I’ve been making this bright tomato-basil pasta for years — it’s fast, fresh, and always hits the spot on busy weeknights. Ripe tomatoes, plenty of garlic, and torn basil come together in a glossy sauce finished with a splash of reserved pasta water and grated cheese. I test this version to fit a 20-minute dinner window while keeping restaurant-level technique.
Why Make This Recipe
- Ready in 20 minutes, perfect for hectic weeknights or last-minute dinner plans.
- Fresh flavor: bright tomatoes and aromatic basil mean a lot of taste with few ingredients.
- Flexible and nutritious — tomatoes add vitamin C and lycopene while basil brings antioxidants.
- Minimal equipment and pantry-friendly ingredients make cleanup easy; pair it with a simple side like fragrant spiced Mediterranean lemon rice for a heartier meal.
- Personal insight: I love this dish because it revives leftover pasta nights — a good technique makes leftovers taste freshly made.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Servings: 4
- Difficulty: Easy
- Method: Boil pasta, sauté tomatoes and garlic, toss pasta into skillet and finish with reserved pasta water and basil.
- Tip: If you want a protein, serve alongside quick garlic-butter steak bites for a weekend upgrade.
My Experience Making This Recipe
I tested this recipe multiple times with different tomato varieties and pasta shapes to nail timing and sauce consistency. The main discovery: finishing the pasta in the pan with reserved starchy water gives a silky emulsion that a splash of cream can’t replicate.
How to Make Delicious Tomato Basil Pasta Recipe Ready in 20 Minutes
Start by bringing a large pot of water to a rolling boil (212°F / 100°C) and salt it generously — about 1 tablespoon per 4 quarts of water. Cook 12 oz (340 g) spaghetti or penne to al dente (usually 8–10 minutes). While the pasta cooks, warm 2 tablespoons extra-virgin olive oil in a 10–12 inch skillet over medium heat, add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes, then sauté 30–45 seconds until fragrant but not browned. Add 2 cups halved cherry tomatoes, a pinch of salt, and cook 3–5 minutes until they blister and soften. Reserve 1/2 cup pasta cooking water, drain pasta, then add pasta to the skillet with 1/4 cup grated Parmesan and 1 cup packed torn basil leaves. Toss vigorously for 1–2 minutes, adding reserved water a few tablespoons at a time to create a glossy sauce. Adjust seasoning and serve immediately.
Expert Tips for Success
- Reserve pasta water: the starchy liquid is your emulsifier — add 1–3 tablespoons at a time to reach a creamy texture.
- Don’t overcook garlic: cook it just until fragrant (30–45 seconds) to avoid bitterness.
- Tear, don’t chop basil: tearing releases fewer bitter enzymes and keeps the leaves bright and aromatic.
- Use a heavy sauté pan: a 10–12 inch stainless or cast-iron skillet gives even heat and better browning. For a one-pan shortcut, try the one-pot pasta method to cut steps and dishes.
- Choose ripe tomatoes: sweet, sun-ripened cherry or grape tomatoes blister quickly and concentrate flavor.
How to Serve Delicious Tomato Basil Pasta Recipe Ready in 20 Minutes
- Finish with a generous drizzle of good extra-virgin olive oil and a sprinkle of flaky sea salt for contrast.
- Offer grated Parmigiano-Reggiano and crushed red pepper at the table for guests to customize.
- Serve with a simple green salad and crusty bread, or top with pan-seared salmon for an elegant pairing like this creamy salmon florentine.
- For casual dinners, present in a wide shallow bowl so the sauce and pasta mingle nicely.
Storage and Reheating Guide
- Refrigerate: keep pasta in an airtight container for 3–4 days. Cool quickly and refrigerate within 2 hours.
- Freeze: freeze the sauce (no cheese) in a freezer-safe container up to 3 months; avoid freezing tossed pasta—texture suffers.
- Reheat stovetop: warm gently in a skillet over low-medium heat with a splash of water or olive oil, stirring until loose (about 2–3 minutes).
- Reheat microwave: cover and heat in 30-second bursts, stirring between each burst to keep sauce even and avoid hot spots.
Recipe Variations
- Gluten-free: use 12 oz (340 g) gluten-free pasta; cook according to package and finish in the pan the same way. Include pavlova trifle for a show-stopping gluten-free dessert pairing.
- Dairy-free: omit Parmesan and finish with 1 tablespoon nutritional yeast or a splash of good olive oil for richness.
- Protein add-ins: fold in cooked shredded rotisserie chicken or quick shrimp; for a meaty option try sliced Italian sausage or quick steak bites.
- Creamy version: add 1–2 tablespoons heavy cream at the end for a richer finish — you’ll still rely on pasta water for silkiness.
Nutritional Highlights
- Tomatoes supply vitamin C, potassium, and lycopene, which supports heart health.
- Basil adds antioxidants and flavor with minimal calories.
- Allergens: contains gluten (wheat pasta) and dairy (Parmesan). Offer GF pasta and dairy-free toppings for guests with restrictions.
- Portion guidance: a 1-cup cooked serving of pasta with sauce is a typical main-dish portion; scale to appetite and sides.
Troubleshooting Common Issues
- Watery sauce: simmer the tomatoes a little longer to concentrate, and add more grated cheese or a small handful of pasta water-lifted starch to thicken.
- Bland flavor: check salt levels — pasta water and a final pinch of salt brighten flavors; a squeeze of lemon juice can also lift the dish.
- Overcooked pasta: stop cooking pasta 1–2 minutes before package al dente time and finish in the skillet; it will reach perfect texture there.
Frequently Asked Questions
Q: Can I use canned tomatoes instead of fresh?
A: Yes. Use one 14 oz can of crushed or diced tomatoes; simmer 5–7 minutes to reduce and concentrate flavor before tossing with pasta. Add a teaspoon of sugar if the tomatoes taste acidic.
Q: What pasta shape works best?
A: Long shapes like spaghetti, linguine, or bucatini let the sauce cling evenly; short shapes like penne or rigatoni also work and hold tomato bursts in their tubes. Choose based on preference.
Q: How much basil should I use and when do I add it?
A: Use about 1 cup packed fresh basil (approximately 20–25 g). Add most at the end of cooking (in the warm pan) to preserve aroma and color; reserve a few leaves for garnish.
Q: Can I make this ahead for guests?
A: Make the tomato-garlic base and store it refrigerated up to 48 hours; cook pasta just before serving and finish together in the pan for best texture. Avoid fully tossing pasta ahead of time.
Conclusion
If you like the bright tomato-and-basil flavors here, you might also enjoy a comforting twist in soup form — try this 20-Minute Tomato Basil Soup – Dash of Sanity for a quick starter or light dinner companion.
Delicious Tomato Basil Pasta
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and fresh tomato-basil pasta dish that’s perfect for busy weeknights, ready in just 20 minutes!
Ingredients
- 12 oz spaghetti or penne
- 2 tablespoons extra-virgin olive oil
- 3 minced garlic cloves
- 1/4 teaspoon red pepper flakes
- 2 cups halved cherry tomatoes
- Salt, to taste
- 1/4 cup grated Parmesan cheese
- 1 cup packed torn basil leaves
- Reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (8–10 minutes).
- In a skillet, warm olive oil over medium heat, add garlic and red pepper flakes, and sauté until fragrant (30–45 seconds).
- Add the halved cherry tomatoes and a pinch of salt, cooking until they blister and soften (3–5 minutes).
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Add the pasta to the skillet with Parmesan cheese and torn basil. Toss vigorously, adding reserved water gradually to create a glossy sauce (1–2 minutes).
- Adjust seasoning and serve immediately.
Notes
Finish with a drizzle of olive oil and a sprinkle of flaky sea salt. Consider serving with a simple green salad or your protein of choice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg