Tomato Basil Pasta

5 from 39 votes

My Tomato Basil Pasta is the perfect choice for a busy weeknight dinner. In just 15 minutes you'll be enjoying this delicious garden fresh pasta dish loaded with juicy ripe tomatoes bursting with flavor.

Prep Time10

Cook Time11

Total Time21

Course: Entree, pasta course

Cuisine: Italian

Servings:

Calories: 611kcal

Author: Chef Dennis Littley

Ingredients

½ lb pasta
2 tablespoon olive oil
2 tablespoon garlic cloves finely chopped
¼ teaspoon red pepper flakes more or less to taste
2 ½ cups cherry tomatoes cut in half
½ teaspoon table salt more or less to taste
⅛ teaspoon black pepper more or less to taste
3 tablespoon fresh basil leaves chopped - more or less to taste
2 tablespoon Romano cheese grated for serving- or parmesan cheese

Instructions

Bring a large pot of salted water to a boil, then add the pasta. Cook the pasta al dente according to package directions.
*When you drain the pasta make sure to reserve 1 cup of pasta water to add to the tomato sauce.
While the pasta is cooking add the olive oil to a large skillet over medium heat. When the oil is hot add the garlic and red pepper flakes to the pan, and cook for one minute until the garlic is fragrant.
Add the tomatoes, salt, and black pepper to the pan.
Increase the heat to medium-high and let the tomatoes cook for 6-7 minutes. The tomatoes will burst and will start to stick to the bottom of the pan as the juices cook off.
Add the chopped basil to the tomatoes and mix into the mixture. Remove from the heat until the pasta is finished cooking.
You will need some of the pasta water to thin out the sauce.
When the pasta is finished cooking, drain the pasta and add it to the skillet with the tomato sauce.
Toss the pasta with the sauce until well combined. Add more pasta water to the pan if needed and let it cook for another minute to fully heat the dish.
Remove from the heat and serve with a drizzle of extra virgin olive oil, grated romano cheese, chopped basil.

Nutrition