Spaghettini with Tomato-Basil Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Appreciated for its flavorful simplicity, this traditional dish marries pasta with garden-fresh tomatoes and basil. Adding pancetta and curls of Parmesan cheese make it a more robust meal. Pair with a green salad, crusty bread, and a Chianti or Sangiovese wine.


  • 2 Tbsp olive oil
  • ¼ lb (125 g) pancetta, chopped
  • 1 small yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 small dried red chile, crushed, or pinch of red pepper flakes
  • cups (20 fl oz/625 ml) Tomato-Basil Sauce
  • 2 tsp salt
  • 1 lb (500 g) spaghettini or other strand pasta
  • cup ( oz/45 g) freshly grated Parmesan cheese, plus shavings for garnish
  • ¼ cup ( oz/10 g) chopped fresh basil


In a large saucepan over medium heat, warm the olive oil. Add the pancetta and cook, stirring frequently, until golden, about 10 minutes. Add the onion and sauté until tender and golden, about 5 minutes. Add the garlic and chile and sauté until the garlic is golden, about 1 minute longer. Stir in the tomato sauce and keep warm over low heat.

Meanwhile, bring a large pot of water to a boil over high heat. Add the salt and pasta and cook, stirring frequently, until the pasta is al dente, according to the package directions. Drain the pasta, reserving a ladeful of the cooking water.

Add the pasta to the saucepan and stir and toss well. Add a little of the reserved cooking water to loosen the sauce, if necessary. Sprinkle with the cup grated cheese and toss again.

Divide among warmed individual plates. Garnish with the basil and Parmesan shavings and serve at once.