This tomato basil pasta is a quick and easy recipe that is perfect for a busy weeknight. It's a fresh, vibrant, and satisfying dish that everyone will love.
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Why This Recipe Stands Out
We all need a go-to pasta dish in our recipe arsenal, and this fresh tomato basil pasta recipe is just that. It’s simple, quick, and incredibly delicious. Here’s why we love it:
- Simple, Fresh Ingredients: This recipe uses simple, fresh ingredients that you probably already have in your kitchen, like ripe tomatoes, garlic, and basil.
- Quick and Easy: You can have this pasta dish on the table in under 30 minutes, making it perfect for busy weeknights.
- Versatile: You can use any pasta shape you like, such as penne, rigatoni, conchiglie, or farfalle.
- Family-Friendly: The flavors in this pasta dish are loved by both kids and adults, making it a great option for family dinners.
- Perfect for Entertaining: This recipe is easy to double or triple, making it a great option for dinner parties and gatherings.
Key Ingredients
- Tomatoes – We use large, ripe tomatoes for their sweet, tangy flavor and robust texture. They form the base of our sauce, providing a fresh, vibrant contrast to the pasta.
- Fresh Basil – There's nothing quite like the aroma and flavor of fresh basil. It adds a beautiful, aromatic, and slightly peppery note to the dish that compliments the tomatoes perfectly.
- Pecorino Romano Cheese – This cheese has a salty, nutty flavor that adds a rich umami element to the dish. We grate it fresh for the best flavor and texture.
Substitutions and Variations
This tomato basil pasta is a classic dish that’s perfect for a quick and easy weeknight dinner. Here are some of our favorite variations and substitutions:
- Tomatoes: This pasta is great with fresh tomatoes; however, canned diced tomatoes can be used instead. 2 cans of 14.5 ounces each will be sufficient.
- Cheese: We love the salty, sharp flavor of Pecorino Romano cheese in this dish, but you can also use Parmesan cheese.
- Vegan Version: For a vegan version, skip the anchovy paste and use dairy-free cheese.
How to Make Tomato Basil Pasta
Step 1: Cook the pasta according to the package instructions.
Step 2 (Optional): For the breadcrumb topping, heat olive oil in a skillet over medium heat. Add anchovy paste and garlic, then stir. Add breadcrumbs and stir until slightly brown. Transfer to a bowl and set aside.
Step 3: For the tomato-basil sauce, heat olive oil in the same skillet over medium heat. Add onion and sauté until translucent. Add garlic and cook for 30 seconds. Add diced tomatoes, basil, salt, and pepper. Cook for 15 minutes. Drain the pasta, add it to the tomato-basil sauce, and stir.
Step 4: Sprinkle the pasta with a tablespoon of the prepared breadcrumb topping and grated Pecorino cheese. Garnish with reserved basil leaves and serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Tomato Basil Pasta
Protein
- Grilled chicken or 10-minute Cajun shrimp can be served alongside the pasta to make it a more filling meal.
- You can also stir in some cooked chicken or shrimp into the pasta itself.
Vegetables
- A simple green salad like a Swiss Chard salad or a side of steamed asparagus is a great way to add some extra veggies to your meal.
- You can also add some sautééd veggies like zucchini, bell peppers, or mushrooms to the pasta.
Side
- A side of garlic bread or some crusty no knead bread is perfect for mopping up any extra sauce.
- You can also sprinkle some extra Parmesan cheese on top or serve it with a side of garlic bread.
Frequently Asked Questions
We recommend using a pasta that can hold the sauce well, such as penne, rigatoni, conchiglie, or fusilli. These shapes have nooks and crannies that the tomato-basil sauce can cling to, giving you a perfect bite every time.
Even if you're not a fan of anchovies, don't skip this step! The anchovy paste adds a deep, savory, umami flavor to the breadcrumb topping without making it "fishy." It's a secret ingredient that takes this dish to the next level.
While both Pecorino Romano and Parmesan are hard, salty, Italian cheeses, they are not the same. Pecorino Romano is made from sheep's milk and has a stronger, tangier flavor, while Parmesan is made from cow's milk and has a nuttier, milder flavor. For this recipe, we prefer Pecorino Romano for its bold, salty bite, but you can substitute it with Parmesan if you prefer.
This pasta is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop until heated through.
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Recipe
Tomato Basil Pasta
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely minced
- 3 cloves garlic finely minced
- 3 large tomatoes diced
- ¼ c fresh basil leaves chopped, and a few leaves reserved for garnish
- 10 oz pasta of your choice
- ½ c Pecorino Romano cheese grated
- salt and pepper to taste
Instructions
- Cook pasta according to the package instructions.
For the Breadcrumb Topping (Optional Step)
- Meanwhile, heat olive oil in a medium skillet over medium heat. Add anchovy paste and garlic and stir for 30 seconds.
- Add breadcrumbs and stir for another 1 minute. They will become toasty very fast, so keep an eye on them. As soon as the breadcrumbs turn slightly brown, transfer them to a small bowl and set aside.
For Tomato-Basil Sauce
- Heat 1 tablespoon of olive oil in the same skillet over medium heat. Add onion and sauté, stirring occasionally, for 5-7 minutes until translucent. Add garlic and cook for 30 more seconds.
- Add diced tomatoes, chopped basil, ½ teaspoon salt and ¼ teaspoon of pepper. Reduce the heat to medium-low, and cook for 15 minutes until tomatoes soften. Taste the sauce to see if it needs more seasoning.
Bringing it All Together
- Drain pasta, add it to a tomato-basil sauce, and stir to combine.
- Distribute pasta between the 4 bowls. Sprinkle with a tablespoon of breadcrumb topping and grated Pecorino cheese.
- Garnish with reserved basil leaves and serve immediately.
Notes
- This recipe calls for Pecorino Romano cheese, but feel free to use Parmesan or Grana Padano if you prefer. All three cheeses work well with the flavors of this dish.
- If you're not a fan of anchovies, don't worry! The anchovy paste in the breadcrumb topping doesn't make the dish fishy, but rather adds a subtle umami flavor. However, if you prefer to omit it, you can still enjoy delicious breadcrumbs by simply using olive oil and garlic.
- When cooking the breadcrumb topping, keep a close eye on the breadcrumbs as they can go from golden to burnt very quickly. Once they turn a golden brown, remove them from the heat immediately to prevent them from becoming bitter.
- Fresh tomatoes are key to this dish. Look for ripe, in-season tomatoes for the best flavor. If you can, use a mix of different colored tomatoes for a beautiful presentation.
- Love garlic? Feel free to add more than the recipe calls for. Garlic lovers can never have too much of it!
- We recommend using a short pasta like penne, fusilli, conchiglie, or farfalle for this dish. These shapes hold the tomato-basil sauce and cheese well, giving you a perfect bite every time.
- This tomato basil pasta is best served immediately. If you have leftovers, they can be stored in an airtight for up to 3 days.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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