. Boiling it from the start leaves dark threads and a duller smell, which wastes the main reason to buy fresh basil for such a short ingredient list.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz dry fusilli
  • 1 lb cherry tomatoes halved
  • 2 tbsp olive oil
  • 4 garlic cloves thinly sliced
  • 3 1/2 cups water divided
  • 3/4 tsp fine salt
  • 1/4 tsp crushed red pepper
  • 1/2 cup loosely packed fresh basil leaves torn
  • 1/2 cup finely grated Parmesan

Method
 

  1. Heat olive oil in a 5-quart Dutch oven over medium heat. Add garlic and red pepper and stir for 30 seconds without browning the garlic.
  2. Add tomatoes and salt and cook for 5 minutes, stirring and crushing some softened tomatoes with a wooden spoon.
  3. Add fusilli and 3 cups water. Bring to a boil, then reduce to a steady uncovered simmer and cook for 12 to 15 minutes, stirring from the bottom every 2 minutes.
  4. Add the remaining 1/2 cup water a few tablespoons at a time only if the pot gets dry before the pasta is tender. Simmer until the sauce clings to the twists rather than pooling like soup.
  5. Remove from the heat and fold in basil and Parmesan. Rest for 2 minutes, loosen with any remaining measured water if needed and divide among 4 bowls.