Pin It The smell of garlic hitting olive oil still pulls me back to my tiny first apartment kitchen, where I discovered that good dinner doesn't need to be complicated. My roommate had brought home some fresh basil from her father's garden, and we had chicken in the fridge and pasta in the pantry. That night became the template for so many quick weeknight meals since, though this version has evolved through years of tweaking and tasting.
Last summer, my neighbor Sarah popped over while I was making this, the tomato sauce bubbling away on the back burner. She ended up staying for dinner, and we sat on my back porch steps eating straight from the bowl, talking until the fireflies came out. Sometimes the simplest meals create the best memories.
Ingredients
- Short pasta (350 g): Penne, rigatoni, or fusilli work beautifully because the ridges and curves catch the sauce in every bite
- Salt for pasta water: Don't skip this step, well-seasoned water is the only chance to flavor the pasta itself
- Chicken breasts (2 medium): Cutting into bite-sized pieces before cooking means more surface area for browning and faster cooking time
- Olive oil (1 tbsp + 2 tbsp): Use it for cooking the chicken first, then build the sauce in the same pan to capture all those browned bits
- Garlic (3 cloves): Freshly minced releases more oils and flavor than pre-minced, and watch closely so it doesn't burn
- Canned diced tomatoes (800 g): Quality matters here, I've learned through trial and error that San Marzano varieties worth the extra few dollars
- Fresh basil (1 cup): Add it near the end so the flavor stays bright and vibrant rather than cooking away into nothingness
Instructions
- Get your pasta water going first:
- Bring a large pot of generously salted water to a rolling boil, then cook the pasta until it still has a slight bite to it, usually about a minute less than the package suggests
- Season and cook the chicken:
- While the water heats, toss the chicken pieces with salt and pepper, then brown them in hot olive oil until they're golden on the outside and cooked through, about 5 to 7 minutes
- Build the flavorful base:
- In the same skillet you used for the chicken, warm more olive oil and sizzle the garlic just until fragrant, maybe 30 seconds, because burnt garlic turns bitter
- Simmer the sauce to perfection:
- Pour in the tomatoes with their juices, add the sugar, salt, and red pepper flakes if you like some warmth, then let it bubble gently until it thickens slightly, about 10 to 12 minutes
- Bring everything together:
- Stir in the chopped basil and return the chicken to the pan, let them get acquainted for a couple of minutes, then toss in the pasta with a splash of that pasta water you saved
- Finish with cheese and serve:
- Take the pan off the heat, stir in the Parmesan until it melts into the sauce, and shower with fresh basil leaves before bringing it to the table
Pin It My cousin Marco visited from Rome last year and tasted this recipe, nodding approval as he twirled his fork. He told me my nonna would have approved of the simple approach, which I think might be the highest compliment I've ever received in the kitchen.
Making It Vegetarian
Some Tuesday nights I skip the chicken entirely and toss in sautéed zucchini or mushrooms instead. The vegetables soak up the tomato sauce beautifully, and honestly, nobody at my table seems to miss the meat protein.
Pasta Permutations
Whole wheat pasta brings a nutty flavor that stands up nicely to the bright tomato sauce. Gluten-free versions have improved so much in recent years, though I've found they need an extra minute of cooking time and maybe two splashes of pasta water instead of one.
Perfect Pairings
A crisp Pinot Grigio cuts through the tomato's acidity, though sparkling water with a squeeze of lemon works just as well for weeknight dinners. A simple green salad with a sharp vinaigrette balances the richness of the pasta perfectly.
- Set the table before you start cooking, because this dish wants to be eaten the moment it's done
- Grate extra Parmesan at the table, letting everyone add their own mountain of cheese
- Leftovers reheat surprisingly well, though you might need another splash of water to bring the sauce back to life
Pin It This recipe has seen me through exhausted weeknights, impromptu dinner parties, and quiet Sunday evenings alone at the stove. Hope it becomes just as reliable in your kitchen.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes work wonderfully when in season. Use about 800g (28 oz) of ripe tomatoes, chopped or roughly crushed. Increase simmering time slightly to 12-15 minutes if needed for the sauce to thicken properly.
- → How do I prevent the chicken from drying out?
Cut the chicken into bite-sized pieces and don't overcook. Sauté for 5-7 minutes over medium-high heat until golden and just cooked through. The chicken will continue cooking slightly when added back to the sauce.
- → What pasta shape works best for this dish?
Short tubular pasta like penne, rigatoni, or fusilli works best as the sauce clings well to these shapes. Any short pasta will do—avoid long noodles as they don't hold the sauce as effectively.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and add sautéed vegetables like zucchini, mushrooms, bell peppers, or spinach for substance and flavor. Sauté them alongside the garlic before adding tomatoes.
- → Why reserve pasta water?
Starchy pasta water helps loosen and emulsify the sauce, creating a silky coating on the pasta. Add it gradually when tossing pasta with sauce to reach your desired consistency.
- → How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore sauce consistency. You can also freeze for up to 2 months.