Tomato Basil Pasta Recipe

If you’re looking for a vibrant, mouthwatering weeknight dinner that feels like summer in a bowl, Tomato Basil Pasta is the answer. This recipe celebrates sweet cherry tomatoes, aromatic basil, and al dente spaghetti, all tossed in a silky olive oil sauce that comes together in a flash. It’s simple, rustic, and absolutely irresistible—the kind of dish you’ll want to make on repeat!

Ingredients You’ll Need

The beauty of Tomato Basil Pasta lies in its simplicity—each ingredient shines and sets the stage for a cozy, cheerful meal. Choose the very best you can find, because each element adds its own personality to the final flavor and texture.

• Spaghetti (8 ounces): The classic base—choose a spaghetti brand you love, or swap in another pasta shape if you’re feeling adventurous.
• Olive Oil (¼ cup): Good extra-virgin olive oil forms the silky backbone of the sauce and brings fruity depth.
• Cherry Tomatoes (2 pints): These little jewels burst with flavor and cook down into the sweetest, juiciest sauce.
• Garlic (3 cloves, minced): Adds irresistible aroma and gentle heat, infusing every bite.
• Salt (½ teaspoon): Enhances and lifts all the other flavors; don’t skip it.
• Crushed Red Pepper (½ teaspoon): A touch of spice brings warmth and balance without overpowering the dish.
• Fresh Basil (½ cup, chopped, plus more): The signature brightness—fresh basil adds herbal, peppery notes and a pop of color.
• Parmesan Cheese (¼ cup, grated, plus more): For a nutty, savory touch that melts into the sauce and finishes the dish perfectly.

Variations

One of the best things about this Tomato Basil Pasta is how easy it is to make your own. You can adapt it to what you have on hand or suit any dietary need, so don’t be afraid to get creative with add-ins or substitutions!

• Swap the Pasta: Penne, fusilli, or gluten-free pasta all work beautifully—just adjust the cooking time as needed.
• Try Different Tomatoes: Grape tomatoes, Roma, or even chopped beefsteak tomatoes can be substituted; if using larger tomatoes, cut them into bite-sized pieces.
• Add Protein: Stir in cooked chicken, shrimp, or chickpeas for a heartier, protein-packed meal.
• Make It Vegan: Simply skip the Parmesan or use plant-based cheese to keep the dish totally dairy-free.
• Turn Up the Heat: Love spice? Add extra crushed red pepper or even a pinch of chili flakes at the end.

How to Make Tomato Basil Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of well-salted water to a rolling boil—think of it as your pasta’s moment to shine! Drop in the spaghetti and cook until it’s perfectly al dente, following the package directions. Right before you drain, scoop out about half a cup of pasta water (this will help make your sauce glossy and smooth later).

Step 2: Sauté the Cherry Tomatoes

While your spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add all those colorful cherry tomatoes and let them soften, stirring occasionally, for around 5 minutes. Listen for that gentle sizzle—it’s the start of your fresh tomato sauce!

Step 3: Add Garlic, Salt, and Red Pepper

Stir in the minced garlic, a sprinkle of salt, and a hint of crushed red pepper. The garlic becomes fragrant almost instantly, signaling it’s time for the next step. Just one more minute and your entire kitchen will smell heavenly!

Step 4: Smash and Simmer

Now, carefully use the back of a spoon or a potato masher to press down and burst those softened tomatoes. As the juices release, the sauce turns gloriously saucy and colorful. Let it simmer another 5 minutes, stirring occasionally, until you’ve got a thick, chunky sauce.

Step 5: Toss Everything Together

Transfer your drained pasta directly on top of the tomato sauce. Add the basil and Parmesan, and gently toss everything together so the pasta drinks up the sauce. Splash in some reserved pasta water as needed for that luscious, just-right consistency. You’re ready to plate up!

How to Serve Tomato Basil Pasta

Garnishes

The crowning glory of Tomato Basil Pasta is a flurry of freshly torn basil leaves and extra Parmesan. A drizzle of fruity olive oil right before serving brings out the flavors even more, while a crack of black pepper gives the finished dish a gentle kick and elegance.

Side Dishes

This pasta is fantastic on its own, but it pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette, or a warm hunk of crusty bread for soaking up every last drop of sauce. Roasted or grilled vegetables also make a colorful, nutritious companion.

Creative Ways to Present

For a little extra flair, try twirling the Tomato Basil Pasta into nests using tongs and arranging them on plates with a few whole cherry tomatoes on top. Serve in wide, shallow bowls for an Italian restaurant feel, or present family-style right from the skillet for that comforting, rustic vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Tomato Basil Pasta can be stored in an airtight container in the refrigerator for up to 4 or 5 days. The flavors deepen as it sits, so leftovers are even more delicious the next day—just wait to add more fresh basil until serving.

Freezing

While the pasta itself is best fresh, the cherry tomato sauce freezes beautifully for up to 3 months. Let it cool, place in a freezer-safe container, and thaw overnight in the fridge before reheating and tossing with freshly cooked pasta and basil when you’re ready.

Reheating

To reheat, simply warm the pasta gently in a skillet with a splash of water or olive oil to loosen the sauce. Stir in more fresh basil and a sprinkle of cheese right before serving to refresh those bright, summery flavors.

FAQs

Final Thoughts

This Tomato Basil Pasta has a special spot in my summer dinner rotation, and I hope it finds a place at your table, too. It’s fresh, fast, and packed with pure flavor—so gather your ingredients (and maybe a friend or two) and dive into a bowlful of sunshine tonight!

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