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Pan-Blistered Tomato Basil Sauce

Pan-Blistered Tomato Basil Sauce

Sometimes all you need is a simple pasta dinner, made with fresh ingredients and packed with flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 4 Roma tomatoes Roma tomatoes
  • 8 oz mezzi rigatoni
  • 2 tbsp olive oil
  • 2 clove garlic
  • 1/4 cup fresh basil
  • 1/4 cup grated parmesan
  • 1/2 tsp Salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • pinch red pepper flakes
  • 1/2 tsp is g u lg Italian seasoning

Method
 

  1. Bring a pot of well-salted water to a boil and cook your pasta until al dente.
  1. Heat olive oil in a large skillet over medium-high heat.
  1. Place tomatoes cut side down and let them cook for 4–5 minutes without moving until blistered and soft.
  1. Remove the skins, then mash the tomatoes directly in the pan to create your sauce.
  1. Add garlic and seasonings. Cook for 2-3 minutes until fragrant. Stir in the basil.
  1. Add pasta and sprinkle in parmesan until the sauce turns glossy and coats the pasta.

Notes

  • For a richer dish, consider adding burrata or extra cheese.
  • Use fresh basil for the best flavor, and tear it instead of chopping to preserve its aroma.
  • Cook the tomatoes without moving them to ensure they blister properly.