This tomato basil pasta is a light and refreshing take on traditional spaghetti!
The sweetness of tomatoes, fragrant basil, and the zing of garlic come together beautifully in this classic combination.
Finished with a sprinkle of Parmesan and a drizzle of olive oil, this dish is a testament to the beauty of easy cooking.
It’s a meal I could eat every week and never get tired of!
Why You’ll Love This Tomato Basil Pasta
Burst of Freshness: The combination of ripe tomatoes and fresh basil creates a vibrant and refreshing dish that is perfect for any season.
Quick Fix: This simple yet delicious meal comes together in about 20 minutes. It’s perfect for busy weeknights or last-minute dinner plans.
Versatile Crowd-Pleaser: This pasta can be made gluten-free or vegan with simple substitutions, making it ideal for diverse gatherings.
Seasonal Showcase: This recipe brilliantly highlights the best of summer produce. You can make the most of garden-fresh tomatoes and basil at their peak.
Ingredients
- Spaghetti or Angel Hair Pasta: The foundation of the dish. Long, thin strands catch the sauce perfectly.
- Ripe Tomatoes: The star of the show. They’re juicy, sweet, and bursting with flavor. Roma or cherry tomatoes work best.
- Fresh Basil Leaves: They’re right, peppery, and essential for that classic Italian taste.
- Garlic: The flavor enhancer. It adds depth and a subtle kick to the sauce.
- Extra Virgin Olive Oil: High-quality oil lends richness and helps the sauce cling to the pasta.
- Red Pepper Flakes: Just a pinch adds a pleasant warmth without overwhelming the dish.
- Balsamic Vinegar: A splash balances the sweetness of the tomatoes and rounds out the flavors.
- Salt and Black Pepper: The essential seasonings bring out the best in every ingredient.
- Parmesan Cheese: Freshly grated Parmigiano-Reggiano adds a salty, nutty flavor that completes the dish.
How to Make Tomato Basil Pasta
You won’t believe how easy this dish is to make!
1. Cook the pasta. Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
2. Prepare the garlic base. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
3. Cook the tomatoes. Add the diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook, stirring occasionally, for 6-8 minutes until the tomatoes soften and begin to break down and become saucy. Use the back of a spoon to gently crush the tomatoes and release their juices.
4. Season the sauce. Stir the balsamic vinegar into the tomato sauce. Taste and adjust seasoning with additional salt and pepper as needed.
5. Combine the pasta. Add the drained pasta to the skillet with the tomato sauce. Toss to coat the pasta, adding some of the reserved pasta water if needed to help the sauce adhere.
6. Add the final ingredients. Remove from heat and stir in the shredded basil leaves and 1/4 cup of the Parmesan cheese.
7. Serve. Serve the pasta immediately, garnished with the remaining Parmesan cheese. Drizzle with a little extra olive oil if desired.
Tips For the Best Tomato Basil Pasta
- The riper, the better. Use ripe, in-season tomatoes for the best flavor. Roma or cherry tomatoes work particularly well.
- Don’t overcook! Cook the pasta al dente so it retains a pleasant bite and doesn’t become mushy when tossed with the sauce.
- Taste and adjust. Taste the sauce and pasta and adjust the seasoning with salt, pepper, or a splash more vinegar to suit your preferences.
- Make it cheesy. Finish the dish with freshly grated Parmesan and a sprinkle of mozzarella for a savory, umami flavor.
- Vary it up. Try adding proteins like grilled chicken or shrimp, or vegetables like spinach, zucchini, or roasted red peppers for variety.
How to Store
If you have leftover pasta, follow these steps to store it.
To Store: Place the cooled pasta in an air-tight container and refrigerate for up to 3-4 days. For best flavor, store the pasta and sauce separately if possible.
To Reheat: Warm the pasta in a skillet over medium heat, adding a splash of water or olive oil to revive the sauce. Or, microwave in 30-second intervals, stirring between each, until heated through.
Tomato Basil Pasta
6
servings10
minutes10
minutes405
kcalThis tomato basil pasta is light, refreshing, and delicious! It comes together in just 20 minutes, making it an easy weeknight meal.
Ingredients
1 lb spaghetti or angel hair pasta
2 lbs ripe tomatoes (roma or cherry tomatoes work best), diced
1/2 cup fresh basil leaves, shredded or chopped
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 tsp red pepper flakes (optional)
1 tsp balsamic vinegar
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
- Add the diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook, stirring occasionally, for 6-8 minutes until the tomatoes soften and begin to break down and become saucy. Use the back of a spoon to gently crush the tomatoes and release their juices.
- Stir the balsamic vinegar into the tomato sauce. Taste and adjust seasoning with additional salt and pepper as needed.
- Add the drained pasta to the skillet with the tomato sauce. Toss to coat the pasta, adding some of the reserved pasta water if needed to help the sauce adhere.
- Remove from heat and stir in the shredded basil leaves and 1/4 cup of the parmesan cheese.
- Serve the pasta immediately, garnished with the remaining parmesan cheese. Drizzle with a little extra olive oil if desired.
Notes
- Serving suggestions. Serve alongside a simple green salad and crusty bread to round out the meal. A crisp white wine also pairs nicely.
- Make it even more cheesy. For a creamy texture, you can stir in a spoonful of ricotta cheese or mascarpone.
- Cook garlic on low heat. Sauté finely sliced or minced garlic in olive oil over low heat to infuse the oil without burning the garlic.
