Pastasciutta Recipe

A comforting, authentic pastasciutta recipe made with simple tomato-basil sauce and perfectly cooked pasta. It’s the classic Italian comfort dish you can make in just 30 minutes, perfect for cozy weeknight meals.

Prep time

10 minutes

Cook time

20 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

12 oz spaghetti or rigatoni

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 (28 oz) can whole peeled San Marzano tomatoes

Salt and black pepper to taste

Handful of fresh basil leaves

Optional: pinch of red pepper flakes, 1 tbsp unsalted butter

Freshly grated Parmesan

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve about ½ cup of pasta water.
2. Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant.
3. Step 3: Add the whole peeled tomatoes, crushing them lightly with a spoon. Season with salt, pepper, and red pepper flakes if desired.
4. Step 4: Let the sauce simmer for 15–20 minutes, stirring occasionally, until slightly thickened.
5. Step 5: Stir in fresh basil leaves and a tablespoon of butter for added richness (optional).
6. Step 6: Add the drained pasta to the sauce and toss to coat evenly. Adjust consistency with reserved pasta water as needed.
7. Step 7: Serve immediately, topped with freshly grated Parmesan and extra basil leaves.

Notes

Add lentils or chopped vegetables for a vegetarian protein boost.

Freeze leftover sauce for future pasta nights.

Use San Marzano tomatoes for the most authentic Italian flavor.