Tomato Basil Pasta Recipe
Tomato Basil Pasta with fresh cherry tomatoes, melted cheese, and fragrant basil is easy to make and full of classic Italian flavor.
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 remaining 1/4 tomatoes, along with the basil, Parmigiano Reggiano, salt, and pepper, and mix to combine using tongs.
- Serve with additional Parmigiano and basil.
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.
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.
Nutrition
Calories: 591kcalCarbohydrates: 91gProtein: 21gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 9mgSodium: 225mgPotassium: 546mgFiber: 5gSugar: 6gVitamin A: 732IUVitamin C: 27mgCalcium: 196mgIron: 3mg