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Home » Pasta

Published: Jun 1, 2023 · Modified: Feb 23, 2025 by Kathy

Tomato Basil Pasta

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Pasta with cherry tomatoes topped with cheese.

Tomato basil pasta is a delicious and classic dish that combines al dente pasta with vibrant cherry tomatoes along with fragrant basil and parmesan cheese.

The simplicity and fresh ingredients make it a popular choice for pasta lovers seeking a comforting and flavorful meal.

Pasta in a bowl with cherry tomatoes and basil.

Fresh tomatoes and basil

Sometimes the simplest dishes are some of the best. That's the case in this tomato basil pasta. It's made with just a handful of ingredients that are tossed together creating a delicious dish.

I often eat this pasta dish as a main dish, but it would double as a side dish as well. Any leftovers are perfect served cold as a salad.

For me, pasta dishes equal comfort food. When I need something fast, delicious, and satisfying, I'm grabbing an easy pasta dish. This tomato basil pasta comes together quickly and is ready as soon as the pasta is cooked.

This dish is very similar in its simplicity to garlic butter pasta.

Key ingredients

Ingredients for making a pasta dish with tomatoes and basil.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Pasta - I use thin spaghetti, but regular spaghetti works too. You could also use fettucini or your favorite pasta.
  • Tomatoes - Use cherry tomatoes, grape tomatoes, or roma tomatoes
  • Basil - Fresh basil leaves really add a ton of flavor. You could also use fresh Italian parsley or dried basil.
  • Parmesan Cheese - Use freshly grated parmesan if you can

Step by step directions

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • Boil pasta in salted water until al dente or to your liking
  • While pasta is cooking, place olive oil in a large pan over medium heat. Add garlic while the oil is still cool.
  • As soon as you smell the garlic, add the tomatoes and the red pepper flakes
  • Cook until the tomatoes have softened and released some of their juices
Cherry tomatoes in a saute pan.
Cooked cherry tomatoes in a pan.
  • Drain pasta reserving ¼ cup of the water
  • Add water to the tomatoes and simmer for 30 seconds.
  • Add pasta and toss to coat
  • Stir parmesan and then fresh basil
Shredded parmesan cheese added to a pan of pasta.
Sliced basil in a pan with pasta and tomatoes.
  • Taste the pasta and add salt, if needed
  • Serve hot with additional parmesan and basil
Spaghetti noodles with cherry tomatoes and parmesan.

Recipe tips

  • If using roma tomatoes, cut them into small chunks.
  • To cut the basil, stack leaves together and roll them into a cylinder. Cut with a sharp knife into thin strips. Separate strips and add to pasta.
  • Add the garlic to a cool pan with cool oil and allow it to heat up with the pan. Once you smell the garlic, it's time to add the tomatoes to help protect the garlic from browning.
  • Add additional pasta water if you prefer a bit more liquid.
  • Serve hot with additional parmesan and basil.
  • This dish is also delicious served cold as a side dish or salad.

Frequently asked questions

How long does tomato basil pasta stay fresh when stored in the refrigerator?

Use tomato basil pasta within 3-4 days. The pasta can be reheated or eaten cold.

Can I substitute dried basil for fresh basil in the recipe?

Yes, you can substitute dried basil for fresh basil in tomato basil pasta recipe. However, it's important to note that dried basil has a more concentrated flavor than fresh basil, so you'll need to decrease the amount used. Use two generous tablespoons of dried basil in this recipe.

Serving suggestions

This tomato basil pasta can be a meal all by itself, but if you're wanting a bit more, try these delicious sides:

  • Pesto Garlic Bread
  • Caesar Salad
  • Baby greens with Homemade Lemon Dressing
  • Homemade Breadsticks

More delicious pasta dishes

  • Pasta with Ham and Peas
  • Ziti with Peppers and Sausage
  • Orzo and Asparagus Salad
  • Baked Pasta with Chicken
  • Smoked Salmon and Pasta

You might also want to check out this pasta primavera from the blog, Delish Knowledge. It's loaded with fresh spring veggies.

A pan filled with spaghetti noodles, tomatoes and basil.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Pasta in a bowl with cherry tomatoes and basil.

Tomato Basil Pasta

Kathy Berget
Delicious pasta with cherry tomatoes, basil and parmesan cheese.
5 from 15 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Dish
Cuisine American, Italian
Servings 4 people
Calories 371 kcal

Equipment

  • Measuring Cups
  • Grater
Prevent your screen from going dark

Ingredients
 
 

  • 8 ounces thin spaghetti
  • ¼ cup olive oil
  • 2 cloves garlic (minced)
  • 2 cups cherry tomatoes, halved (about 10 ounces)
  • ¼ teaspoon red chili flakes (use ⅛ teaspoon for a milder taste)
  • ¼ cup pasta water (reserved from cooking pasta)
  • ¼ cup parmesan cheese (grated)
  • ¼ cup thinly sliced basil (fresh)
  • ¼ teaspoon salt
  • ¼ cup parmesan cheese (grated, for topping pasta, optional)

Instructions
 

  • Boil pasta in salted water until al dente or to your liking
    8 ounces thin spaghetti
  • While pasta is cooking, place olive oil in a large pan over medium heat. Add garlic while the oil is still cool.
    ¼ cup olive oil, 2 cloves garlic
  • As soon as you smell the garlic, add the tomatoes and the red pepper flakes
    2 cups cherry tomatoes, halved, ¼ teaspoon red chili flakes
  • Cook until the tomatoes have softened and released some of their juices
  • Drain pasta reserving ¼ cup of the water
    ¼ cup pasta water
  • Add water to the tomatoes and simmer for 30 seconds.
  • Add cooked pasta and toss to coat
  • Stir parmesan and then fresh basil
    ¼ cup parmesan cheese, ¼ cup thinly sliced basil
  • Taste pasta and add salt, if needed
    ¼ teaspoon salt
  • Serve hot with additional parmesan and basil

Notes

    • If using roma tomatoes, cut them into small chunks.
    • To cut the basil, stack leaves together and roll them into a cylinder. Cut with a sharp knife into thin strips. Separate strips and add to pasta.
    • Add the garlic to a cool pan with cool oil and allow it to heat up with the pan. Once you smell the garlic, it's time to add the tomatoes to help protect the garlic from browning.
    • Add additional pasta water if you prefer a bit more liquid. 
  •  
    • This dish is also delicious served cold as a side dish or salad.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 371kcalCarbohydrates: 46gProtein: 11gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 4mgSodium: 261mgPotassium: 312mgFiber: 2gSugar: 3gVitamin A: 609IUVitamin C: 18mgCalcium: 103mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. MJ says

    June 05, 2023 at 8:15 am

    Can I use mozzarella instead parmesa cheese, some one gave me mozzarella. Want to use it with this Tomao Basil pasta. Thanks.

    Reply
    • Kathy says

      June 05, 2023 at 10:49 am

      Hi,
      I have only made this with the parmesan, but I think mozzarella will work. A couple of things to be aware of, the mozzarella may become lumpy since this isn't really a sauce. One thing you could do is add very finely grated mozz and just sprinkle it over the top of the pasta before serving. You may also need to increase the salt a bit since mozzarella is a bit less salty than parm. Just taste it to see if it needs more.
      Let me know how it works,
      Kathy 🙂

      Reply
5 from 15 votes (15 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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