When fresh tomatoes and basil are in season, this pasta dish is one of the first things I make. It's simple, light, and full of fresh flavor. This is just what I crave during hot summer days.
The sauce comes together easily and in just 20 minutes. It's a flavor combination of cherry tomatoes, garlic, and fresh 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
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 fettuccini 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
Making tomato basil pasta
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
- 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
- Taste the pasta and add salt, if needed
- Serve hot with additional Parmesan and basil
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
Use tomato basil pasta within 3-4 days. The pasta can be reheated or eaten cold.
Yes, you can substitute dried basil for fresh basil in this tomato basil pasta recipe. However, 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
- Prosciutto Pasta
You might also want to check out this pasta primavera from the blog, Delish Knowledge. It's loaded with fresh spring veggies.
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
Check out all my delicious pasta recipes!
Tomato Basil Pasta
Equipment
- Measuring Cups
- Grater
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 liking8 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 flakes2 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 water¼ 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 basil¼ cup parmesan cheese, ¼ cup thinly sliced basil
- Taste pasta and add salt, if needed¼ 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.
MJ says
Can I use mozzarella instead parmesa cheese, some one gave me mozzarella. Want to use it with this Tomao Basil pasta. Thanks.
Kathy says
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 🙂