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Cooked spaghetti fully coated in tomato basil sauce, ready to serve from a round deep skillet.
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Tomato Basil Pasta (Quick & Simple)

Tomato basil pasta is a quick and easy one-pot recipe made with cherry tomatoes, garlic, fresh basil, and parmesan cheese.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Halal
Skill Level: Beginner
Servings: 4 Servings
Author: Rena

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.
    Cooked spaghetti lifted from pot with tongs.
  • 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.
    A bowl of fresh cherry tomatoes, washed and ready for cooking.
  • Lower the heat and gently press the tomatoes with a wooden spoon to release their juices.
    Cherry tomatoes bursting in olive oil in skillet.
  • 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.
    Smashed cherry tomatoes with garlic and parmesan in pan.
  • Remove from heat and stir in the 1/4 cup fresh basil leaves.
    Tomato basil sauce cooking in skillet with fresh basil.
  • Add the pasta to the skillet and toss to coat. Top with 1/4 cup parmesan cheese (grated) and serve.
    Spaghetti and tomato basil sauce fully combined in the skillet, with flecks of fresh basil.

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

Calories: 407kcal | Carbohydrates: 61g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 699mg | Potassium: 272mg | Fiber: 9g | Sugar: 6g | Vitamin A: 749IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 1mg