Description
This quick and easy tomato basil pasta is the ultimate summer dinner—fresh, flavorful, and ready in just 20 minutes. With ripe tomatoes, fragrant basil, and garlicky olive oil, it’s a light, comforting meal perfect for busy weeknights or relaxed gatherings.
Ingredients
- 8 oz (225 g) pasta (spaghetti, linguine, penne, or fusilli)
- 2 cups (about 1 pint) fresh cherry or grape tomatoes, diced or halved
- 1 packed cup fresh basil leaves (about 25 g), torn
- 3 cloves garlic, finely sliced
- 3 tbsp extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crushed red pepper flakes (optional), to taste
- Zest from 1/2 lemon
- Parmesan cheese, freshly grated (for serving, optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until just shy of al dente (about 1-2 minutes less than the box says, usually 8-9 minutes for spaghetti). Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, slice the tomatoes, finely slice the garlic, and tear the basil into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add sliced garlic and a pinch of red pepper flakes (if using). Cook for 1-2 minutes, stirring, until fragrant but not browned.
- Add tomatoes to the skillet. Sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes soften and release their juices, about 4-5 minutes. Add more olive oil if the pan looks dry.
- Add drained pasta to the skillet with the tomatoes. Toss together, adding reserved pasta water as needed (about 1/4 cup) until the sauce clings to the noodles and looks glossy.
- Remove skillet from heat. Add torn basil and lemon zest. Toss to combine. Taste and adjust salt or pepper as needed.
- Divide pasta among bowls. Drizzle with extra olive oil, top with Parmesan (if using), and garnish with more basil. Serve hot, warm, or at room temperature.
Notes
For best results, use the ripest, juiciest tomatoes and fresh basil. Finish the pasta in the pan with the sauce and a splash of pasta water for a creamy, glossy finish. To make it vegan, skip the Parmesan or use a dairy-free alternative. Gluten-free pasta works well. Taste and adjust seasoning as you go, and don’t overcook the tomatoes for the freshest flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/3 of the recipe (1 generous bowl)
- Calories: 375
- Sugar: 7
- Sodium: 220
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 58
- Fiber: 4
- Protein: 8
Keywords: tomato basil pasta, summer pasta, vegetarian pasta, quick dinner, easy Italian recipe, fresh tomato pasta, basil pasta, weeknight dinner, 20 minute meal, healthy pasta