Easy Tomato Basil Pasta
Tomato Basil Pasta is a fast vegetarian dinner featuring tender pasta coated in a glossy sauce of fresh tomatoes, garlic, olive oil, and basil. It has a bright aroma, juicy texture, and simple preparation that makes it useful for summer meals and busy weeknights.
Equipment
- Large pot
- Large skillet
- Colander
- Cutting board
- Sharp knife
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Pasta tongs
Ingredients
- 12 ounces dry spaghetti or another pasta
- 1½ pounds ripe tomatoes diced
- ¼ cup extra-virgin olive oil
- 4 garlic cloves thinly sliced or minced
- ¼ teaspoon red pepper flakes
- ¾ teaspoon fine salt plus more for pasta water
- ¼ teaspoon black pepper
- 1 packed cup fresh basil leaves roughly torn
- ⅓ cup finely grated vegetarian hard cheese optional
- ½ to 1 cup reserved pasta water
Optional Ingredients
- 2 cups baby spinach
- 1 small zucchini diced
- ½ teaspoon lemon zest
- ¼ cup toasted breadcrumbs
Instructions
- Dice the tomatoes, prepare the garlic, tear the basil, and grate the cheese if using.
- Bring a large pot of salted water to a boil.
- Cook the pasta for about 1 minute less than the package directions. Reserve 1 cup of pasta water, then drain.
- Warm the olive oil in a large skillet over medium-low heat.
- Add the garlic and red pepper flakes. Cook for 45 to 60 seconds, until fragrant and pale golden.
- Add the tomatoes, salt, and black pepper. Cook over medium heat for 6 to 8 minutes, until juicy and slightly thickened.
- Add the drained pasta and ¼ cup of pasta water. Toss for 1 to 2 minutes.
- Add more pasta water as needed until the sauce looks glossy and coats the pasta.
- Turn off the heat and fold in the basil.
- Add the cheese if desired, adjust the seasoning, and serve immediately.
Notes
Save at least 1 cup of pasta water before draining. Add it gradually, since the amount needed will depend on how juicy your tomatoes are.