Fresh Tomato Basil Pasta

Fresh Tomato Basil Pasta – How to Use Summer Tomatoes in the Best Way

Some recipes are more than meals – they’re memories. We can still remember walking onto our mom’s porch and seeing layers of newspaper covered in tomatoes of all shapes, sizes, and ripeness. She would harvest every last one from the vines in late summer and early fall and make sure nothing went to waste. One of the simplest and most delicious ways we used those tomatoes was this Fresh Tomato Basil Pasta.

It’s a dish that celebrates the season. No heavy red sauce with lots of additives – just fresh tomatoes cooked down with garlic and olive oil.  Then we tossed it with pasta and a handful of basil.  And if you’re lucky enough to have leftovers, it’s even better the next day.

Why You’ll Love This Recipe

This dish captures everything we love about summer food.  It’s fresh, simple, and quick to make. With just a few ingredients and one pan, you’ll have a pasta dinner that’s comforting and light at the same time.

• Bursting with real tomato flavor

• Ready in under 30 minutes

• Perfect for vegetarians

• Great way to use up garden produce

• Budget-friendly

You don’t need a lot of ingredients to make a big impact here. The key is using tomatoes that are ripe and sweet.  It doesn’t matter whether they’re cherry tomatoes or late-season garden tomatoes.

Ingredients for Fresh Tomato Basil Pasta

This pasta is all about letting fresh ingredients shine. Here’s what you’ll need and how they work together:

Start with two tablespoons of olive oil to create the base. You’ll heat it in a large skillet and add three cloves of garlic.  Mince the garlic finely so the flavor infuses the oil without overpowering it. As soon as the garlic smells fragrant – just 30 seconds or so – you’ll toss in about four cups of halved cherry tomatoes. If you’re using garden tomatoes instead, chop them up roughly and use about the same amount.

Cook the tomatoes down for 10 to 12 minutes or just until they start breaking down and releasing their juices. At this point, season with salt and pepper to taste, and add a pinch of red pepper flakes if you like a little heat.

While the tomatoes cook, bring a large pot of salted water to a boil and cook eight ounces of spaghetti or angel hair pasta. Before draining, reserve half a cup of pasta water to loosen the sauce later. Then drain the pasta and toss it directly into the skillet with the tomatoes.

Tear or chop a quarter cup of fresh basil and stir it in just before serving. Add a quarter cup of grated Parmesan cheese if you like, and serve it all hot.

Tips for Success

• Salt your pasta water generously.  It’s the only chance to flavor the noodles.

• Don’t walk away from the garlic. It cooks fast and can burn easily.

• Use super ripe tomatoes. Even the overripe ones work well here.

• Save that pasta water. It’s the secret to a silky, restaurant-style sauce.

What to Serve With It

This pasta is satisfying on its own, but here are a few ways to round out the meal:

• Toasted garlic bread

• A crisp green salad

• Grilled shrimp or chicken on the side

• Roasted vegetables or zucchini

Other Recipes to Try

If this one makes your tomato-loving heart happy, you’ll also love these:

• Pesto Zucchini Noodles with Cherry Tomatoes – A bright, summery dish with a lighter twist

• Spaghetti Carbonara – Classic comfort food with creamy, cheesy flavor

• American Chop Suey – A family-friendly one-pot pasta

• Fully Loaded Taco Tomato – A fun and keto-friendly take on stuffed tomatoes

This Fresh Tomato Basil Pasta brings back so many memories for us—and it’s the kind of recipe that never goes out of style. You don’t need a jar of sauce or a long list of ingredients. Just ripe tomatoes, good olive oil, fresh basil, and pasta. That’s it. Simple, honest food that hits all the right notes.

And if there are leftovers? Do what we did growing up – layer it onto garlic bread and toast it up for breakfast. You won’t regret it.

Fresh Tomato Basil Pasta

A light and vibrant pasta that celebrates the sweetness of summer tomatoes, the bite of fresh garlic, and the bold flavor of basil.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4 Servings

Equipment

• Large pot For boiling pasta
• Strainer To drain the pasta
• Skillet For cooking the garlic and tomatoes
• Tongs To gently toss the pasta with the sauce

Ingredients

  

1x2x3x

• 8 ounces spaghetti or angel hair pasta
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic minced
• 2 cups cherry tomatoes halved (or chopped garden tomatoes)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes optional
• ½ cup fresh basil leaves chopped or torn
• ¼ cup grated Parmesan cheese optional

Instructions

 

• Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
• While the pasta cooks, heat olive oil in a large skillet over medium heat.
• Add the minced garlic and cook for 30–60 seconds until fragrant, being careful not to let it burn.
• Add the tomatoes to the skillet and cook for about 5–7 minutes, stirring occasionally, until they soften and begin to break down.
• Season the tomatoes with salt, pepper, and optional red pepper flakes to taste.
• Drain the cooked pasta using a strainer and add it directly into the skillet with the tomato mixture.
• Add fresh basil and toss everything together gently using tongs, allowing the flavors to combine.
• Serve immediately with a sprinkle of Parmesan cheese if desired.

Notes

• You can use any variety of ripe tomatoes—cherry, grape, or garden-fresh heirlooms all work beautifully.
• Make it a full meal by adding grilled chicken, shrimp, or cannellini beans for extra protein.
• Leftovers taste amazing grilled in a skillet the next morning for a savory breakfast twist.

Keyword pasta recipe, tomato

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