This tomato basil pasta is a bright, one-pot meal loaded with juicy cherry tomatoes, garlic, and fresh basil. Ready in about 30 minutes, it’s ideal for busy weeknights when you want something comforting and fast. A splash of olive oil, a pinch of red pepper flakes, and freshly grated Parmesan finish the dish for simple, satisfying flavor.
This pasta has become a reliable weeknight favorite. It uses just one pan and everyday ingredients, so if you have cherry tomatoes and basil on hand you’re already halfway there. The recipe is forgiving and easy to scale.
Recipe Overview
Tips from my kitchen
- Choose firm, ripe cherry or plum tomatoes for the best natural sweetness and burst.
- Cook the tomatoes slowly so they blister and concentrate in flavor rather than steam.
- Gently smash the tomatoes to release their juices without turning them into mush.
- Reserve some pasta water before draining — it helps the sauce cling to the noodles.
- Add the Parmesan just before serving so it melts into the warm pasta.
- This dish is meatless but pairs well with shredded rotisserie chicken or sautéed shrimp for extra protein.
Ingredients needed
Full measurements are listed in the recipe card below. These are the essentials you’ll want to have ready.
- Pasta: spaghetti or linguine (or any long pasta).
- Olive oil: for sautéing the tomatoes.
- Cherry or plum tomatoes: cherry tomatoes are ideal for quick blistering.
- Garlic cloves: fresh and minced.
- Red pepper flakes: for a touch of heat.
- Balsamic vinegar: adds depth and brightness.
- Kosher salt & black pepper: to taste.
- Fresh basil leaves: roughly chopped for finishing.
- Parmesan cheese: freshly grated if possible.
How to make Tomato Basil Pasta
Step 1: Bring a medium pot of water to a boil, add about 2 teaspoons salt, and cook pasta until al dente according to package directions. Before draining, reserve ½ cup of the pasta water, then drain and set the pasta aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add cherry tomatoes and cook, partially covered, until they start to burst, about 8–10 minutes.
Step 3: Reduce the heat and gently press the tomatoes with a spoon to release their juices.
Step 4: Stir in the minced garlic, red pepper flakes, and a generous pinch of salt. Add the reserved pasta water and balsamic vinegar, then simmer for about 10 minutes to concentrate the sauce.
Step 5: Remove the pan from heat and stir in the chopped fresh basil.
Step 6: Add the cooked pasta to the skillet and toss until well coated. Serve with freshly grated Parmesan.
Substitutions
Simple swaps let you adapt the recipe to what’s available.
- Basil: If you don’t have fresh basil, a small pinch of dried basil can be added earlier during cooking.
- Pasta: Any long pasta works (fettuccine, angel hair) and gluten-free or high-protein varieties are fine.
- Tomatoes: Grape tomatoes or chopped Roma tomatoes can replace cherry or plum tomatoes.
- Parmesan: Try pecorino romano or a dairy-free alternative if preferred.
Variations
Ways to change the dish depending on taste or pantry contents:
- Add protein: Stir in cooked chicken, shrimp, or chickpeas for a heartier meal.
- Make it creamy: Finish with a splash of heavy cream, a spoonful of ricotta, or a bit of cream cheese for a rich texture.
- Swap cheeses: Add fresh mozzarella for creamy bites or goat cheese for tang.
- Spice it up: Increase red pepper flakes or add hot sauce to taste.
Storing and reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The texture changes if frozen, so freezing is not recommended.
- To reheat, warm gently on the stove with a splash of water or olive oil to loosen the sauce, or microwave in short bursts, stirring between intervals.
Common Questions
You can use canned tomatoes in a pinch, but fresh cherry or plum tomatoes give a brighter, sweeter flavor and the best blistered texture.
Make sure the pan is hot and the tomatoes are dry before adding them. If the heat is too low or they’re wet, they’ll steam instead of blistering and bursting.
Yes. Avoid overcrowding the skillet — use a larger pan or cook the tomatoes in batches so they still burst and caramelize properly.
You may also like
- Asparagus Chicken Pasta
- Creamy Wild Mushroom Pasta
- One Pot Chicken Spaghetti
- Gigi Hadid Pasta
- Instant Pot Mashed Potatoes
- Cajun Chicken Pasta
- Chicken Fajita Pasta
- Scallop Pasta
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Tomato Basil Pasta (Quick & Simple)
Ingredients
- 12 ounces pasta of choice (spaghetti or linguine)
- 2 tablespoons olive oil
- 3 cups cherry tomatoes (or plum)
- 3-4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 tablespoon balsamic vinegar
- Kosher salt and pepper, to taste
- 1/4 cup fresh basil leaves, roughly chopped
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- Boil a medium pot of salted water and cook the pasta until al dente. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
- In a large skillet over medium heat, warm the olive oil. Add the cherry tomatoes and cook, partially covered, until they begin to burst, about 8–10 minutes.
- Lower the heat and gently press the tomatoes with a wooden spoon to release their juices.
- Stir in the garlic, red pepper flakes, and salt. Add the reserved pasta water and balsamic vinegar, then simmer for about 10 minutes.
- Remove from heat and stir in the fresh basil.
- Add the cooked pasta to the skillet and toss to coat. Top with grated Parmesan and serve.
Notes
- Any long pasta works: linguine, fettuccine, or angel hair.
- Grape or chopped Roma tomatoes are fine substitutes for cherry tomatoes.
- Substitute Parmesan with pecorino romano or a dairy-free alternative if needed.
- Fresh basil is best; use dried basil only if you must and add it earlier during cooking.
- Reserve pasta water to help bring the sauce together.
- Smash tomatoes gently to avoid splattering.
- Stir in mozzarella or ricotta for a creamy variation, or add cooked chicken or shrimp for protein.
- Store leftovers in the fridge for up to 4 days and reheat with a splash of water or olive oil.
Nutrition
Carbohydrates: 61 g
Protein: 15 g
Fat: 10 g
Nutrition information is an approximation.
Additional Info
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