Save to Pinterest The smell of garlic hitting hot olive oil still transports me back to my tiny first apartment kitchen. I had just discovered that canned tomatoes could actually taste incredible if you treated them right, and this pasta became my weeknight savior. Something magical happens when fresh basil meets simmering tomatoes, that aromatic moment when the whole kitchen suddenly feels warmer.
My friend Marco stopped by unexpectedly one rainy Tuesday when I had this bubbling away on the stove. He stood in the doorway inhaling deeply and declared this smelled exactly like his nonnas Sunday sauce. The way the chicken stays tender while absorbing all that garlicky tomato goodness makes people think youre hiding some secret technique.
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Ingredients
- Short pasta (penne, rigatoni, or fusilli): These shapes catch the sauce in every crevice, which is why I always grab them over spaghetti for this dish
- Salt: Generously salting your pasta water is the only chance to season the pasta itself, so dont be shy
- Boneless chicken breasts: Cutting them into bite sized pieces helps them cook faster and stay tender
- Olive oil: Use a decent quality oil here since the flavor really comes through in the simple sauce
- Garlic cloves: Minced fresh garlic makes all the difference, avoid the pre minced stuff in jars
- Canned diced tomatoes: Even in summer I keep these stocked, theyre incredibly consistent year round
- Fresh basil: Add this near the end so it keeps its bright flavor and doesnt turn bitter
- Parmesan cheese: Grate it yourself right before serving for the best melt and flavor
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Instructions
- Get your pasta going first:
- Bring a large pot of salted water to boil and cook pasta until al dente, then scoop out that precious half cup of pasta water before draining
- Sear the chicken:
- Season your chicken pieces with salt and pepper, then cook them in hot olive oil until golden and cooked through
- Build the aromatic base:
- In the same pan, sizzle minced garlic in olive oil for just 30 seconds until you can smell it
- Create the sauce:
- Pour in those diced tomatoes with their juice, add sugar, salt, and red pepper flakes, then let it simmer until slightly thickened
- Bring everything together:
- Stir in the chopped basil and cooked chicken, then add your drained pasta and toss to coat
- Finish it right:
- Remove from heat and fold in grated Parmesan, adding splashes of pasta water if the sauce needs loosening
Save to Pinterest This recipe has become my go to for new cooks because it teaches so many foundational techniques. The first time my daughter made it independently, she called me mid simmer, breathless with excitement as the kitchen filled with that incredible tomato basil aroma.
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Make It Your Own
Sometimes I toss in sautéed zucchini or mushrooms when I want extra vegetables. The sauce is versatile enough to handle whatever you have in the crisper drawer.
Pasta Perfection
Ive learned that pulling the pasta two minutes before the package says al dente gives you better results. It keeps cooking in the sauce and ends up perfectly textured.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the richness beautifully. I love setting out extra Parmesan at the table so everyone can add more to their liking.
- Let the sauce rest for 5 minutes before serving to let flavors settle
- Fresh basil garnish isnt just pretty, it adds an aromatic pop
- Leftovers actually taste better the next day
Save to Pinterest Theres something deeply satisfying about a dish that transforms simple ingredients into something this special. It reminds me why I fell in love with cooking in the first place.
Recipe Q&A
- → Can I use fresh tomatoes instead of canned?
Yes, use 1 kg ripe fresh tomatoes when in season. Dice them and cook slightly longer than canned to achieve the same thickened consistency.
- → What pasta shapes work best?
Short pasta with ridges or tubes like penne, rigatoni, or fusilli catch the sauce beautifully. The texture helps the tomato-basil sauce cling to every bite.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore sauce consistency.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with sautéed zucchini, mushrooms, or bell peppers. Add them when the chicken would normally go in the skillet.
- → Why add sugar to the sauce?
A small amount balances the natural acidity of tomatoes, especially canned varieties. It's optional—taste first and adjust based on your preference.
- → What wine pairs well?
A crisp Pinot Grigio or Sauvignon Blanc complements the tomato flavors beautifully. For red wine lovers, a light Chianti works wonderfully.
