Spaghettini with Fresh Tomato and Basil Sauce

This is the Spaghettini with Fresh Tomato and Basil Sauce recipe.

  • Prep: 10 min
  • Cooking: 10 min
Yields 4 servings
spaghettini with fresh tomato and basil sauce


  • 1 pkg (1 lb/450 g) spaghettini
  • 1/3 cup (80 mL) butter
  • 3 garlic cloves minced
  • 4 cups (1 L) diced plum tomatoes
  • 1/2 cup (125 mL) packed chopped fresh basil leaves
  • 2 tbsp (30 mL) balsamic vinegar
  • Salt and pepper to taste
  • Grated Canadian Parmesan cheese
  • Hot pepper flakes optional


Cook spaghettini according to package directions. Drain.

Melt butter in a large saucepan over medium-high heat until foamy. Add garlic. 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 Canadian Parmesan cheese and hot pepper flakes, if desired.


Add 1 cup (250 mL) thinly sliced mushrooms and 1/4 cup (60 mL) sliced green onions to recipe and cook in the melted butter along with the garlic.


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Nutritional Information

per serving
Energy: 645 Calories
Protein: 18 g
Carbohydrate: 96 g
Fat: 21 g
Calcium: 138 mg