By Akshara
November 11, 2026
When time is short, this 15-minute red sauce pasta brings bright, comforting Italian flavours to the table without lengthy simmering. Ripe, juicy tomatoes break down quickly in garlicky olive oil, creating a vibrant sauce finished with torn fresh basil. Tossed with al dente pasta, it is a fast, satisfying weeknight dinner.
 250g penne or spaghetti  4 large ripe tomatoes, finely chopped  4 garlic cloves, finely minced  2 tablespoons extra virgin olive oil  1/2 teaspoon chilli flakes  A handful of fresh basil leaves, torn  Salt and freshly cracked black pepper to taste  2 tablespoons grated Parmesan cheese (optional, for serving)
Boil the pasta in salted water according to packet instructions until al dente, reserving half a cup of the starchy cooking water before draining.
Heat the extra virgin olive oil in a wide skillet over medium-high heat, add the minced garlic and chilli flakes, and sauté for thirty seconds until fragrant without browning.
Add the finely chopped ripe tomatoes and salt to the skillet, cooking briskly for five to six minutes while mashing them gently with a spoon until a thick, saucy consistency forms.
Toss the drained pasta and a splash of reserved pasta water into the sauce, stir in the torn fresh basil and black pepper, and serve immediately with grated Parmesan if desired.