This Tomato Basil Pasta recipe is a healthy, hearty, and delicious pasta dish that’s filled with juicy ripe tomatoes, fresh basil leaves, and parmesan cheese! It’s ready in just 30 minutes, so it’s perfect for busy weeknights!
Love tomatoes? Check out this Angel Hair Pasta with Blistered Tomatoes, this Slow Cooker Creamy Tomato Basil Chicken Breast or this Creamy Tomato Rigatoni Pasta next!
Table of Contents
Tomato Basil Pasta combines fresh basil, tomatoes, garlic, and parmesan for a wonderfully comforting but healthy meal.
It’s perfect for any time of year, but from late summer on, I love using the fresh tomatoes from our garden.
Fresh basil leaves give this dish an unbeatable flavor, and you can use them whole or chopped.
This simple recipe only takes 30 minutes to make, so it’s perfect for dinnertime on busy weeknights.
It’s colorful and delicious enough to hang onto for dinner parties and special occasions too. Choosing the absolute best and freshest ingredients makes this dish a show stopper!
For more 30-minute meals with pasta, check out my Orecchiette Pasta with Sausage, this One Pot Turkey Tetrazzini recipe, and my Creamy Gemelli Pasta recipe.
Ingredients Needed:
- Pasta: I like using spaghetti or spaghettini pasta for this recipe. You can use penne pasta or another favorite pasta shape – any will work here since we are boiling it to al dente.
- Oil: I’ve used olive oil, but you can use extra virgin olive oil or canola oil to cook the tomatoes.
- Tomatoes: cherry or grape tomatoes work best for this pasta dish, but small Roma tomatoes will work too. Get tomatoes still on the vine if you can, or use homegrown ones! (Got extra tomatoes? Try this Roasted Tomato Sauce recipe next!)
- Garlic: freshly minced garlic will add a great savory flavor to this pasta. You can use garlic powder in a pinch.
- Butter: salted butter will help make the sauce, while also enhancing the flavors of the dish. If you have unsalted butter, you may just want to season further before serving.
- Seasoning: use red pepper flakes for a bit of heat and fresh basil, salt, and freshly ground black pepper to give this dish a great, fresh flavor.
- Cheese: use a block of Parmesan cheese that you can grate yourself rather than pre-grated cheese.
- Basil: tomato and basil are one of the best summer flavor pairings! Got extra? Try this Pesto Pasta recipe next.
How to Make Tomato Basil Pasta
This recipe is so simple! Full instructions are included in the recipe card below.
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and reserve some of the pasta water.
- Cook tomatoes: Meanwhile, in a large skillet, heat oil, then cook the tomatoes.
- Add ingredients: Add garlic, butter, and red pepper flakes and cook. Add some pasta water to form a sauce.
- Combine ingredients: Add cooked pasta to the pan of tomatoes. Add basil and parmesan and stir well, adding leftover pasta water as needed to coat the pasta.
Tomato Basil Pasta FAQs
We use fresh basil leaves in this recipe, but you can chop it, or use the whole stalk if you prefer, and remove it for serving. If you’re making this recipe in the dead of winter and good basil is nowhere to be found, you can substitute with a spoonful of basil pesto.
Store Tomato Basil Pasta in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
Yes! You can freeze pasta leftovers in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight and reheat on the stovetop or in the microwave.
Tomato Basil Pasta Variations
This recipe is pretty basic, with a few good-quality but still simple ingredients. Not much here can be swapped while still calling it “tomato basil pasta,” but feel free to experiment on your own!
- Herbs: obviously, my preference here is basil, but you can swap it for a good handful of other fresh herbs or a good tablespoon of basil pesto if basil is hard to find. Italian seasoning would work well too.
- Cheese: I love parmesan here, but another hard cheese like asiago or grana padano or crumbled feta would also be delicious.
- Spiciness: Add some more spice with cayenne pepper, hot sauce, or more red pepper flakes for extra heat.
- Tomato Sauce: You could blend the tomatoes in a food processor after cooking them. Once you add in the starchy pasta water, it’ll make a thick tomato basil sauce for the pasta.
- Balsamic Vinegar: Drizzle some balsamic vinegar on top of this dish to serve, or serve some in a small bowl on the table for dipping with bread.
Serving Suggestions
Serve this delicious meal on its own, or with some chicken to make it fuller, or go a bit further. Try my Spinach Stuffed Chicken Breast, this Juicy Instant Pot Chicken Breast, or Creamy Garlic Chicken Breasts for more protein!
Add some more nutrients to your meal with these Air Fryer Green Beans, these Green Beans with Bacon, Air Fryer Broccoli, or these Roasted Vegetables.
We always have some bread on our dinner table as well. This No Knead Artisan Bread, my Homemade Crescent Rolls, and my Classic Garlic Bread would all go well.
More Delicious Pasta Recipes to Try
Tomato Basil Pasta
written by Ashley Fehr
Ingredients
- 450 grams spaghetti or spaghettini pasta (1 lb)
- 2 tablespoons olive oil
- 3 cups cherry or grape tomatoes
- 4 cloves garlic (minced)
- 1 tablespoon salted butter
- ¼ teaspoon red pepper flakes (use anywhere from ⅛-½ teaspoon according to your tastes)
- ½ cup fresh basil (or sub 1 tablespoon basil pesto)
- ¼ cup freshly grated Parmesan
- salt and freshly cracked pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta to al dente. Drain and reserve 1 cup of pasta water.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add the tomatoes and cook, stirring occasionally, until blistered, about 5 minutes.
- Add garlic, butter, and red pepper flakes and cook for 1 minute. Add a small amount of pasta water to form a sauce.
- Add cooked, drained pasta to the pan of tomatoes. Add basil and parmesan and stir well, adding additional pasta water as needed to coat the pasta.
Notes
- Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
- Freeze: Store in a freezer-safe container and freeze for up to 3 months. Defrost it in the fridge overnight and reheat it on the stovetop or in the microwave.
Nutrition Information
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Tommy P says
Although the recipe was easy and tastie, I think you need to double it for a full pound of pasta. I used 1/2 box (8oz) and found the existing recipe was sufficient.
Mitchell Dustin says
Adding a bit of bacon and chicken is sticking in my mind
Ashley Fehr says
Do it! 🙂
Shelley Morgan says
What could I use instead of Parmesan? I don’t like it!
The Recipe Rebel says
You could try pecorino romano, or another hard white cheese, or leave it out. Enjoy!
Julie Slominski says
Do you have a crockpot recipe for spaghetti
The Recipe Rebel says
Yes! Here you go: https://www.thereciperebel.com/healthier-slow-cooker-spaghetti-and-meat-sauce-video/
Katie says
My daughter that doesn’t eat anything, ate 2 bowls.
The Recipe Rebel says
That’s a WIN! Thanks Katie!
Ender Araujo says
Excelente!!!
The Recipe Rebel says
Thank you!