Seeking an easy-peasy pasta dish that doesn’t need a fancy sauce? Check it out!
Growing up in an Italian-American family, I’ve tried many pasta dishes in my day. My cousin is obsessed with pasta, eating it almost every day. While she often makes her own spaghetti noodles from scratch, there are some pasta recipes that are so simple, even a novice chef could whip them up. Tomato-basil pasta is one of them, and it doesn’t require a fancy sauce or meatballs.
All that’s needed for this zesty, refreshing dish is olive oil, seasonings, cherry tomatoes, and basil leaves. Plus, there’s the optional garnish of Parmesan and a splash of lemon juice to bring out both the savory and tangy flavors. There have been many busy weeknights when my mom wanted to make a simple pasta dish, and this little masterpiece came blasting out of the kitchen. The whole house smelled like garlic and herbs, calling our family together around the dining table in no time.
Tomato-basil pasta is a quick and easy classic. So, if you’ve been searching for a flavorful but straightforward pasta dish that the whole family can enjoy, look no further. This effortless recipe is here to help!
Can I use a different kind of pasta?
While tomato-basil pasta is classically crafted with spaghetti, you’re more than welcome to boil whichever kind of pasta you prefer. For instance, I like a gluten-free kind of pasta that’s made from lentil flour. But you can also try traditional semolina pasta in any shape your heart desires. Just make sure to cook it using the specific instructions so you get it just right. Most folks like their pasta al dente—slightly firm and chewy—but if you’d like a softer noodle, let the pasta cook for 1-2 minutes more.
How do I store leftovers?
Once cooled to room temperature, tomato basil pasta leftovers can be stored in an airtight container and refrigerated for up to 3 days. I suggest keeping the lemon juice and Parmesan separate from the rest of the dish, if possible, so that you can add them fresh when it’s time to serve. Reheat leftovers in a skillet over medium heat on the stove, stirring occasionally until it’s completely warm.
Serving suggestions
Once you’ve topped your tomato basil pasta with lemon juice and fresh basil, now your fragrant dish can be accompanied by Garlic Toast, Crispy Asparagus, and Spinach Salad. This is a classic, satisfying meal in my family, whether it’s for special occasions or casual weekends. Alternatively, pair your tomato basil pasta with Potato Rolls or Air-Fryer Meatballs.
Ingredients
- 8 ounces spaghetti pasta
- 1 cup reserved pasta water
- 1 1/2 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- 1/4 teaspoon chili flakes optional
- 2 cups cherry tomatoes halved
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup fresh basil leaves torn
- Extra olive oil for drizzling
- Juice of 1 lemon, optional
- Grated Parmesan cheese, optional
Instructions
- Fill a large pot with salted water and bring it to a boil. Cook the spaghetti per the package instructions until al dente. Save 1 cup of the pasta water before draining the spaghetti.
- Meanwhile, as the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, and sauté for about 1 minute until the garlic becomes fragrant.
- Add the halved cherry tomatoes, salt, and black pepper to the skillet. Cook for 5-7 minutes until the tomatoes soften and begin to release their juices.
- Stir in the torn basil leaves. Add the cooked pasta to the skillet and toss everything together. If needed, slowly add some reserved pasta water to help coat the pasta evenly.
- Taste and adjust the seasoning if necessary. Plate the pasta, drizzle a little extra olive oil and lemon juice over the pasta. Top with grated Parmesan cheese if desired.
- Serve hot and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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