Tomato Basil Pasta
A fresh and flavorful pasta dish featuring ripe tomatoes, fragrant basil, and garlic in a light olive oil sauce. Ready in under 30 minutes, this recipe is perfect for busy weeknights and delivers restaurant-quality results at home.
Equipment
- 1 Large pot for boiling pasta
- 1 Colander
- 1 Large skillet or sauté pan
- 1 Wooden spoon or spatula
- 1 Chef's knife
- 1 Cutting board
- 1 Garlic press (optional)
- 1 Grater for Parmesan
Ingredients
Main Ingredients
- 1 pound pasta spaghetti, penne, or rigatoni
- 2 pounds fresh tomatoes Roma or cherry tomatoes, chopped
- 1 cup fresh basil leaves torn
- 4 cloves garlic minced
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt plus more for pasta water
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup Parmesan cheese freshly grated
- 1/4 teaspoon red pepper flakes optional
Instructions
- Fill your large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Add your pasta to the boiling water. Cook according to package directions until al dente, which means tender but still firm to the bite.
- While the pasta cooks, heat olive oil in your large skillet over medium heat. Let it warm for about one minute.
- Add minced garlic to the hot oil. Sauté for 30 seconds until fragrant but not browned. Watch it closely because garlic burns quickly.
- Add your chopped tomatoes to the skillet. Stir them to coat with the garlic and oil. Let them cook for 8 to 10 minutes.
- Season the tomatoes with salt and black pepper. Stir occasionally so they cook evenly and start to break down into a sauce.
- When the tomatoes have softened and released their juices, tear fresh basil leaves and add them to the pan. Stir to combine.
- Drain your cooked pasta, reserving about one cup of the starchy pasta water. This water helps thin the sauce if needed.
- Add the drained pasta directly to the skillet with the tomato sauce. Toss everything together so the pasta gets coated evenly.
- If the sauce seems too thick, add a splash of reserved pasta water. The starch helps the sauce cling to the pasta beautifully.
- Taste and adjust the seasoning. Add more salt, pepper, or a drizzle of olive oil if needed.
- Remove from heat and divide the Tomato Basil Pasta among serving bowls. Top with freshly grated Parmesan cheese and extra basil leaves.
Notes
This pasta tastes best when served fresh but stores well in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers even more delicious. Add fresh basil at the end of cooking to preserve its bright color and flavor. Save pasta water to adjust sauce consistency as needed.