This Tomato Basil Pasta Recipe is a fresh and quick dinner made with blistered tomatoes, melted cheese, and fresh basil leaves. I love how it takes minutes to toss together and its classic Italian flavors. There’s nothing complicated about this meal!
We make pasta for dinner at least once a week in our house. We’ll usually keep it pretty simple with something like pasta puttanesca or maybe pasta alla Norma when it’s a little chilly outside. Other times, though, we don’t mind getting a little gourmet with short rib pasta. It takes extra time, but it makes us feel like we’re treating ourselves to takeout.
Tomato and Basil Pasta
A great pasta for me means good-quality noodles tossed with a flavorful sauce and fresh Mediterranean vegetables. Lucky for me, that’s exactly what this tomato basil pasta recipe is all about. It doesn’t need handmade noodles, a custom sauce that took hours to make, or ingredients flown in from Italy. This one is all about keeping things easy and fresh.
I make this pasta pretty much year-round, but especially when those late-summer tomatoes are popping up everywhere. I love seeing them blister in the hot pan and how the juices add garden-fresh flavors to the simple pasta sauce. Basil leaves, melted Parmigiano-Reggiano, and a splash of the reserved pasta cooking water bring the rest of the dish together.
I have to say, this is a recipe that I can rely on any day of the week. It’s pretty much as basic as it gets without skimping on the flavors that my family and I love. I always know that we’re going to enjoy every single bite when this is on the table.
Ingredients and Substitutions
Basil and tomato pasta is one of those pasta recipes you can make in what feels like 2 seconds, and that’s all thanks to a handful of ingredients. I kept this dish as classic as it gets, using these straightforward but delicious ingredients.
- Pasta – I like this recipe with spaghetti. Other pasta noodles you can use are linguine, fettuccine, or any long noodle that’ll soak up the sauce and vegetables.
- Oil – Olive oil is a non-negotiable for me on pasta night. You can use any high-heat cooking oil you have, such as avocado oil or vegetable oil, but the dish won’t be quite the same as when you use olive oil.
- Aromatics – A shallot and fresh garlic cloves.
- Tomatoes – Pretty much any tomato goes here, but I like cherry tomatoes best. I’ll slice them in half first to make sure I get one in every bite of pasta.
- Water – Some of the hot, starchy pasta cooking water is poured into the pan to form the base of the sauce.
- Basil – It’s basil and tomato pasta after all. Don’t skimp—fresh basil leaves are the only option here.
- Cheese – I always grate Parmigiano Reggiano straight from the block.
- Seasonings – Just salt and pepper.
How to Make Tomato Basil Pasta
Cook the pasta: Boiling the pasta takes the longest, so I start by cooking the spaghetti in a large pot of boiling, salted water until it’s al dente.
Sauté the aromatics: While I wait for the pasta, I move over to my large saucepan on another burner and heat the olive oil. Once it’s hot, I add in the shallots and garlic and sauté until they’re fragrant.
Add the tomatoes: Now it’s time for the tomatoes. I toss them with the aromatics and season them with a pinch of salt. They only take around 2 minutes to blister and break down.
Start the sauce: I pour the reserved pasta water into the pan with the tomatoes. I stew the tomatoes in this sauce for a few minutes.
Toss: Now that the pasta is done cooking and drained from the pot, I can add it to the pot with the tomatoes. I add it along with the basil, Parmigiano Reggiano, salt, and pepper, and mix it all together with tongs.
Serve: The creamy tomato basil pasta is ready to be served in bowls with extra shredded cheese and basil on top.
Chef Tip + Notes
I know this is one of those fuss-free dishes that doesn’t take long to toss together; however, one of the most important things you can do when making a quality tomato basil pasta is to use the best ingredients you can find. I love using fresh late-summer tomatoes and basil straight from the garden, paired with a block of Parmigiano-Reggiano cheese.
- Al dente pasta: Al dente pasta (meaning “to the tooth”) should have a firm yet soft bite.
- Taste and season: I always taste the sauce and adjust the flavors by adding more salt, cheese, or herbs while it simmers in the pot.
- Smooth sauce: Stirring a sprinkle of cheese at a time into the sauce is the way to go. If you add it all at once, it won’t melt as smoothly, and your sauce may be lumpy.
- Add more vegetables: When I need to clean out the vegetables from my fridge, I’ll toss them into this pasta. A sautéed zucchini, a diced bell pepper, or a handful of wilted spinach all pair well.
- Take your time: I never rush this pasta recipe. Browning the aromatics and waiting for the tomatoes to blister and spill their juices into the pan make this recipe mouthwatering.
Serving Suggestions
Bread and salad are my go-to side dishes on pasta night. The basket of garlic bread never lasts long, and my family will always eat a caesar salad.
When I’m lucky enough to have a ton of tomatoes on hand and some extra time to spare, I’l make fresh tomato focaccia. Nothing is better than dunking an oily, tomato-packed slice into the cheesy sauce on my plate.
Make-Ahead and Storage
Make-Ahead: Fresh is best here, so eat the pasta as soon as it’s ready. If you need to keep it warm, cover the pot on the stove for up to 30 minutes before serving.
How to Store: Keep the tomato pasta in an airtight container in the refrigerator for up to 3 days.
How to Reheat: Reheat the leftovers in a skillet over low to medium heat with a drizzle of olive oil until warmed through.
More Easy Pasta Recipes
Tomato Basil Pasta Recipe
Ingredients
- 1 pound spaghetti
- 3 tablespoons olive oil
- 1 peeled small-diced shallot
- 3 finely minced garlic cloves
- 1 pound cherry tomatoes, sliced in half
- 1 ½ cups pasta water
- 3 tablespoons chiffonade fresh basil
- ½ cup finely grated Parmigiano Reggiano + more for garnish
- Coarse salt and freshly cracked pepper to taste
Instructions
- Add the spaghetti to a large pot of boiling, salted water and cook for 10 minutes, stirring occasionally, until al dente.
- While the pasta is cooking, heat a large saucier pot over medium heat and add the olive oil.
- Place the shallots in and gently season with salt. Sauté for 2 to 3 minutes or until lightly browned. Then stir in the garlic and cook just until it becomes fragrant, which takes 30 to 45 seconds.
- Add in ¾ of the tomatoes, season with salt, and sauté for 2 minutes or just until they start to blister and break down.
- Add 1 ½ cups of water from the boiling pasta pot to the pan with the tomatoes, and cook for 3 to 4 minutes, or until the pasta is done.
- Drain the pasta and add it to the pot with the tomatoes, along with the basil, Parmigiano Reggiano, salt, and pepper, and mix to combine using tongs.
- Serve with additional Parmigiano and basil.
Tomato Basil Pasta Recipe