Description
This easy tomato basil pasta is a celebration of summer, featuring sweet fresh tomatoes, aromatic basil, and silky pasta all tossed together in one pan. Ready in just 20 minutes, it’s a light, flavorful, and crowd-pleasing vegetarian dinner perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 12 ounces (340g) spaghetti, linguine, or penne (use gluten-free pasta if needed)
- 2 tablespoons (30ml) extra-virgin olive oil
- 3–4 cloves garlic, thinly sliced or minced
- 1.5 pounds (680g) cherry or grape tomatoes, halved (or ripe Roma tomatoes, chopped small)
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup packed fresh basil leaves (about 20g), torn or sliced
- 1/2 cup (50g) freshly grated Parmesan cheese (leave out for vegan or use dairy-free substitute)
- Zest from 1 lemon (optional, for brightness)
Instructions
- Bring a large pot of salted water (1 tablespoon salt per 4 quarts water) to a rolling boil. While waiting, prep tomatoes, garlic, and basil.
- Cook the pasta according to package directions until just al dente, about 8-10 minutes. Stir occasionally. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced garlic and cook, stirring, for about 30 seconds until fragrant but not browned.
- Add halved tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Sauté, stirring occasionally, for 5-7 minutes until tomatoes soften and begin to burst. Add a splash of reserved pasta water if the pan looks dry.
- Add drained pasta directly to the skillet with the tomatoes. Toss well to coat, adding reserved pasta water a little at a time until the sauce clings to the noodles.
- Turn off the heat and stir in fresh basil and lemon zest (if using). Toss until basil is just wilted but still bright green. Taste and adjust seasoning as needed.
- Serve immediately, topped with freshly grated Parmesan, a drizzle of olive oil, and extra basil leaves if desired.
Notes
Use the ripest tomatoes you can find for the best flavor. Reserve pasta water to help create a silky sauce. For vegan or gluten-free adaptations, use dairy-free cheese and gluten-free pasta. Add extra veggies or protein as desired. Leftovers keep well for up to 3 days in the fridge.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 400
- Sugar: 7
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 62
- Fiber: 4
- Protein: 12
Keywords: tomato basil pasta, summer pasta, vegetarian pasta, easy dinner, Italian pasta, quick pasta, fresh tomato pasta, basil recipes, weeknight dinner, healthy pasta