Slow-Simmered Tomato and Basil Pasta with Pecorino

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavored pasta dish where tomatoes are gently reduced with fresh basil, creating a rich sauce that clings perfectly to al dente spaghetti. This italian-inspired pasta ready in about 45 minutes pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 502 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 502 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water (1 tbsp salt per 4 quarts water) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant and garlic turns golden.
  3. Step 3: Stir in 28 oz crushed tomatoes and simmer uncovered for 15 minutes, stirring occasionally until sauce thickens slightly.
  4. Step 4: Remove from heat and stir in 1/4 cup chopped basil. Add drained spaghetti to skillet, then pour in 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until sauce coats pasta evenly.
  5. Step 5: Stir in 1/4 cup grated Pecorino Romano until melted and creamy. Season with salt and black pepper to taste.

Frequently asked questions

How long does Slow-Simmered Tomato and Basil Pasta with Pecorino take to make?

Total time is about 45 minutes (15 min prep + 30 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 Tomato and Basil Pasta with Pecorino?

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 spaghetti from drying out.

Can I substitute ingredients in Slow-Simmered Tomato and Basil Pasta with Pecorino?

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 Tomato and Basil Pasta with Pecorino 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 Tomato and Basil Pasta with Pecorino?

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.

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