Save The first time my roommate Marco made this for our crowded apartment dinner, he insisted the secret was letting the garlic just kiss the oil, nothing more. We all crowded into our tiny kitchen, watching him toss the pasta with this confidence I'd never seen before. That night taught me that simple ingredients, when treated with respect, become something entirely magical. Now whenever basil fills my kitchen, I'm back in that apartment, laughter bouncing off walls, plates being passed around.
Last summer my sister called me at 7pm, completely exhausted after her twins' birthday party chaos. I talked her through this recipe over the phone while she fumbled through her pantry. Twenty minutes later she texted a photo of an empty bowl and three messy faced kids asking for seconds. That's when I knew this wasn't just dinner, it was a lifeline.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and nooks catch every drop of sauce, though my Nonna would argue long pasta works just as well
- Salt for pasta water: Make it taste like the sea, seriously, don't be shy with it
- Boneless chicken breasts: Cutting into bite sized pieces means more surface area gets golden and flavorful
- Olive oil: Use the good stuff here, it carries the entire foundation of flavor
- Garlic: Fresh minced, never jarred, the difference is night and day
- Canned diced tomatoes: In winter they're actually better than fresh, just check for Italian imports
- Sugar: Just enough to tame the acidity, especially if your tomatoes are particularly sharp
- Fresh basil: Tear it by hand, cutting with a knife bruises the leaves and makes them bitter
- Parmesan cheese: Grate it yourself right before serving, pre-grated has anti caking agents that ruin the melt
Instructions
- Get your water boiling first:
- That salted pot needs to be ready the moment your sauce is done
- Season and cook your chicken:
- Let those pieces get golden brown on at least two sides, don't rush the color
- Wake up the garlic:
- Thirty seconds is all it needs, any longer and you'll taste bitterness, not fragrance
- Build your sauce base:
- Let the tomatoes bubble down until they look glossy and slightly thickened
- Bring it all together:
- That pasta water is liquid gold, add it if your sauce looks too tight
- Finish with love:
- The Parmesan goes in last, off the heat, so it melts into every strand
Save My daughter requested this for her birthday dinner three years in a row, which is basically the highest compliment a seven year old can pay. Watching her twirl pasta around her fork, Parmesan dusted across her chin, reminded me why feeding people matters so much.
Choosing Your Pasta Shape
I've tested this with everything from angel hair to rigatoni, and here's what I've learned. Short pasta with ridges holds onto chunky sauces beautifully, while smooth shapes work better with creamier versions. Whole wheat needs an extra minute of cooking time and slightly more pasta water to loosen things up.
Making It Yours
Some nights I'll add a handful of spinach right at the end, just until it wilts. Other times, when I want more depth, I'll simmer a tin of anchovies into the tomato sauce until they dissolve completely. The recipe forgives all kinds of experiments, as long as you keep the garlic gently sizzled and the pasta properly salted.
What To Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness perfectly. Or just crusty bread, because mopping up that sauce with warm bread is its own kind of pleasure.
- Don't forget extra Parmesan at the table, people always want more
- A glass of something cold and crisp makes everything feel more complete
- Leftovers reheat beautifully with just a splash of water
Save Some of the best conversations happen around a bowl of pasta, and this recipe has hosted quite a few of them in my kitchen.
Recipe FAQs
- → What pasta types work best for this dish?
Short pasta varieties like penne, rigatoni, or fusilli hold the sauce well and maintain a pleasant texture when cooked al dente.
- → Can the chicken be substituted or omitted?
Yes, for a vegetarian option, omit the chicken and consider adding sautéed zucchini or mushrooms for added texture and flavor.
- → How can I balance the acidity of the tomatoes?
A small amount of sugar helps balance the acidity in the tomato sauce without overpowering the natural flavors.
- → What is the best way to incorporate basil in the dish?
Add freshly chopped basil toward the end of cooking to preserve its bright flavor and aroma, and use whole leaves as garnish for freshness.
- → How do I keep the sauce from becoming too thick or dry?
Reserve some pasta cooking water and add a splash if the sauce needs loosening; this helps maintain a smooth, coated texture on the pasta.