Tomato Basil Pasta
A quick and satisfying pasta recipe featuring juicy cherry tomatoes, aromatic basil, and parmesan. Perfect for busy weeknights, this fiber-rich, heart-healthy dish comes together in just 30 minutes, making it a wholesome and flavorful dinner option.
Equipment
- 1 Garlic Peeler
- 1 Large Stainless Steel Skillet
- 1 Pasta Pot
Ingredients
Pasta
- ½ lb 225 g penne, cavatappi, or preferred pasta
- Salt for boiling water
Tomato Basil Sauce
- 2 –3 tbsp extra virgin olive oil
- 3 garlic cloves minced
- 3 cups cherry or grape tomatoes halved
- ⅓ tsp red pepper flakes optional
- ⅓ tsp salt
- ¼ tsp black pepper
- 1½ cups fresh basil chopped (plus extra for garnish)
- ⅓ cup grated parmesan cheese plus extra for topping
Topping
- Grated parmesan cheese for garnish
- Italian seasoning for sprinkling
- Fresh basil leaves
Instructions
- Prepare the Pasta Water: Fill a large pasta pot with enough water to allow the pasta to move freely while cooking. Place it over high heat and bring it to a rolling boil. Once boiling, add a generous pinch of salt to enhance the pasta’s flavor. Stir briefly to dissolve the salt before adding the pasta.
- Cook Pasta Al Dente: Add your chosen pasta—penne, cavatappi, or any favorite shape—into the boiling water. Stir occasionally to prevent sticking. Cook according to package directions until the pasta is tender but still firm to the bite (al dente). This usually takes around 8–10 minutes depending on the pasta type. Once done, reserve 1 cup of the starchy pasta water before draining. Then, drain the pasta in a colander and set aside.
- Heat Olive Oil for Sauce: Place a large stainless steel skillet over medium-high heat. Add 2–3 tablespoons of extra virgin olive oil and allow it to warm until it shimmers but does not smoke. Properly heated oil will help release the flavor of the garlic and infuse the sauce with richness.
- Sauté Garlic Until Fragrant: Add the minced garlic to the heated oil. Stir constantly for about 45 seconds to 1 minute until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. The aroma should be rich and savory, signaling it’s ready for the next step.
- Add Cherry Tomatoes and Seasoning: Introduce the halved cherry or grape tomatoes into the skillet. Sprinkle in ⅓ teaspoon salt, ¼ teaspoon black pepper, and ⅓ teaspoon red pepper flakes if using. Stir gently to combine. Allow the tomatoes to cook for 4–5 minutes, stirring occasionally. The tomatoes will soften, release their natural juices, and start to burst.
- Mash Tomatoes for Chunky Sauce: Using a fork or potato masher, gently mash about two-thirds of the tomatoes to release their juices. Leave the remaining third intact for added texture and visual appeal. The result should be a slightly chunky sauce with a natural, fresh tomato base that clings beautifully to the pasta.
- Incorporate Fresh Basil: Add 1½ cups of chopped fresh basil into the tomato mixture. Stir gently to allow the basil to wilt slightly and infuse its aromatic flavor throughout the sauce. Fresh basil enhances both the taste and the vibrant color of the dish.
- Combine Pasta with Sauce: Add the drained pasta directly into the skillet with the tomato basil sauce. Pour in ⅓ cup of grated parmesan cheese and stir thoroughly to coat each piece of pasta evenly. If the sauce feels too thick, gradually add some of the reserved pasta water until you achieve a silky, clingy consistency that envelops the pasta perfectly.
- Taste and Adjust Seasoning: Taste the pasta and adjust the seasoning as needed. Add additional salt, pepper, or red pepper flakes to suit your preference. This ensures that every bite is perfectly balanced and flavorful.
- Plate and Garnish: Serve the pasta immediately in warm pasta bowls. Top generously with additional grated parmesan cheese, a light sprinkle of Italian seasoning, and fresh basil leaves for a burst of color and extra flavor. Pair with roasted garlic bread or a crisp green salad to create a complete, satisfying meal.
- Optional Finishing Touch: For a little extra richness, drizzle a small amount of high-quality extra virgin olive oil over the plated pasta just before serving. This elevates the flavors and gives a glossy finish to the dish, making it visually appealing and restaurant-quality at home.
Notes
- Use high-quality extra virgin olive oil for the richest flavor.
- Cherry or grape tomatoes work best, but you can use regular tomatoes cut into small chunks.
- Reserve pasta water to adjust sauce consistency—it helps the sauce cling to the pasta beautifully.
- Fresh basil is key; add some at the end for garnish to retain its aroma.
- Parmesan cheese adds both flavor and a touch of protein; feel free to adjust to taste.
- Red pepper flakes are optional but provide a subtle, pleasant heat.
- Cook pasta al dente for the perfect texture; overcooked pasta can become mushy once mixed with the sauce.
