This Tomato Basil Pasta Recipe is inspired by the sun-drenched flavors of a traditional Italian summer garden. It is a fresh and aromatic recipe, which calls for vine-ripened Roma tomatoes, fragrant fresh basil, and a generous dusting of aged Parmesan. It’s a classic, foolproof recipe, ready in about 20 minutes.
Jump to RecipeTomato Basil Pasta Recipe Ingredients
- 12 oz spaghetti noodles
- 2 tablespoons extra virgin olive oil
- 3 to 4 garlic cloves, minced
- 2 lbs Roma tomatoes (diced) or cherry tomatoes (halved)
- Black pepper, to taste
- 1 cup fresh basil, chopped
- 0.5 cup Parmesan cheese, freshly grated (divided)
- Optional: 1 to 2 grilled chicken breasts, sliced
How To Make Tomato Basil Pasta
- Cook the pasta: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook until it is just al dente—firm to the bite. Drain the pasta immediately, but do not rinse it. The natural starches remaining on the noodles are the professional secret for helping the light tomato sauce cling to the pasta.
- Sauté the garlic base: In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for only 30 seconds. Do not walk away; garlic burns very quickly, and even a slightly burnt clove will make the entire dish taste bitter.
- Burst the tomatoes: Dump the chopped Roma or cherry tomatoes into the skillet. Stir them around for 2 to 3 minutes until they begin to soften and release their natural juices. This creates a light, fresh “pan sauce.” Season with black pepper to your preference. Stir in about 2 tablespoons of the grated Parmesan cheese to help emulsify the juices.
- Finish with fresh herbs: Add the chopped fresh basil to the skillet. Toss in the hot spaghetti and stir vigorously until the noodles are fully coated in the garlic oil, tomato juices, and wilted basil.
- Serve and garnish: Plate the pasta immediately while it is piping hot. Sprinkle the remaining Parmesan cheese over the top and serve. If you are using chicken, place the grilled slices on top just before serving.
Recipe Tips
- Tomato selection: While Roma tomatoes provide a meaty texture, using cherry or grape tomatoes is the best way to get a sweeter, more concentrated flavor that “pops” in the pan.
- Don’t overcook the sauce: The beauty of this dish is the freshness. You only want to cook the tomatoes until they are soft, not until they turn into a mushy paste.
- Fresh basil is vital: Never substitute dried basil for fresh in this recipe. The aromatic oils of fresh basil are the most effective way to achieve that signature Mediterranean scent and flavor.
- Pasta water hack: If the pasta seems a bit dry after tossing, add 1 or 2 tablespoons of the starchy pasta water to the pan to loosen the sauce and create a glossy finish.
What To Serve With Tomato Basil Pasta?
This Tomato Basil Pasta Recipe is a light, fresh main dish that needs a crunchy or savory pairing! A slice of Warm Garlic Bread or a piece of Toasted Focaccia is the quintessential choice for mopping up any leftover tomato juices. For a balanced dinner, a side of Roasted Asparagus or a crisp Caprese Salad adds a lovely brightness that pairs perfectly with the fresh basil! A chilled glass of Pinot Grigio or a portion of Sautéed Spinach pairs wonderfully with the simple, clean notes of the garlic and olive oil.
How To Store Tomato Basil Pasta
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheating: This pasta is best enjoyed fresh, as the tomatoes will continue to soften over time. If reheating, do so in a pan over low heat with a teaspoon of olive oil to prevent the noodles from sticking.
- Cold Option: Because it is so light, this dish actually makes a fantastic cold pasta salad for lunch the next day.
- Avoid Freezing: We do not recommend freezing this dish. The fresh tomatoes and basil will lose their texture and become mushy upon thawing.
Tomato Basil Pasta Nutrition Facts
- Calories: 380 (per serving)
- Total Fat: 12 g
- Cholesterol: 10 mg
- Sodium: 320 mg
- Total Carbohydrates: 54 g
- Dietary Fiber: 4 g
- Protein: 14 g
Nutrition information is estimated and may vary based on ingredients and brands used.
FAQs
Absolutely. While chicken is suggested, grilled shrimp or even a can of drained chickpeas works beautifully with these flavors.
Angel hair (capellini) is a great substitute for a more delicate feel, or Penne if you prefer a shape that catches more of the diced tomatoes.
Yes. Simply omit the Parmesan cheese or replace it with a nutritional yeast sprinkle for a similar savory “umami” bite.
Tomato Basil Pasta Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings10
minutes10
minutes380
kcalA light and fresh Italian-style pasta featuring a quick “burst” tomato sauce, fresh garlic, and plenty of aromatic basil.
Ingredients
12 oz spaghetti
2 lbs Roma or cherry tomatoes
1 cup fresh basil
0.5 cup Parmesan cheese
2 tbsp olive oil and 3 to 4 garlic cloves
Black pepper
Directions
- Cook spaghetti in salted water until al dente; drain and do not rinse.
- Heat olive oil in a skillet and sauté minced garlic for 30 seconds.
- Add diced tomatoes and cook for 3 minutes until soft and juicy.
- Stir in a few tablespoons of Parmesan and the black pepper.
- Add the fresh basil and toss in the hot pasta until well coated.
- Serve immediately with extra Parmesan on top.
Notes
- Using the freshest, most ripe tomatoes available is the best way to ensure a sweet and flavorful sauce without adding sugar.
- Adding the basil at the very end is the secret to keeping its color vibrant and its flavor bright.
- Serving with a side of crusty bread is essential for enjoying the delicious garlic-infused oil at the bottom of the bowl.
