Description
Quick Tomato Basil Pasta is a simple, fresh, and flavorful dish made with ripe tomatoes, fragrant basil, garlic, and olive oil tossed with your favorite pasta. This easy recipe comes together in under 20 minutes, making it perfect for a busy weeknight dinner.
Ingredients
– 1 pound dry pasta (spaghetti, linguine, fettuccine, or penne)
– 1/4 cup extra virgin olive oil
– 4-5 cloves garlic, thinly sliced
– 2 pints cherry or grape tomatoes
– 1/2 teaspoon red pepper flakes (optional)
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1 cup fresh basil leaves, loosely packed
– 1/2 cup reserved pasta water
– 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes and cook for 3-4 minutes until they start to soften and release their juices.
- Add red pepper flakes (if using), salt, and black pepper. Stir to combine.
- Add drained pasta to the skillet along with a splash of the reserved pasta water. Toss to coat the pasta in the tomato mixture.
- Remove from heat and stir in fresh basil.
- Serve immediately, topped with grated Parmesan cheese if desired.
Notes
- For extra flavor, use heirloom or Roma tomatoes when in season.
- Add a tablespoon of butter at the end for a richer sauce.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg