The aroma of simmering garlic and fresh tomatoes dances in the air, instantly transporting you to a sun-drenched Italian terrace. This Tomato Basil Pasta comes together in just 20 minutes, making it a quick yet satisfying dish perfect for weeknights. The combination of fresh ingredients ensures each bite bursts with flavor and warmth.
This recipe is ideal for busy families or anyone craving a comforting meal without a long cooking time. It’s perfect for those spontaneous dinner plans or as a delightful lunch option. You can make the sauce ahead of time and store it in the fridge for a quick reheat.
Why You’ll Love This Recipe
- Fresh cherry tomatoes create a sweet and tangy sauce without the need for canned options.
- The vibrant basil adds a fragrant touch that elevates the entire dish.
- This pasta dish is ready in just 20 minutes, making it incredibly efficient.
- The optional grated parmesan cheese adds a creamy texture that complements the freshness.
What You’ll Need
Gather the following ingredients for a delicious Tomato Basil Pasta:
For the Pasta
- ½ lb (8oz/220 grams) pasta (spaghetti, penne…)
For the Sauce
- 2 tablespoons extra virgin olive oil, plus more to serve
- 3 cloves garlic, minced
- ¼ teaspoon chili flakes, use a bit more if you wish
- 2 ½ cups (approx 12oz/350 grams) cherry tomatoes, cut into halves
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon freshly cracked black pepper
- 1 cup (lightly packed) fresh basil leaves, shredded
For Serving
- Grated parmesan cheese, to serve (optional)
Feel free to use any short pasta shape or substitute basil with spinach.
Substitutions & Swaps
- Olive oil can be replaced with avocado oil.
- Cherry tomatoes work well with diced regular tomatoes.
- Any pasta shape will fit this recipe.
- Parmesan cheese can be swapped for a dairy-free alternative.
How to Make It
Create a delightful dish in just a few steps.
1. Cook the pasta.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of the pasta cooking water before draining.
2. Heat the oil.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chili flakes, cooking for about 1 minute until fragrant.
3. Add the tomatoes.
Stir in the halved cherry tomatoes, salt, and black pepper. Cook for 5-7 minutes, allowing the tomatoes to burst and release their juices, stirring occasionally.
4. Combine everything.
Add the cooked pasta to the skillet, tossing well with the sauce. If the pasta seems dry, gradually add some reserved pasta water until you reach your desired consistency.
5. Finish with basil.
Remove the skillet from heat and stir in the fresh basil leaves. Adjust seasoning with extra salt and pepper if necessary.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, pasta texture may change.
Reheat: Warm in a skillet over low heat, adding a splash of water for moisture.
Tips for Best Results
- Use ripe, in-season cherry tomatoes for the best flavor.
- Don’t overcook the garlic to avoid bitterness.
- Feel free to adjust the chili flakes according to your spice preference.
- Toss the pasta gently to preserve the shape of the noodles.
Serving Suggestions
- Pair with a simple green salad for a light meal.
- Serve alongside crusty garlic bread for added crunch.
- Enjoy with a glass of chilled white wine for an authentic experience.
