This tomato basil pasta recipe is the perfect quick and easy weeknight dinner recipe. The sauce comes together faster than it takes the pasta to cook and is delicious topped with plenty of grated Parmesan cheese.

Ingredients Needed

Tomatoes. I used cherry tomatoes but any fresh tomatoes can be used. Grape tomatoes are a great substitute.
Extra-virgin olive oil.
Fresh garlic cloves.
Fresh basil leaves.
Salt and black pepper. Red pepper flakes can be added if you want a bit more spice.
Pasta. I used spaghetti but any pasta shape can be used. Angel hair pasta and linguini are good alternatives. Penne or rigatoni are good options if you prefer a short pasta shape. Substitute with gluten free pasta if necessary.
Parmesan cheese. Use a vegetarian alternative if needed.

Tomato basil pasta sauce made with fresh tomatoes.

How to make tomato basil pasta

Cook the pasta: Bring a large pot of salted water the boil over medium-high heat. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of water then drain.
Make the sauce: While the pasta is boiling, sauté the garlic in the olive oil in a large skillet or frying pan set over medium-high heat. Once fragrant, add the chopped tomatoes and a sprig of basil and allow to cook, stirring often, until the tomatoes start to soften. Using the back of a wooden spoon, squash the tomatoes to allow them to break down faster. Add a splash of water then season to taste. Allow to simmer until a thick sauce forms. At this stage you can blend the sauce with an immersion blender if you want a smooth sauce. Grate in Parmesan cheese.
Combine and serve: Add the drained pasta, sliced basil and the reserved pasta water to the tomato sauce then toss to coat the pasta. If you want a creamier pasta, stir in a spoonful of cream cheese or creme fraiche. Serve with plenty of grated parmesan cheese.

Can I make this ahead?

This pasta is definitely best served immediately after cooking but leftovers can be kept in an airtight container over the fridge for up to 4 days. Reheat with a splash of water before serving.

Serving Suggestions

This dish is a delicious meal on its own but adding a side of garlic bread or a green salad is a great idea. It’s also delicious with Caesar salad or vegetables like sautéed broccolini, asparagus or green beans. If you want to add a protein, serve the pasta alongside sautéed shrimp or chicken.

Tomato Recipes

Marinated tomatoes with whipped ricotta on toast — Pan con Tomate

Easy Tomato Basil Pasta

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Prep Time: 5

Cook Time: 15

Total Time: 20

Course: Dinner

Cuisine: American, Italian

Keyword: pasta basil tomatoes, tomato and basil pasta, tomato basil pasta

Servings:

Calories: 524kcal

Author: Alida Ryder

Ingredients

▢ 2 tbsp olive oil
▢ 3 garlic cloves minced
▢ 1 lb (500g) cherry tomatoes halved
▢ ½ cup fresh basil leaves + extra for serving
▢ ½ cup water
▢ 1 lb (500g) pasta
▢ ½ cup grated Parmesan cheese
▢ salt and black pepper to taste

Instructions

Bring a large pot of salted water the boil over medium-high heat.
Add the pasta and cook according to package instructions until al dente.
Reserve 1 cup of water then drain.
While the pasta is boiling, sauté the garlic in the olive oil in a large skillet or frying pan set over medium-high heat.
Once fragrant, add the chopped tomatoes and a sprig of basil and allow to cook, stirring often, until the tomatoes start to soften.
Using the back of a wooden spoon, squash the tomatoes to allow them to break down faster.
Add a splash of water then season to taste.
Allow to simmer until a thick sauce forms. At this stage you can blend the sauce with an immersion blender if you want a smooth sauce. If you want a creamier pasta, stir in a spoonful of cream cheese or creme fraiche.
Grate in Parmesan cheese.
Add the drained pasta, sliced basil and the reserved pasta water to the tomato sauce then toss to coat the pasta.
Serve with plenty of grated parmesan cheese.