The basil pasta I had at a restaurant was delicious, so I tried making it at home using home-grown basil leaves to make the sauce!Using thick cuts of bacon and basil sauce that doesn't contain pine nuts is only my preference.You can do other preparations while the pasta is boiling. Don't forget to set aside 100 ml of the pasta water!I recommend thick cuts of bacon, cut into sticks for a nice texture.Fresh basil leaves are great for a garnish! Recipe by Hamumaki

Simply put, I just love pasta.I use fresh tomatoes, but you could also use 200 ml store-bought or homemade tomato sauce, although the process from Steps 5-11 will be different.For store-bought or homemade sauce, I recommend adding grated garlic to taste. Recipe by *ai*

We love pasta in our house, so we enjoy it in many ways.I made a variation of my recipe for Chilled Tomato Soup Pasta that tasted more like the "Chilled Tomato Sauce Pasta with a Punch" that's served at Italian restaurants in Japan in the summer.* All the directions are hints, but Steps 11 through 16 are especially important; they will decide the flavor. However, don't squeeze too much in Step 15.* It may seem like there's a lot of garlic, but it's the right amount.* Be careful to preserve the shape of the tomatoes. Recipe by *ai*

I harvested a lot of basil from the a pot in my garden, so I tried adding some to my usual tomato sauce.If you cook down the sauce too much, thin it out a bit with pasta cooking water.If you don't simmer the sauce enough though it will be watery.If you don't have fresh basil, substitute dried basil.If you don't like the sourness of tomato, add 1 to 2 teaspoons of sugar. Recipe by Ery

I made this because I wanted to use up some cherry tomatoes.- Recipe by Seichan no heya

I wanted to eat both chilled pasta with arugula sauce and tomato sauce!!I used arugula to make the Genovese-style sauce in this recipe. You can, of course, use basil for this.It takes time to make two different sauces, so it's easier to make them beforehand and reheat to serve. For 1 sering. Recipe by John Lee Cooker

There used to be a small, counter-seating only Italian restaurant that served delicious pasta, near Minami Senba in Chuo ward, Osaka, where I grew up. Everything they had was so good, but they closed I've been trying to re-create their flavors. I think for now, this ratio is working?-Step 6 to 8 may seem unimportant, but they are actually critical in nailing down the flavor of the dish.-Chilled pasta tends to taste bland, so season it well with salt and pepper. This is very important.-The A water amount depends on what additional ingredients you use. Use less water if you are using very watery or oily ingredients. If using tomatoes, omit the water.Just add whatever additions you feel like. Recipe by *ai*

I can't get a large quantity of basil from my garden, but I still wanted to eat basil sauce pasta. That's how I came up with this.I usually don't add any dashi stock, but I added it since I wanted to improve the flavor.The ground sesame seeds are a substitute for the pine nuts that are often used for genovese sauce. For 1 serving. Recipe by Tama@fukuiken

A great sauce for any pasta or anything else you like to use pesto for (sorry for the bad photo, it really is delicious!). The balsamic vinegar in this recipe pairs well with dishes that contain tomatoes. Goes excellent with the Sun-dried Tomato Pasta - See my recipe here: https://cookpad.wasmer.app/us/recipes/271714-sun-dried-tomato-pasta-doughMakes enough for 4 servings of pasta.Recipe from an "Infused Pasta" cooking class I took at the Seasoned Farmhouse in Columbus, Ohio by Chef Tom Hughes.Notes: You can use any other green herbs or leafy greens in place of basil. You can also substitute any nut in place of the pine nuts. Almonds are the closest flavor to pine nuts, but cheaper.

I usually use my basil sauce to make a hot salad with boiled potatoes. My son loves that dish.I store my basil sauce in an empty jam bottle that contains 250 g. The addition to the cheese should be later to improve the flavor and to make the sauce storable. The key is to finish cooking the pasta, potato, and the boiled eggs at the same time. Recipe by Suu

Fresh and tasty sauce for pasta, this would also double up as a soup!

I came up with this recipe after much thought. Tomato sauce is just not enough, but if you add some heavy cream, it is so delicious. For the tomato sauce I usedDuring Step 2, you can simmer over medium heat for about 8-10 minutes.If you can't make the sauce at the same time as the pasta, add some hot salt water to the sauce pan instead.-You can use just the tomatoes and tuna.-You can serve 2~3 people if you use a lot of sauce. Recipe by Yuuyuu0221