When you want a quick, flavorful, and satisfying meal that doesn’t require hours in the kitchen, this Tomato Basil Pasta is a perfect choice. It blends the freshness of ripe tomatoes with fragrant basil, creating a light yet rich sauce that clings beautifully to your pasta. This dish is ideal if you’re looking for a meatless option that still feels hearty and fulfilling. With just a few simple ingredients, you can whip up a classic Italian favorite in about 15 minutes.
Why We Love This Tomato Basil Pasta Recipe
This recipe stands out because of its simplicity and incredible taste. You don’t need complicated techniques or hard-to-find ingredients to make a delicious pasta dinner. The vibrant cherry tomatoes burst with sweetness, balanced by the subtle heat from chili flakes and the aromatic punch of fresh basil. It’s a great way to enjoy fresh, seasonal produce. Plus, it’s customizable to your taste—whether you want it a little spicy, more garlicky, or topped with a sprinkle of cheese. The quick cooking time makes it perfect for busy nights or when you crave comfort food without the fuss.
Ingredients About Tomato Basil Pasta
- ½ pound (8oz/220 grams) pasta (such as spaghetti or penne)
- 2 tablespoons extra virgin olive oil, plus extra for serving
- 3 garlic cloves, minced or grated
- ¼ teaspoon chili flakes (adjust to taste)
- 2 ½ cups (about 12oz/350 grams) cherry tomatoes, halved
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon freshly cracked black pepper
- 1 cup lightly packed fresh basil leaves, shredded
- Grated parmesan cheese, for serving (optional)
How to Make Tomato Basil Pasta Directions
Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook it until al dente, following the package directions closely to ensure the perfect bite. Before draining, reserve about a cup of the pasta cooking water. This starchy water can be a secret weapon to help bind your sauce and pasta later.
While your pasta cooks, place a large skillet on medium heat and add two tablespoons of extra virgin olive oil. When the oil is warm, stir in the minced garlic and chili flakes. Let them cook for about one minute until the garlic releases its aroma but doesn’t brown. Then, toss in the halved cherry tomatoes along with the salt and cracked black pepper.
Cook this mixture over medium-high heat for 6 to 7 minutes. You’ll notice the tomatoes start to soften and burst, releasing their juices. The sauce will thicken slightly as it reduces and begins to cling to the pan. Stir occasionally to avoid burning, allowing the tomatoes to create a rich, juicy base.
Once the tomatoes are soft and the sauce has thickened, add the shredded fresh basil leaves. Give everything a good stir to blend the fragrant herbs with the tangy tomato mixture. Taste your sauce and adjust salt or chili flakes to your liking.
When the pasta is ready, drain it well and add it directly to the skillet with your sauce. Toss the pasta gently to coat each strand or piece with the flavorful tomato basil sauce. If the sauce seems too thick or dry, add a splash of the reserved pasta water to loosen it and create a silky texture. Cook together on high heat for about 30 seconds to marry the flavors.
Finally, turn off the heat and divide the pasta among your serving plates. Finish each portion with a drizzle of extra virgin olive oil, some fresh basil leaves, and, if you like, a sprinkle of grated parmesan cheese for a creamy touch.
How to Serve Tomato Basil Pasta
Serving this pasta is straightforward and satisfying. It works wonderfully as a standalone dish thanks to its balanced flavors and hearty nature. For a simple meal, pair it with a crisp green salad or steamed vegetables to add some freshness and crunch. You could also serve it alongside warm, crusty bread to help scoop up every bit of the delicious sauce.
If you want to elevate your meal, offer a small bowl of olives or marinated artichokes as an appetizer. When plating, use fresh basil leaves on top to add vibrant color and aroma that enhances the eating experience. Keep a bottle of high-quality extra virgin olive oil nearby so everyone can add an extra drizzle if desired. This simple touch makes the pasta feel even more luxurious.
Expert Tips: Tomato Basil Pasta
To get the best results from this recipe, a few tips can help you along. First, choose ripe, firm cherry tomatoes or similar varieties like Roma tomatoes for a rich, sweet flavor. If using larger tomatoes, dice them and remove excess seeds and watery pulp to avoid a watery sauce.
When cooking pasta, don’t forget to salt your boiling water generously—it should taste like the sea. This seasoning step is key for a well-balanced dish. Also, reserve some pasta water before draining. This starchy liquid acts as a natural thickener and helps your sauce stick perfectly to the noodles.
Use fresh basil leaves rather than dried for a bright, fragrant flavor. Add them at the end of cooking to preserve their vibrant aroma. For garlic, finely mince or grate it to infuse the oil evenly without overpowering the sauce.
If you like a bit of heat, adjust the chili flakes to your taste, but keep in mind the gentle warmth complements the tomatoes rather than overwhelming them. Finally, don’t skip the drizzle of olive oil before serving—it adds a luscious finish and enhances all the other flavors.
How to Store Tomato Basil Pasta
If you have leftovers, store them in an airtight container in the refrigerator. The pasta will keep well for up to 2 days, but for the best texture and flavor, enjoy it sooner rather than later. When reheating, warm it gently in a pan over low heat, adding a splash of water or olive oil to refresh the sauce and prevent it from drying out.
Avoid microwaving directly without stirring, as this can cause uneven heating and a less enjoyable texture. If you want to freeze the pasta, it’s best to freeze the sauce and pasta separately. The sauce can last up to 3 months in the freezer, while pasta may lose some texture after freezing.
Variation of Tomato Basil Pasta
There are many ways to customize this pasta to suit your preferences or what you have on hand. You can swap cherry tomatoes for Roma or vine tomatoes, just make sure to dice and reduce them thoroughly to prevent a watery sauce.
Add vegetables like sautéed mushrooms, zucchini, or spinach for extra nutrients and texture. For a richer sauce, stir in a splash of cream or a dollop of ricotta cheese just before serving.
If you want a protein boost, toss in cooked chickpeas or white beans to keep the dish vegetarian but more filling. For a dairy-free version, skip the parmesan and add nutritional yeast or a sprinkle of toasted nuts for a cheesy flavor.
Experiment with herbs by mixing in oregano, thyme, or parsley along with the basil for a more complex herbaceous note. You can also add a squeeze of fresh lemon juice at the end to brighten the flavors.
Frequently Asked Questions About Tomato Basil Pasta
What type of pasta works best for tomato basil pasta?
You can use any pasta you like, but long shapes like spaghetti or short ones like penne hold the sauce well. Choose your favorite and cook it al dente for the best texture.
Can I make tomato basil pasta without fresh basil?
While fresh basil is best for its aroma and flavor, you can use dried basil if needed. Add it earlier in the cooking process since dried herbs need time to release their flavor.
How do I prevent the sauce from being watery?
Using ripe but firm tomatoes helps. If the sauce seems watery, cook it longer to reduce the liquid or add a bit of reserved pasta water to adjust consistency after tossing with pasta.
Is this recipe suitable for a gluten-free diet?
Yes, simply substitute your regular pasta with a gluten-free variety. The sauce itself is naturally gluten-free.
Can I prepare this sauce ahead of time?
Yes, you can make the tomato basil sauce a day ahead and refrigerate it. When ready to serve, warm it gently and toss with freshly cooked pasta.
Tomato Basil Pasta
Equipment
- Large Pot
- Skillet
Ingredients
- 1/2 lb. pasta (such as spaghetti or penne)
- 2 Tbsp. extra virgin olive oil plus extra for serving
- 3 cloves garlic minced or grated
- 1/4 tsp. chili flakes adjust to taste
- 2 1/2 cups cherry tomatoes halved
- 1/4 tsp. fine salt plus more to taste
- 1/8 tsp. freshly cracked black pepper
- 1 cup fresh basil leaves lightly packed and shredded
- Grated parmesan cheese for serving optional
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, reserving 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and chili flakes, cooking for about 1 minute until fragrant.
- Add halved cherry tomatoes, salt, and black pepper. Cook over medium-high heat for 6-7 minutes until tomatoes soften and release their juices.
- Stir in shredded basil leaves and mix well. Taste and adjust seasoning if needed.
- Add drained pasta directly to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Divide among plates, drizzle with extra olive oil, and top with fresh basil and grated parmesan if desired.
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