Tomato Basil Pasta
A comforting and simple pasta dish that combines juicy tomatoes and fresh basil, perfect for busy nights.
Ingredients
Pasta Ingredients
- 8 ounces spaghetti Use whole wheat for added fiber.
- 2 tablespoons olive oil A good quality oil enhances flavor.
- 4 cloves garlic, minced Fresh garlic elevates the dish; avoid pre-minced.
- 4 ripe tomatoes, diced Ripe, in-season tomatoes are best for sweetness.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped Fresh basil is key to the dish's aromatic profile.
- to taste Freshly grated Parmesan cheese for serving
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the diced tomatoes, salt, black pepper, and red pepper flakes. Cook for about 5-7 minutes until the tomatoes are soft and juicy.
- Stir in the chopped basil. Add the drained spaghetti to the skillet and toss to coat. If the pasta seems dry, add some reserved pasta water a little at a time.
- Serve immediately with freshly grated Parmesan cheese on top.
Notes
This pasta can be served warm with a side salad, or as a comforting solo dish. It stores well for 3 to 4 days in the refrigerator. When reheating, add a splash of water or briefly return it to a skillet on low heat. For freezing, do so without cheese and basil for best results.