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This tomato basil pasta is a fresh, one-pot wonder that’s bursting with juicy cherry tomatoes, garlic, and vibrant basil leaves. It’s ready in about 30 minutes, making it perfect for busy weeknights when you want something comforting. Tossed with olive oil, chili flakes, and a sprinkle of freshly grated parmesan, it’s a simple classic that always hits the spot.
This tomato basil pasta has been a total weeknight hero in my house. It’s quick, it only needs one pan, and it’s made with real ingredients I always have on hand. If you’ve got cherry tomatoes and fresh basil lying around, you’re already winning.
You might also enjoy this Caprese Pasta Salad and Simple Pesto Pasta – both fresh, easy, and packed with flavor.
Recipe Overview
Tips from my kitchen
- Use cherry or plum tomatoes that are firm and ripe for the best burst and natural sweetness.
- Don’t rush the tomato cooking time. Letting the tomatoes burst slowly brings out the richest flavor.
- Smashing the tomatoes gently helps them release their juices without breaking down completely.
- Always save some pasta water – it helps the sauce cling to the noodles perfectly.
- Add the parmesan just before serving so it melts over the warm pasta and doesn’t clump.
- This dish is naturally meatless, but feel free to toss in shredded rotisserie chicken or sautéed shrimp for extra protein.
Ingredients needed
Here’s what you’ll need to make this easy tomato basil pasta. All the full measurements are listed further down in the recipe card.
- Pasta: spaghetti or linguine. If you want to use a high-protein pasta option, go ahead.
- Olive oil: Works best for this pasta, but in a pinch, avocado oil will do.
- Cherry or plum tomatoes: For the best flavor, I prefer using cherry tomatoes. Other types will work if you want to use what you have on hand.
- Garlic cloves: Using fresh garlic is a must!
- Red pepper flakes
- Balsamic vinegar
- Kosher salt & black pepper
- Fresh basil leaves: This will add so much flavor and will be much better than using dried basil.
- Parmesan cheese: freshly grated, or you can use store-bought.
How to make Tomato Basil Pasta
Step 1: Bring a medium pot of water to a boil, add about 2 teaspoons of salt, and cook the pasta until al dente according to package directions. Before draining, reserve ½ cup of the pasta water, then set the pasta aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and let them cook, partially covered, until they begin to burst (about 8 to 10 minutes).
Step 3: Reduce the heat and gently press down on the tomatoes with a wooden spoon to release their juices – careful not to splash yourself!
Step 4: Stir in the minced garlic, red pepper flakes, and a generous pinch of salt. Pour in the reserved pasta water and balsamic vinegar, and let it simmer for about 10 minutes.
Step 5: Turn off the heat and stir in the chopped fresh basil.
Step 6: Add the cooked pasta to the skillet and toss well until everything is coated in the sauce. Serve with freshly grated Parmesan on top.
Substitutions
Feel free to make a few easy swaps depending on what you have on hand.
- Basil: If you’re out of fresh basil, use a small pinch of dried basil – just add it earlier when the tomatoes cook.
- Pasta: Use any long pasta like fettuccine or angel hair, or go for gluten-free pasta if needed. Short pasta will also work.
- Tomatoes: Grape tomatoes or chopped Roma tomatoes work in place of cherry or plum.
- Parmesan: Swap with pecorino romano or a dairy-free cheese alternative.
Variations
This pasta recipe is super flexible, so here are a few ways to change it up based on your mood (or what’s in your fridge):
- Add protein: Stir in cooked chicken, shrimp, or even chickpeas to make it more filling.
- Make it creamy: Add a splash of heavy cream or a spoonful of ricotta right before tossing in the pasta. You can even add some cream cheese in with the sauteed tomatoes for a creamy finish.
- Go cheesy: Swap or mix in fresh mozzarella for creamy bites, or try goat cheese for a tangy twist.
- Spice it up: Turn up the heat by adding more red pepper flakes or a dash of hot sauce to the sauce.
Storing and reheating
- Pop any leftovers in an airtight container and keep them in the fridge for up to 4 days. The pasta doesn’t freeze too well because once thawed, it may be a bit on the mushy side.
- To reheat, warm it gently on the stove with a little splash of water or olive oil to loosen things up, or microwave it in short bursts, stirring in between so it heats evenly.
Common Questions
You can, but I’ll be honest, fresh cherry or plum tomatoes really make this dish shine. Canned ones will still work in a pinch, especially if you use a good-quality brand, but the flavor won’t be quite as bright or sweet.
Make sure your pan is hot enough and that the tomatoes are dry before you add them. If they’re too wet or the heat is too low, they’ll steam instead of blister and burst.
Yes! Just make sure the skillet isn’t overcrowded – use a bigger one if you’ve got it, or cook the tomatoes in batches so they still burst and caramelize properly. The sauce holds up great even when you double it.
You may also like
- Asparagus Chicken Pasta
- Creamy Wild Mushroom Pasta
- One Pot Chicken Spaghetti
- Gigi Hadid Pasta
- Instant Pot Mashed Potatoes
- Cajun Chicken Pasta
- Chicken Fajita Pasta
- Scallop Pasta
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Tomato Basil Pasta (Quick & Simple)
Ingredients
- 12 ounces pasta of choice, spaghetti or linguine
- 2 tablespoons olive oil
- 3 cups cherry tomatoes, or plum tomatoes
- 3-4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon balsamic vinegar
- Kosher salt and pepper, to taste
- 1/4 cup fresh basil leaves, roughly chopped
- 1/4 cup parmesan cheese, freshly grated
Instructions
- Boil a medium pot of salted water. Cook the 12 ounces pasta of choice until al dente, reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, warm the 2 tablespoons olive oil. Add the 3 cups cherry tomatoes and cook, partially covered, until they begin to burst, about 8-10 minutes.
- Lower the heat and gently press the tomatoes with a wooden spoon to release their juices.
- Stir in the 3-4 garlic cloves, 1/2 teaspoon red pepper flakes, and Kosher salt and pepper. Add the reserved pasta water and 1 tablespoon balsamic vinegar. Simmer for 10 minutes.
- Remove from heat and stir in the 1/4 cup fresh basil leaves.
- Add the pasta to the skillet and toss to coat. Top with 1/4 cup parmesan cheese (grated) and serve.
Notes
- Use any long pasta like linguine, fettuccine, or angel hair.
- Cherry, grape, or chopped Roma tomatoes all work well.
- Substitute parmesan with pecorino romano or a dairy-free alternative if needed.
- Fresh basil is best, but a small pinch of dried basil can work in a pinch.
- Save pasta water before draining to help bring the sauce together.
- Smash tomatoes gently to avoid splattering.
- Stir in mozzarella or ricotta for a creamy variation.
- Add cooked chicken or shrimp for extra protein.
- Store leftovers in the fridge for up to 4 days. Reheat with a splash of water or olive oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
