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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Italian
Skillet For cooking the garlic and tomatoes Tongs To gently toss the pasta with the sauce
- 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
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.
- 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
