Fresh Tomato Basil Pasta Recipe

This saucy fresh Tomato Basil Pasta is made with sweet cherry tomatoes, fresh basil, and garlic, ready in just 25 minutes. The magic happens when the hot noodles toss with the blistered tomatoes, creating a naturally glossy sauce. I always rely on this simple dish for quick weeknight dinners.

Why This Classic Works

I used to overcomplicate pasta sauce by simmering it for hours with countless ingredients. It turns out that relying on a few high-quality components yields a much fresher flavor.

The surprise for me was learning to use the pasta water. Just a splash binds the oil and tomato juices into a surprisingly rich coating.

Tomato Basil Pasta Ingredients

• 1 lb (450g) dried spaghetti
• 1/4 cup (60ml) extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 2 lbs (900g) cherry tomatoes, halved
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese

How To Make Tomato Basil Pasta

1. Boil the Pasta: Cook the pasta in heavily salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sizzle the Garlic: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for one minute until fragrant but not browned.
3. Blister the Tomatoes: Add the cherry tomatoes, salt, and pepper to the skillet. Cook for 10 minutes until the tomatoes burst and release their juices.
4. Toss Together: Add the drained pasta and a splash of the reserved pasta water to the skillet. Toss vigorously over low heat until the sauce coats the noodles.
5. Add the Basil: Remove from heat and stir in the torn fresh basil and Parmesan cheese before serving.

Recipe Tips

• Save the pasta water: The starchy water is crucial for emulsifying the olive oil and tomato juices into a cohesive sauce.
• Use high-quality olive oil: Since there are so few ingredients, a robust extra virgin olive oil drastically improves the final flavor.
• Tear the basil: Tearing the leaves by hand instead of chopping prevents them from bruising and turning black.

What To Serve With Tomato Basil Pasta

Keep the sides simple to let the pasta shine. A crisp green salad dressed with a sharp vinaigrette cuts through the richness of the olive oil. Warm garlic bread is also excellent for soaking up the leftover tomato juices.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of water to loosen the sauce. I do not recommend freezing this dish because the fresh tomatoes will turn mushy.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, you can use a can of high-quality whole peeled tomatoes. Just crush them by hand as they cook down in the skillet.

What shape of pasta works best?

Long strands like spaghetti or linguine are classic choices. However, short shapes like penne or rigatoni also hold the chunky tomato sauce well.

Can I make this vegan?

Absolutely. Simply omit the optional Parmesan cheese or substitute it with a plant-based alternative.

Nutrition

• Calories: 410 kcal
• Total Fat: 15 g
• Saturated Fat: 2.5 g
• Cholesterol: 5 mg
• Sodium: 320 mg
• Total Carbohydrate: 58 g
• Protein: 12 g

Tomato Basil Pasta

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Tomato Basil Pasta combines saucy fresh textures with sweet cherry tomatoes, garlic, and fresh basil. Ready in 25 minutes, this quick dinner is an easy choice for busy weeknights when you need something simple.

Ingredients

• 1 lb (450g) dried spaghetti

• 1/4 cup (60ml) extra virgin olive oil

• 4 cloves garlic, thinly sliced

• 2 lbs (900g) cherry tomatoes, halved

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1 cup fresh basil leaves, torn

• 1/4 cup grated Parmesan cheese

Directions

• 1. Boil the Pasta: Cook the pasta in heavily salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
• 2. Sizzle the Garlic: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for one minute until fragrant but not browned.
• 3. Blister the Tomatoes: Add the cherry tomatoes, salt, and pepper to the skillet. Cook for 10 minutes until the tomatoes burst and release their juices.
• 4. Toss Together: Add the drained pasta and a splash of the reserved pasta water to the skillet. Toss vigorously over low heat until the sauce coats the noodles.
• 5. Add the Basil: Remove from heat and stir in the torn fresh basil and Parmesan cheese before serving.