Spaghettini with Tomato and Basil Sauce

Spaghettini with Tomato and Basil Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 454 g

    cello spaghettini

  • 6 Tbsp.
    (90 mL)


  • 3

    cloves garlic minced

  • 4 cups
    (1 L)

    diced plum tomatoes (about 7) or canned chopped tomatoes

  • 1/2 cup
    (125 mL)

    packed chopped fresh basil leaves

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • grated canadian parmesan cheese

  • hot pepper flakes (optional)

  • salt and pepper


Cook spaghettini according to package directions. Set aside.

Melt butter in a large saucepan over medium-high heat until foamy.

Add garlic and cook and stir 2 minutes.

Stir in tomatoes and bring mixture to the boil. Reduce heat, cover and simmer 5 minutes. Remove from heat and stir in basil and vinegar. Add salt and pepper to taste.

Drain pasta and return to pot. Pour tomato mixture over pasta; toss to combine.

Sprinkle each serving with Parmesan cheese and hot pepper flakes.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007