Slow-Simmered San Marzano Tomato Pasta with Fresh Basil
A genuine Italian pasta dish where tomatoes are simmered for hours to develop deep sweetness, paired with al dente pasta and hand-torn basil for an authentic Roman experience. This italian-inspired mediterranean ready in about 100 minutes pairs grams San Marzano tomatoes, tablespoons olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 800 grams San Marzano tomatoes
- 4 tablespoons olive oil
- 4 garlic cloves
- 1 teaspoon dried oregano
- 400 grams pasta
- 50 grams fresh basil
Instructions
- Step 1: Core and crush 800 grams San Marzano tomatoes into a pot, adding 4 tablespoons olive oil and 4 minced garlic cloves, then simmer on low heat for 1 hour until thickened, stirring occasionally to prevent sticking.
- Step 2: After 45 minutes of simmering, stir in 1 teaspoon dried oregano and continue cooking until sauce reduces to a thick, spoon-coating consistency (about 15 minutes more).
- Step 3: Bring 4 liters of salted water to a rolling boil in a large pot, add 400 grams pasta, and cook for 8-10 minutes until al dente, reserving 1 cup pasta water.
- Step 4: While pasta cooks, tear 50 grams fresh basil leaves into small pieces and set aside.
- Step 5: Drain pasta, then toss immediately with the hot tomato sauce and 1/2 cup reserved pasta water, adding more water if needed to create a glossy coating, then top with fresh basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered San Marzano Tomato Pasta with Fresh Basil take to make?
Total time is about 100 minutes (15 min prep + 85 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered San Marzano Tomato Pasta with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams san marzano tomatoes from drying out.
Can I substitute ingredients in Slow-Simmered San Marzano Tomato Pasta with Fresh Basil?
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 Slow-Simmered San Marzano Tomato Pasta with Fresh Basil 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 Slow-Simmered San Marzano Tomato Pasta with Fresh Basil?
Italian mediterranean 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.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Very good for a 85-minute recipe. Would bump up the spice level though.
