Fresh Pasta with Tomato and Basil Sauce Recipe

Flour: The base for our homemade pasta, providing structure and texture.

Eggs: Essential for binding the dough and adding richness.

Olive oil: Used in both the pasta dough and the sauce for a smooth, rich flavor.

Garlic: Adds a fragrant, savory note to the sauce.

Tomatoes: The star of the sauce, providing a fresh, tangy flavor.

Salt: Enhances the flavors of both the pasta and the sauce.

Basil leaves: Adds a fresh, aromatic touch to the sauce.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten, giving your pasta the perfect texture. If the dough feels too sticky, sprinkle a little flour on your work surface. Conversely, if it feels too dry, wet your hands slightly and continue kneading.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoon of water per egg. This is a great vegan alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a high smoke point, making it a good substitute for cooking.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor profile.

• tomatoes - Substitute with canned tomatoes: Use an equivalent amount of canned diced tomatoes. They are convenient and available year-round.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• fresh basil leaves - Substitute with dried basil: Use ⅓ of the amount of dried basil as a substitute for fresh basil. It provides a similar flavor, though less vibrant.

• Allow the fresh pasta to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the cooled pasta to an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible to prevent freezer burn.
• For the tomato and basil sauce, let it cool to room temperature. This helps maintain the sauce's texture and flavor.
• Store the sauce in a separate airtight container. You can also use freezer-safe jars or resealable plastic bags.
• Label the containers with the date to keep track of freshness.
• Place the pasta and sauce in the refrigerator if you plan to use them within 2-3 days. For longer storage, place them in the freezer.
• When freezing, lay the pasta flat in the bag or container to prevent clumping. You can also freeze the pasta in single-serving portions for convenience.
• To reheat, thaw the pasta and sauce in the refrigerator overnight. Reheat the pasta by briefly boiling it for 1-2 minutes. Warm the sauce in a skillet over medium heat until heated through.
• If you’re in a hurry, you can reheat the frozen pasta directly by boiling it for 3-4 minutes. Heat the sauce in a microwave-safe container, stirring occasionally, until hot.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover pasta and sauce to the skillet.
  3. Stir occasionally to ensure even heating, adding a tablespoon of water if the sauce becomes too thick.
  4. Heat until the pasta is warmed through, about 5-7 minutes.

• Microwave Method:

  1. Transfer the pasta and sauce to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, then stir.
  4. Continue microwaving in 30-second intervals, stirring in between, until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pasta and sauce in an oven-safe dish and cover with aluminum foil.
  3. Bake for 15-20 minutes, or until the pasta is heated through.
  4. For a crispy top, remove the foil during the last 5 minutes of baking.

• Boiling Water Method:

  1. Bring a pot of water to a gentle boil.
  2. Place the leftover pasta in a heatproof colander.
  3. Dip the colander into the boiling water for about 30 seconds to 1 minute.
  4. Remove and let drain, then mix with reheated sauce in a skillet or bowl.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the pasta and sauce in a heatproof dish and set it in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.

• Mixing bowl: Use this to combine the flour and eggs to form the dough.

• Pasta maker: This helps in rolling out the dough evenly and cutting it into desired shapes.

• Rolling pin: An alternative to the pasta maker for rolling out the dough.

• Large pot: Necessary for boiling the salted water to cook the pasta.

• Skillet: Used to heat the olive oil and cook the garlic, tomatoes, and basil sauce.

• Knife: Essential for chopping the tomatoes and basil, and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the tomatoes, basil, and garlic.

• Measuring cups: Used to measure the flour and tomatoes accurately.

• Measuring spoons: Used to measure the olive oil and salt.

• Colander: Useful for draining the cooked pasta.

• Wooden spoon: Ideal for stirring the sauce and tossing it with the pasta.

Use pre-made pasta: Save time by using store-bought fresh pasta instead of making it from scratch.

Quick sauce prep: Opt for canned diced tomatoes to cut down on chopping time.

Minced garlic in a jar: Use pre-minced garlic to avoid peeling and chopping.

Batch cook: Make a large batch of tomato and basil sauce and freeze portions for future use.

Efficient basil prep: Stack and roll basil leaves before chopping to save time.