Tomato Basil Pasta​ Recipe

This tomato basil pasta is a simple, no-fuss dinner that’s light but still satisfying. Fresh tomatoes, garlic, and basil make it taste like summer, and it’s ready in like 20 minutes. Great when you’re tired, kinda hungry, and not in the mood to overthink dinner.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: fresh, garlicky, herb-y
• Great for: quick weeknight meals, clean-out-the-fridge days

Why I Like This Recipe

You ever start boiling water and figure out the rest as you go? That’s how this one started. I had some tomatoes that were about to give up on life, a sad bunch of basil, and a half-used box of spaghetti. Somehow… this ended up being way better than expected. Light, bright, and the garlic hits just right. I’ve made it like three times this month already.

Ingredients

• 12 oz spaghetti noodles
• 2 tbsp olive oil
• 3–4 garlic cloves, minced
• 2 lbs Roma or cherry tomatoes (diced or halved)
• Black pepper, to taste
• 1 cup fresh basil, chopped
• ½ cup parmesan cheese, freshly grated (divided)
• 1–2 chicken breasts, optional (see note)

How To Make Tomato Basil Pasta

1. Cook the pasta: Boil your noodles in salted water till al dente. Drain and set aside — don’t rinse it.
2. Start the sauce: In a large skillet, heat the olive oil over medium. Toss in the garlic. Sauté for 30 seconds (don’t walk away, it burns fast).
3. Add tomatoes: Dump in the chopped tomatoes. Stir around for 2–3 minutes until they soften a bit and start making their own sauce. Add black pepper. Throw in a couple spoonfuls of parmesan and stir.
4. Finish it up: Add chopped basil. Then toss in the hot pasta and stir until it’s coated in all that good stuff.
5. Serve: Plate it up and sprinkle with more parmesan. Eat right away, maybe with some crusty bread if you’re feelin’ it.

Tips for Success

• Use ripe tomatoes — they carry the whole thing
• Don’t skimp on garlic (but also don’t burn it)
• Add the basil at the end so it stays fresh
• Parmesan melts better if it’s freshly grated
• Chicken’s optional but makes it more filling

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days. Still good cold, honestly.
• Microwave: Reheat in 30-second bursts with a splash of water or oil. Stir between zaps so it doesn’t dry out.
• Stovetop: Toss it in a skillet with a little olive oil over medium heat. Takes like 3–4 minutes.

Frequently Asked Questions

• Can I use canned tomatoes?
  Yeah, if you’re in a pinch. Just drain off some of the liquid first or it’ll get soupy.
• What pasta works best?
  Spaghetti is classic, but linguine or penne are fine too. Whatever you’ve got.
• Is it vegetarian?
  Yep — just skip the chicken and you’re set.
• How do I add chicken?
  Sauté it separately with salt and pepper, then add it to the pasta when you toss everything together.
• Can I add other veggies?
  Totally. Zucchini, spinach, even asparagus — just cook them before adding to the sauce.

Common Mistakes and How to Dodge Them

• Burning the garlic: This one ruins the whole dish. Stay close, stir constantly. Once it smells strong, it’s done.
• Watery sauce: If your tomatoes are too juicy, let them cook down longer. Or just scoop some liquid out with a spoon.
• Using dry basil: It just doesn’t hit the same. This recipe needs fresh basil for that flavor punch.
• Adding cheese too early: Melt a bit in while it’s cooking, but save most of it for the end. It clumps if you add too much too soon.
• Forgetting to salt the pasta water: The noodles need it. Otherwise, the whole dish tastes kinda bland.

Nutrition Facts (Per Serving)

• Calories: 432 kcal
• Total Fat: 11g
• Saturated Fat: 3g
• Cholesterol: 38mg
• Sodium: 241mg
• Potassium: 789mg
• Total Carbohydrate: 60g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 23g