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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the olive oil in a large pan.
Add the garlic and cook for about 30 seconds until fragrant.
Add the chopped tomatoes and stir.
Add the salt and paprika (or chili powder).
Cook for 5–10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Pour in the water or broth.
Bring to a gentle boil.
Add the pasta and stir well.
Simmer until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
Stir in the fresh basil leaves.
Taste and adjust the seasoning if needed.
Serve hot.
Optional: top with grated Parmesan cheese, extra basil, or a drizzle of olive oil.
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For a creamier sauce, add a splash of cream or a dollop of yogurt before serving.
If you prefer a spicier dish, increase the amount of chili powder.
Can I use canned tomatoes?
Yes, you can substitute fresh tomatoes with canned ones. Use about 400g of canned tomatoes.
What type of pasta works best?
Any short pasta like penne or fusilli works well, but you can use your preferred type.
How can I make it vegetarian?
Use vegetable broth instead of chicken broth to keep it vegetarian.
Can I add meat?
Yes, you can add cooked chicken or sausage for extra protein.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
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