Tomato Basil Pasta
Tomato basil pasta is fresh, simple, and full of bright summer flavor. It is made with juicy tomatoes, garlic, olive oil, fresh basil, pasta, parmesan, salt, pepper, and a little pasta water to create a light glossy sauce. This is one of the easiest pasta recipes to make when you want something quick, fresh, and satisfying without a heavy cream sauce.
The best tomato basil pasta tastes clean and balanced. The tomatoes should be juicy and slightly sweet, the garlic should add savory flavor, the basil should stay fresh and fragrant, and the parmesan should make everything taste rich and salty. A splash of reserved pasta water helps the sauce cling to the noodles.
You can make this recipe with cherry tomatoes, grape tomatoes, Roma tomatoes, garden tomatoes, or canned tomatoes. Cherry tomatoes are especially good because they burst quickly in the pan and create a naturally sweet tomato sauce.
This tomato basil pasta is perfect for weeknight dinners, summer lunches, meatless meals, meal prep, and easy family dinners.
Why You’ll Love This Tomato Basil Pasta
You will love this tomato basil pasta because it is quick, fresh, and made with simple ingredients. It tastes like a restaurant-style pasta but comes together easily at home.
This recipe is also flexible. You can keep it vegetarian, add grilled chicken, shrimp, mozzarella, burrata, spinach, zucchini, red pepper flakes, or pesto.
Another reason this pasta works well is that it uses fresh basil at the end, so the flavor stays bright. The basil does not need to cook for long. It just wilts slightly into the warm pasta and adds fresh herbal flavor.
It is also a great way to use extra cherry tomatoes or garden tomatoes before they soften.
Ingredients
- 12 oz pasta
- 3 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup reserved pasta water
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil leaves, torn or sliced
- 1 tablespoon fresh lemon juice, optional
- Extra parmesan, for serving
Ingredient Notes
Pasta can be spaghetti, linguine, penne, rigatoni, fusilli, or farfalle. Short pasta holds the tomato pieces well, while long pasta feels classic.
Cherry tomatoes are sweet and juicy. They burst into a light sauce as they cook.
Olive oil creates the base of the sauce and helps carry the garlic and tomato flavor.
Garlic adds savory depth.
Red pepper flakes are optional but add a little heat.
Pasta water helps loosen the tomato sauce and make it glossy.
Parmesan adds salty richness.
Fresh basil gives the pasta its signature flavor.
Lemon juice is optional but makes the pasta taste brighter.
Best Tomatoes For Tomato Basil Pasta
Cherry tomatoes are the easiest choice because they cook quickly and become sweet.
Grape tomatoes also work well.
Roma tomatoes can be chopped and cooked into the sauce.
Garden tomatoes are excellent when ripe and juicy.
If tomatoes are out of season, canned diced tomatoes or canned cherry tomatoes can work.
How To Make Tomato Basil Pasta
Step 1: Cook The Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions.
Before draining, reserve about 1 cup of pasta water.
Step 2: Cook The Garlic
Heat olive oil in a large skillet over medium heat.
Add garlic and cook for 30 seconds to 1 minute, just until fragrant. Do not let it burn.
Step 3: Add Tomatoes
Add cherry tomatoes, salt, black pepper, and red pepper flakes if using.
Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes soften, burst, and release juices.
Step 4: Add Pasta
Add drained pasta to the skillet.
Toss with the tomatoes and garlic.
Step 5: Make It Glossy
Add a splash of reserved pasta water and toss until the sauce coats the pasta.
Add parmesan and toss again. Add more pasta water if needed.
Step 6: Add Basil
Remove from heat and stir in fresh basil.
Add lemon juice if using.
Taste and adjust salt, pepper, parmesan, or basil.
Step 7: Serve
Serve warm with extra parmesan, black pepper, olive oil, and more fresh basil.
Tips For The Best Tomato Basil Pasta
Salt the pasta water well.
Do not overcook the garlic.
Cook tomatoes until they burst and become saucy.
Use pasta water to help the sauce cling to the noodles.
Add basil at the end so it stays fresh.
Use freshly grated parmesan if possible.
Taste before serving and adjust seasoning.
Tomato Basil Pasta Variations
Tomato Basil Pasta With Mozzarella
Add fresh mozzarella pearls or torn mozzarella at the end for a caprese-style pasta.
Tomato Basil Pasta With Chicken
Add sliced grilled chicken or pan-seared chicken for extra protein.
Tomato Basil Shrimp Pasta
Add sautéed shrimp with garlic and lemon for a quick seafood version.
Creamy Tomato Basil Pasta
Stir in a splash of cream or a spoonful of cream cheese for a creamy sauce.
Tomato Basil Pasta With Pesto
Add 2 to 3 tablespoons basil pesto for a stronger basil flavor.
Tomato Basil Pasta With Burrata
Top each serving with burrata for a creamy, restaurant-style finish.
Spicy Tomato Basil Pasta
Use extra red pepper flakes or chili oil.
What To Serve With Tomato Basil Pasta
Serve tomato basil pasta with:
- Garlic bread
- Caesar salad
- Green salad
- Caprese salad
- Grilled chicken
- Shrimp
- Roasted vegetables
- Bruschetta
- Soup
- Mozzarella salad
- Crusty bread
How To Store Leftovers
Store leftover tomato basil pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of water or olive oil.
Fresh basil can darken after storage, so add extra fresh basil before serving leftovers.
Can You Make It Ahead?
Tomato basil pasta tastes best fresh, but you can prepare parts ahead.
You can wash and halve the tomatoes, grate the parmesan, and chop the garlic ahead of time.
Cook the pasta and sauce fresh for the best texture.
Common Mistakes To Avoid
Do not burn the garlic.
Do not skip pasta water.
Do not add basil too early.
Do not use bland tomatoes without adjusting salt, lemon, or parmesan.
Do not overcook the pasta.
Do not rinse the pasta after draining.
Frequently Asked Questions
Can I use canned tomatoes?
Yes. Use canned diced tomatoes or canned cherry tomatoes when fresh tomatoes are not flavorful.
Can I use dried basil?
Fresh basil is best, but dried basil can be used in a pinch. Add dried basil while the tomatoes cook, then use fresh basil if available for garnish.
What pasta shape is best?
Spaghetti, linguine, penne, rigatoni, fusilli, and farfalle all work well.
Can I add protein?
Yes. Chicken, shrimp, salmon, sausage, or white beans all work well.
Is tomato basil pasta vegetarian?
Yes, if made without meat. Use vegetarian parmesan if needed.
Recipe Card
Tomato Basil Pasta
This tomato basil pasta is fresh, easy, and made with juicy tomatoes, garlic, olive oil, parmesan, pasta, and fresh basil.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4 servings
Ingredients
- 12 oz pasta
- 3 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup reserved pasta water
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil leaves
- 1 tablespoon fresh lemon juice, optional
- Extra parmesan, for serving
Instructions
- Cook pasta in salted water until al dente.
- Reserve 1 cup pasta water, then drain pasta.
- Heat olive oil in a large skillet.
- Add garlic and cook until fragrant.
- Add cherry tomatoes, salt, pepper, and red pepper flakes.
- Cook until tomatoes soften and burst.
- Add pasta to the skillet.
- Toss with reserved pasta water and parmesan.
- Remove from heat and add fresh basil.
- Taste and adjust seasoning.
- Serve with extra parmesan and basil.
Notes
For a richer version, add mozzarella, burrata, grilled chicken, shrimp, or pesto. Add basil at the end for the freshest flavor.
Final Thoughts
Tomato basil pasta is one of the easiest fresh pasta dinners to make with simple ingredients. Juicy tomatoes, garlic, olive oil, parmesan, and fresh basil create a light sauce that tastes bright, summery, and satisfying.
Save this recipe for quick weeknight dinners, garden tomato season, meatless meals, and easy pasta nights.
