Save I used to think pasta with tomato sauce was something you threw together on exhausted weeknights, until a friend from Rome watched me make it and gently pointed out I was treating everything separately instead of letting them become friends in the pan. Now I understand why Italian nonnas call tomato sauce a conversation between ingredients. The way the basil hits that hot garlic oil still makes my whole kitchen sit up and pay attention.
Last Tuesday my roommate wandered in with that specific hunger that demands something satisfying but not heavy, and I had this bubbling away on the stove. She stood in the doorway taking deep breaths through her nose before even asking what was for dinner. We ate standing up at the counter, twirling pasta and talking until the pan was scraped clean and I realized I forgot to even set the table.
Ingredients
- 350 g (12 oz) short pasta: Penne, rigatoni, or fusilli catch the sauce in those ridges and curves, making every bite saucy instead of just coated
- Generous pinch of salt: Pasta water should taste like the sea, and this is your only chance to season the pasta itself from the inside out
- 2 medium boneless skinless chicken breasts (about 350 g / 12 oz): Cutting into bite-sized pieces before cooking means more surface area gets golden and flavorful
- 1 tbsp olive oil: Use this for the chicken to get a nice sear going without overcrowding the pan
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously since this builds the foundation of flavor
- 2 tbsp olive oil: This is for the sauce base, where the garlic will bloom and release all its aromatic magic
- 3 cloves garlic, minced: Fresh garlic matters here, and keep those pieces small so they infuse the oil without burning
- 800 g (28 oz) canned diced tomatoes: Good quality canned tomatoes with juice are actually more reliable than fresh for year-round cooking
- 1/2 tsp sugar (optional): Just a whisper helps balance the acidity, especially if your tomatoes taste particularly sharp
- 1/2 tsp salt: Adjust this as the sauce simmers, starting with less and building to your taste
- 1/4 tsp crushed red pepper flakes (optional): These add a gentle warmth that makes the basil sing without overwhelming the dish
- 1 loosely packed cup (25 g) fresh basil leaves: Add this at the end so it stays bright and aromatic instead of cooking into nothingness
- 40 g (1/3 cup) freshly grated Parmesan cheese: Grating it yourself makes a huge difference in how it melts into the sauce
- Extra fresh basil and Parmesan: For serving, because seeing those green leaves on top is part of the experience
Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to a boil and cook pasta until al dente, then reserve 1/2 cup of that starchy pasta water before draining, because it is liquid gold
- Cook the chicken:
- Season the pieces with salt and pepper, then sauté in 1 tbsp olive oil over medium-high heat until golden and cooked through, about 5-7 minutes, before setting aside on a plate
- Build the sauce base:
- In the same skillet, warm 2 tbsp olive oil and add minced garlic, sautéing for just 30 seconds until fragrant but not browned
- Simmer the tomatoes:
- Pour in the diced tomatoes with their juice, add sugar, salt, and red pepper flakes, then simmer uncovered for 10-12 minutes until slightly thickened
- Bring everything together:
- Stir in the chopped basil and cooked chicken, simmering for 2-3 minutes more before adding the drained pasta and tossing to coat, using a splash of pasta water if needed
- Finish with cheese:
- Remove from heat and stir in grated Parmesan until it melts into the sauce, then serve immediately with fresh basil and extra Parmesan on top
Save My sister claimed she hated tomato sauce until she watched me make this on a lazy Sunday afternoon, stirring and tasting and explaining why each step mattered. She asked for the recipe before her bowl was even empty, and now it is the first thing she cooks when she is had a rough week and needs something that feels like a hug.
Choosing Your Pasta Shape
Short pasta with ridges or tubes works best here because they catch and hold onto every bit of sauce. I have tried this with spaghetti, and something about the way the sauce clings to chunkier shapes just hits differently. The little pieces of chicken and tomato get trapped inside penne and rigatoni in the most satisfying way.
Getting The Sauce Just Right
The sauce should look glossy and coat the back of a spoon, and if it seems too tight that pasta water will fix it instantly. I used to panic when my sauce looked thick, but now I know it just wants to become best friends with that starchy cooking liquid. Trust your eyes more than the timer, and taste as you go.
Make It Your Own
This recipe is beautifully forgiving once you understand the basic rhythm, and it welcomes all kinds of variations depending on what is in your fridge or what you are craving.
- Skip the chicken and add sautéed zucchini or mushrooms for a vegetarian version that still feels substantial
- Try whole wheat or gluten-free pasta if that is how you roll, just adjust the cooking time accordingly
- A splash of cream at the end transforms it into something pink and luxurious, though purists might raise their eyebrows
Save There is something deeply comforting about a dish that comes together so simply yet tastes like it required hours of care. Hope this recipe finds its way into your regular rotation, just as it has in mine.
Saffron Brook Recipe Q&As
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use ripe, in-season fresh tomatoes. You'll need about 800g (28 oz). Blanch them briefly, remove skins, chop, and use as directed. Fresh tomatoes may require slightly longer cooking time to reach the desired sauce consistency.
- → How do I prevent the chicken from drying out?
Cut chicken into uniform bite-sized pieces for even cooking. Sauté over medium-high heat for only 5-7 minutes until just cooked through. Avoid overcooking by checking for golden exterior and no pink inside. The chicken continues cooking slightly when simmered in the sauce.
- → Why is reserving pasta water important?
Pasta water contains starch that helps emulsify and thicken the sauce naturally. It also allows you to adjust the sauce consistency when tossing with pasta. A splash of reserved water prevents the sauce from becoming too thick or dry.
- → Can I make this vegetarian?
Yes, simply omit the chicken and add sautéed mushrooms, zucchini, or eggplant instead. Cook the vegetables until tender before adding the tomato sauce. This maintains the same cooking time and provides similar heartiness and texture.
- → What pasta shapes work best?
Short tubular pasta like penne, rigatoni, or fusilli work beautifully as they catch and hold the sauce well. Avoid thin spaghetti which doesn't grip the sauce effectively. Choose whichever appeals to you, adjusting cooking time per package directions.
- → Can I prepare this ahead of time?
Prepare the sauce completely and refrigerate up to 24 hours. Cook the pasta fresh just before serving and warm the sauce gently. For best results, keep sauce and pasta separate until ready to combine, then toss together right before serving.