Basilico

Basilico Recipe from Italy with Olive Oil, Garlic, Tomatoes, and Basil

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Basilico, a classic tomato and basil sauce, is a staple in Italian cuisine. Its simplicity, relying on the freshness of its ingredients, makes it a favorite among home cooks and professional chefs alike. This recipe focuses on creating a rich, flavorful Basilico sauce that can be paired with your favorite pasta. The key to its delightful taste lies in the quality of the tomatoes, the aromatic basil, and the right balance of garlic and olive oil.

History

The origins of Basilico sauce can be traced back to the regions of Campania and Sicily in Italy, where tomatoes and basil grow abundantly. The recipe has evolved over centuries, with each generation adding its touch, but always staying true to the core ingredients. It became popularized across the world as Italian immigrants shared their culinary traditions, making it a beloved sauce in various cuisines.

Ingredients

3 tbsp of extra virgin olive oil (3 times around the pan)
3 cloves of garlic, minced
2 cans (2 x 8 oz or 227 g each) of crushed tomatoes, or diced in juice if you prefer chunky tomato sauce
20 leaves of fresh basil, roughly cut or torn

How to prepare

Heat olive oil and garlic in a deep pan over medium heat.
Once the garlic starts to sizzle, add tomatoes and heat them through.
Stir in basil leaves and reduce the heat to low.
Simmer until the pasta of your choice is cooked until al dente.
This amount of sauce is sufficient for up to 1.5 lb (680 g) of pasta.
To add sweetness to any tomato sauce, include 0.5 minced onion with the garlic and let it soften and sweeten over medium-low heat for 10 minutes before adding it to the tomato products.

Variations

For a spicy kick, add a pinch of red pepper flakes while cooking the sauce. Incorporating capers or olives can give the sauce a Sicilian twist. For a creamier texture, stir in a splash of heavy cream or coconut milk just before serving.

Cooking Tips & Tricks

To achieve the best flavor, use high-quality extra virgin olive oil and fresh basil leaves. The sauce benefits from simmering on low heat, allowing the flavors to meld together beautifully. For a smoother sauce, crushed tomatoes can be blended before cooking. Adding a pinch of sugar can balance the acidity of the tomatoes, creating a more rounded flavor.

Serving Suggestions

Serve the Basilico sauce over freshly cooked pasta, ideally al dente, to absorb the sauce's flavors fully. Garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese for an extra touch of flavor.

Cooking Techniques

The key technique in making Basilico sauce is simmering. This slow cooking process allows the flavors to develop and meld together, creating a rich and aromatic sauce. Stirring occasionally prevents the sauce from sticking to the pan and ensures even cooking.

Ingredient Substitutions

If fresh basil is not available, dried basil can be used, but the flavor will be less vibrant. In place of crushed tomatoes, whole peeled tomatoes can be crushed by hand or with a food processor for a chunkier texture. For a no-garlic version, substitute shallots or omit entirely.

Make Ahead Tips

Basilico sauce can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove, adding a little water if the sauce has thickened too much during storage.

Presentation Ideas

Serve the sauce over a nest of pasta, garnished with whole basil leaves and a drizzle of olive oil for an elegant presentation. For a rustic look, serve in a terracotta dish with a side of crusty bread.

Pairing Recommendations

Basilico sauce pairs beautifully with a variety of pastas, from spaghetti to penne. For a complete meal, serve with a side of grilled vegetables or a simple green salad. A light red wine, such as a Chianti, complements the flavors of the sauce.

Storage and Reheating Instructions

Store leftover sauce in an airtight container in the refrigerator or freezer. To reheat, thaw if frozen, then warm on the stove over low heat, adding a little water if necessary to adjust the consistency.

Nutrition Information

Calories per serving

A serving of Basilico sauce has approximately 90-120 calories, making it a light yet flavorful addition to any pasta dish. The majority of the calories come from the olive oil, which is why it's important to measure it carefully.

Carbohydrates

A serving of Basilico sauce contains approximately 10-15 grams of carbohydrates, primarily from the tomatoes. Opting for whole tomatoes and crushing them yourself can slightly reduce the carbohydrate content compared to store-bought crushed tomatoes, which may contain added sugars.

Fats

The extra virgin olive oil contributes healthy monounsaturated fats to the sauce. A serving contains about 7 grams of fat, which not only adds to the richness of the sauce but also aids in the absorption of fat-soluble vitamins.

Proteins

Basilico sauce is low in protein, with about 2 grams per serving. However, when served with pasta, especially protein-enriched or legume-based varieties, it becomes part of a balanced meal with a more substantial protein content.

Vitamins and minerals

Tomatoes are a great source of vitamin C, potassium, and lycopene, an antioxidant with numerous health benefits. Basil adds a small amount of vitamin K, essential for blood clotting and bone health. Together, they make the sauce not only delicious but also nutritious.

Alergens

This Basilico sauce is free from common allergens such as nuts, dairy, gluten, and soy, making it suitable for people with various dietary restrictions. However, always check the labels of canned tomatoes for any added ingredients that might contain allergens.

Summary

Overall, Basilico sauce is a healthy, low-calorie option rich in vitamins and antioxidants. It's a versatile sauce that can be adapted to fit various dietary needs while providing a burst of flavor to your meals.

Summary

This Basilico sauce recipe is a testament to the beauty of simplicity in Italian cooking. With just a few quality ingredients and some patience, you can create a sauce that's rich in flavor and history. Whether you're a seasoned chef or a cooking novice, this Basilico sauce is sure to become a staple in your culinary repertoire.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Basilico. It was a warm summer day, and I had just finished browsing through a quaint little market in the heart of Tuscany. As I wandered through the stalls filled with vibrant fruits and vegetables, I came across a small, elderly woman selling bunches of fresh basil.

Intrigued by the fragrant herb, I struck up a conversation with the woman. She told me that basil was a staple in Italian cuisine and shared with me her family recipe for a traditional Italian dish called Basilico. She explained that Basilico was a simple yet delicious pasta dish that showcased the fresh flavors of basil, tomatoes, and garlic.

Eager to learn more, I asked the woman if she would be willing to share her recipe with me. With a twinkle in her eye, she agreed and began to recite the ingredients and steps needed to make Basilico. I listened intently, taking mental notes of each detail she shared with me.

After thanking the woman for her generosity, I purchased a large bunch of basil from her stall and headed back to my own kitchen to recreate the dish. As I gathered the necessary ingredients and started cooking, the aroma of fresh basil filled the air, transporting me back to that bustling market in Tuscany.

The process of making Basilico was surprisingly simple yet required careful attention to detail. I sautéed garlic in olive oil until it was fragrant and golden, then added diced tomatoes and a generous handful of torn basil leaves. I let the mixture simmer on the stove, allowing the flavors to meld together and create a rich, savory sauce.

While the sauce cooked, I boiled a pot of water and added a generous amount of salt before cooking the pasta until it was al dente. Once the pasta was ready, I tossed it in the basil and tomato sauce, ensuring that each strand was coated in the flavorful mixture.

As I took my first bite of Basilico, I was transported back to that sunny day in Tuscany. The dish was bursting with the vibrant flavors of summer – the sweet tomatoes, the peppery basil, the sharp garlic. It was a taste of Italy in every bite, and I knew that this recipe would become a beloved favorite in my own kitchen.

Over the years, I have made Basilico countless times, each batch bringing back memories of that chance encounter with the kind woman at the market. I have shared the recipe with friends and family, passing on the tradition of this simple yet satisfying dish.

As I sit down to enjoy a bowl of Basilico once again, I am filled with gratitude for the culinary experiences that have shaped my love of cooking. From the bustling markets of Tuscany to the humble kitchens of my grandmother, each recipe holds a story waiting to be told and shared with others.

And so, I will continue to cook and create, drawing inspiration from the flavors of the world around me and the memories that each dish evokes. For me, cooking is not just about nourishing the body – it is about nourishing the soul and connecting with the rich tapestry of flavors and traditions that make up our culinary heritage. And in that spirit, I will always cherish the memory of stumbling upon the recipe for Basilico, a dish that has become a symbol of my love for food, family, and the joy of discovery.