Description
Tomato Basil Pasta: Fresh tomatoes, fragrant basil, and garlic come together in this easy, comforting, and crowd-pleasing pasta dish.
Ingredients
Scale
- 1 pound (450g) pasta (spaghetti, linguine, or penne work beautifully)
- 2 pounds (900g) ripe tomatoes, diced (Roma or cherry tomatoes are ideal)
- 4 tablespoons (60ml) extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 cup (25g) fresh basil leaves, torn or roughly chopped
- ½ teaspoon red pepper flakes (optional)
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Bring a large pot of water to a rolling boil. Add 1-2 tablespoons of salt—the water should taste salty like the sea. Add your pasta and cook until al dente, usually 1-2 minutes less than package instructions suggest. Before draining, reserve ½ cup of the pasta cooking water.
- Step 2: While the pasta cooks, prepare your sauce. In a large, deep skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using) and cook for 1-2 minutes until the garlic becomes fragrant and just barely golden. Be careful not to let it brown or burn, as this will create bitterness.
- Step 3: Add the diced tomatoes to the skillet with a pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, for about 5-7 minutes. The tomatoes should break down slightly and release their juices, creating a light sauce. If you prefer a smoother texture, you can gently mash some of the tomatoes with the back of your spoon.
- Step 4: Drain the pasta, remembering your reserved pasta water. Immediately add the hot pasta directly to the skillet with the tomato sauce. Toss everything together, adding splashes of the reserved pasta water as needed to create a silky sauce that coats each strand of pasta beautifully.
- Step 5: Remove the skillet from heat and add most of the torn basil leaves and grated Parmesan. Toss gently to incorporate. Taste and adjust seasoning with additional salt and pepper if needed. The residual heat will wilt the basil just enough to release its aromatic oils without destroying its fresh flavor.
- Step 6: Serve your Tomato Basil Pasta immediately in warm bowls, garnished with the remaining fresh basil leaves and additional Parmesan cheese. A final drizzle of high-quality olive oil just before serving adds a luxurious finishing touch that elevates the entire dish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 1/4 of the recipe)
- Calories: 450 calories per serving
- Sugar: 6 grams
- Sodium: 450 mg
- Fat: 18 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 10 mg