Fresh Tomato Basil Garlic Spaghetti — Sliced with HUUSK Precision Forged Paring Knife
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When tomatoes are at the peak of ripeness, the best way to honour them is with a simple pasta that lets their natural sweetness shine. This tomato basil garlic spaghetti comes together in under 30 minutes and relies on clean, precise knife work — exactly what the HUUSK hand-forged paring knife delivers.
Ingredients (serves 2):
- 200g spaghetti
- 4 ripe medium tomatoes (on the vine if possible)
- 4 garlic cloves
- 1 small bunch fresh basil
- 3 tbsp extra-virgin olive oil
- 1 tbsp tomato paste (optional, for depth)
- Sea salt and freshly ground black pepper
- 30g Parmigiano-Reggiano, grated
- 1 HUUSK hand-forged paring knife
Step 1 — Boil the pasta.
Bring a large pot of generously salted water to a rolling boil.
Add the spaghetti and cook according to package instructions until al dente.
Reserve 100ml of pasta water before draining.
Step 2 — Prepare the tomatoes.
While the pasta cooks, wash the tomatoes and place them on a cutting board.
Take your HUUSK hand-forged paring knife.
Its ultra-thin, razor-sharp polished edge glides through the tomato skin and soft flesh in one clean motion, preserving every drop of juice.
Cut each tomato in half horizontally, scoop out the seeds with the knife tip, then dice the flesh into 1cm pieces.
The hammer-textured blade prevents juicy tomato pulp from sticking during cutting.
Step 3 — Mince the garlic and tear the basil.
Use the HUUSK paring knife to slice the garlic cloves into thin wafers,
then gather them and mince finely.
Pick the basil leaves from their stems and tear them gently by hand (tearing preserves more aromatic oils than cutting).
Step 4 — Build the sauce.
Heat olive oil in a wide skillet over medium-low heat.
Add the minced garlic and sauté for 30 seconds until fragrant — do not let it brown.
Add the tomato paste (if using) and stir for 20 seconds.
Add the diced tomatoes, season with salt and pepper,
and simmer gently for 8–10 minutes until the sauce thickens slightly.
Step 5 — Combine and finish.
Add the drained spaghetti to the skillet with the tomato sauce.
Toss well, adding splashes of reserved pasta water as needed to create a silky sauce that coats every strand.
Remove from heat and stir in two-thirds of the torn basil leaves.
Step 6 — Plate and serve.
Divide the spaghetti between two warm bowls.
Top with grated Parmigiano-Reggiano, the remaining fresh basil leaves,
and a final drizzle of extra-virgin olive oil.
Serve immediately.
