Pasta with Tomato and Basil
A simple, classic pasta dish featuring cherry tomatoes, fresh basil, and spaghetti. Quick to make on a weeknight, this recipe highlights the natural sweetness of tomatoes with a hint of garlic and olive oil.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 12g
Ingredients
- 12 oz spaghetti
- 1.5 lb cherry tomatoes
- 3 cloves garlic
- 3 tbsp olive oil
- 1 cup fresh basil leaves
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining.
- 2
While the pasta cooks, heat the 3 tbsp olive oil in a large skillet over medium heat. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to brown.
- 3
Add the 1.5 lb cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes burst and release their juices, about 8-10 minutes. The sauce should look thick and jammy.
- 4
Season the tomato sauce with the 1 tsp salt and 0.5 tsp black pepper. If the sauce seems dry, add a splash of the reserved pasta water to loosen it.
- 5
Add the drained spaghetti to the skillet with the sauce. Toss everything together over medium heat for 1-2 minutes, allowing the pasta to absorb the sauce. Add more pasta water if needed to create a silky coating.
- 6
Remove the skillet from heat and stir in the 1 cup fresh basil leaves, tearing them with your hands. Serve immediately, garnished with extra basil if desired.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Wooden spoon
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