Tomato Basil Pasta

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Tomato Basil Pasta to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Tomato Basil Pasta, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 10 ounces dry fusilli/spiral pasta
• 6 tablespoons olive oil
• 2 cloves crushed garlic
• 1 small onion, finely chopped
• 2 cups diced tomatoes
• 6 leaves fresh basil, torn
• 3 tablespoons grated Parmesan
• cheese
• 1 1/2 cups crumbled feta cheese
• salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring a large pot of lightly salted water to a boil

Step 2: Technique & Execution

Add fusilli pasta and cook for 8 to 10 minutes or until al dente; drain

Step 3: Technique & Execution

Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature

Step 4: Technique & Execution

Toss warm pasta with Parmesan and feta

Step 5: Technique & Execution

Stir in tomato mixture and sprinkle on salt and pepper

Step 6: Technique & Execution

You can add more Parmesan if desired