Italian Half-and-Half Tomato and Basil Pasta Sauce
A balanced pasta sauce combining half crushed San Marzano tomatoes and half fresh tomato purée simmered with garlic and basil for fresh flavor. This italian-inspired pasta ready in about 25 minutes blends extra virgin olive oil, minced garlic cloves, crushed San Marzano tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp extra virgin olive oil
- 4 cloves, minced garlic cloves
- 1 1/2 cups crushed San Marzano tomatoes
- 1 1/2 cups fresh tomato purée
- 1 cup, torn fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp, optional red pepper flakes
- 12 oz spaghetti pasta
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente; drain and reserve 1/2 cup pasta water.
- Step 2: While the pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 1 1/2 cups crushed San Marzano tomatoes and 1 1/2 cups fresh tomato purée to the skillet. Stir in 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Simmer the sauce over medium-low heat for 12 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Step 5: Stir in 1 cup torn fresh basil leaves and cook for another 2 minutes until the basil is fragrant.
- Step 6: Toss the drained spaghetti into the sauce with 1/2 cup reserved pasta water to loosen if needed. Toss vigorously for 1 minute until every strand is coated evenly.
- Step 7: Serve immediately with extra basil or grated Parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Half-and-Half Tomato and Basil Pasta Sauce take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Italian Half-and-Half Tomato and Basil Pasta Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Italian Half-and-Half Tomato and Basil Pasta Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Half-and-Half Tomato and Basil Pasta Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Half-and-Half Tomato and Basil Pasta Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
