Tomato Basil Pasta

Tomato Basil Pasta is a simple, fresh, and flavorful dish that never fails to satisfy. I toss al dente pasta in a vibrant tomato sauce made with ripe tomatoes, garlic, and plenty of fresh basil. It’s quick, comforting, and brings the taste of summer to my plate no matter the season.

Why You’ll Love This Recipe

I love this recipe because it’s made with a handful of ingredients but delivers big flavor. The sweetness of the tomatoes pairs perfectly with the fragrant basil, and a touch of garlic brings it all together. Whether I’m making dinner for myself or serving a crowd, this dish is always a winner. It’s light yet satisfying, and I can have it on the table in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (spaghetti, linguine, penne, or any favorite shape)

• Fresh tomatoes (Roma or cherry tomatoes work great)

• Fresh garlic, minced

• Olive oil

• Salt and black pepper

• Fresh basil leaves

• Optional: crushed red pepper flakes, grated Parmesan, or balsamic glaze

Directions

1. I bring a large pot of salted water to a boil and cook the pasta until al dente. I reserve about 1/2 cup of the pasta water, then drain the rest.

2. While the pasta cooks, I heat olive oil in a skillet and sauté the garlic until fragrant—about 1 minute.

3. I add the chopped tomatoes to the skillet and cook until they break down and get saucy, around 10–12 minutes. I season with salt, pepper, and a pinch of red pepper flakes if I want some heat.

4. I stir in the fresh basil leaves, tearing them slightly to release their aroma.

5. I add the cooked pasta to the sauce and toss everything together, using some reserved pasta water to loosen it up if needed.

6. I serve it hot, topped with grated Parmesan or a drizzle of olive oil if I want extra richness.

Servings and timing

This recipe serves 4 and takes about 25 minutes total—10 minutes to prep and 15 minutes to cook.

Variations

Sometimes I add mozzarella pearls or a scoop of ricotta on top for a creamy element. I’ve also tossed in grilled chicken or shrimp to make it more filling. For a more intense tomato flavor, I use sun-dried tomatoes in addition to the fresh ones. If I want a little tang, I stir in a splash of balsamic vinegar at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of water or olive oil to keep it from drying out. The flavors actually deepen overnight, which I love.

FAQs

Can I use canned tomatoes instead of fresh?

Yes. I’ve used canned crushed or diced tomatoes when fresh aren’t available. I let them simmer a bit longer to develop flavor.

What pasta works best?

I usually go with spaghetti or linguine, but any pasta works. Short shapes like penne or fusilli hold the sauce well too.

Can I make this ahead?

Yes. I make the sauce ahead and store it in the fridge for up to 3 days. When I’m ready, I cook fresh pasta and toss it together.

Is this dish vegan?

Yes, as long as I skip the cheese or use a vegan alternative. The sauce itself is naturally plant-based.

How do I make it creamy?

I stir in a splash of heavy cream or a spoonful of cream cheese at the end if I want a creamy tomato basil pasta version.

Conclusion

Tomato Basil Pasta is one of my favorite go-to recipes when I want something fast, flavorful, and satisfying. It’s proof that a few simple ingredients can make something really special. Whether I’m eating it straight from the skillet or plating it up for guests, it always hits the spot with minimal effort and maximum flavor.

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