Okay, real talk. When I say this tomato and basil pasta is a favorite, I mean it ends up on our table so often that Ellie, my five-year-old, can now spot fresh basil at the shops. This is basically my midweek “let’s pretend we have it together” comfort food, but it only takes about as long as convincing a small child to put on pants. It feels a tiny bit fancy (which is code for: not chicken nuggets again), but it’s totally get-dinner-done-fast material.
Your kitchen will actually smell amazing when this is cooking. You might even forget about whatever mysterious child sock disaster happened earlier. The combo of bubbling tomatoes and that hit of basil: it’s summer on a plate, with a little burst of “look at me making a home-cooked meal!” pride. And let’s be honest, the beauty is in how ridiculously simple it is. Every ingredient gets its moment and nothing gets lost in the shuffle.
I’ve made this in tiny one-burner flats and in my chaos-filled Bristol kitchen. It’s worked every time, whether my only helper was a toddler with Play-Doh on her fingers or my husband “helping” by sampling the cheese. Trusty. Reliable. Cheesy in a very good way.
To make the Tomato and Basil Pasta, you will need the following ingredients:
Set a large covered pot of water over high heat to bring to a boil. When it reaches a rolling boil, generously salt the water and add 12 ounces of spaghetti, stirring a few times to prevent the pasta from clumping together. Cook the pasta according to the package instructions. When your pasta is al dente, drain it and set it aside.
In the meantime, heat a large skillet over medium heat and add 2 tablespoons olive oil. Once hot, add 3-4 minced garlic cloves and sauté until aromatic but not brown, about 30 seconds.
Add the diced tomatoes and cook, stirring, about 2 to 3 minutes.
Add fresh ground black pepper to taste. Sprinkle with 2 tablespoons Parmesan cheese and fresh chopped basil, and toss to combine.
Serve the tomato basil sauce over hot cooked spaghetti, garnished with the remaining Parmesan cheese. Enjoy!
Right, no expensive gadgets here. You just need a big pot for the pasta, a big pan for the sauce party, and a cutting board that hasn’t seen too many craft projects. Grab a decent knife (the sharper, the less likely to smush your tomatoes). You’ll want a spoon to stir; I’m partial to ones with a bit of wood glue holding them together… You also need a colander or whatever you usually dump pasta into, so it doesn’t all slide down the sink. That’s it, unless you count asking small humans not to “help” by hiding the garlic.
Let’s get real: what makes or breaks this is your produce. If you spot juicy Roma tomatoes or even sweet cherry ones at a decent price, nab them! The fresher, the better. Your basil wants to look perky and smell like actual summertime. For the garlic, don’t dump it straight in and turn away; give it a quick sizzle in olive oil, but keep your eyes on it, because once it goes from golden to brown, the whole kitchen suddenly smells like old socks. Learn from me here!
Also, please, for the love of cheese, grab a chunk and grate your Parmesan yourself if you can. The pre-grated stuff in a plastic shaker just… isn’t it. A little extra work, but it makes the sauce actually taste like something you want to eat out of the pan. I always do. No judgment.
Basil goes on right at the end. Sprinkle it all over, save some for whoever claims to be the “garnish expert” (usually me), and enjoy the way it smells fresher than a newly washed bedsheet.
If you like a little heat, sprinkle in some red pepper flakes as you sizzle the garlic. It flips the whole dish from “Picnic in the Park” to “Why Is My Face Tingling?” in the best possible way.
If you’re craving rich, cozy comfort, stir in a little splash (about a quarter cup) of double cream after the tomatoes go in. Suddenly it’s this silky, tomatoey hug, perfect for grey weather or cranky toddler days. Don’t skip the Parmesan—it all melts together into absolute mush (in a very, very good way).
This pasta works with pretty much anything. Sometimes I just raid the fridge for lettuce and whatever crunchy things I can find and call it salad. Want to feel extra? Throw some toasted pine nuts on top for a bit of crunch.
And yes, everyone cheers for garlic bread—dip, scoop, mop up the sauce, celebrate being a pasta hero. As for drinks, I usually have whatever wine is open, even if it’s leftover rosé from my sister’s birthday, but if you want to feel grown up, grab a crisp white (think Pinot Grigio). Juice for the kids, obviously.
No fresh basil on hand? Dried works in a pinch. Add about a teaspoon while the tomatoes cook so it can wake up. Is it as good as the fresh leaves? No. Will your children notice? Also no.
Honestly, yes. Spaghetti’s classic, but if you’re down to the weird-shaped ends in the bag, go wild. Fusilli, penne, little shells—just check the cook time and don’t let them turn into mush unless you like it mushy (no judgment, I’ve been there).
Absolutely. Skip the Parmesan or use whatever plant-based cheese you like. If you have nutritional yeast, sprinkle that on for a nutty vibe. It works, I promise.
Totally. Cook the sauce as you like, then shove it in a lidded container and let it chill for up to two days. When hunger strikes, reheat gently, toss in new pasta, and feel like a genius for doing dinner in five minutes.
If your crowd is extra peckish, top with grilled chicken, a handful of shrimp, or pan-fried mushrooms. I add whatever “needs using up” protein is in the fridge, because who actually plans ahead? Stir it right in and call it dinner.
Listen, some evenings call for cereal and nobody gets a medal for suffering at the stove. But when you want a real win—something warm, vibrant, and maybe a tiny bit nutritious—this tomato and basil pasta is your ace. It’s proof that you can feed your family, keep your sanity, and maybe even enjoy the chaos for a minute. You’ve got this!
For a quick and delicious meal when you have little time, try this Tomato and Basil Pasta recipe. With just a handful of ingredients, including spaghetti, tomatoes, olive oil, garlic, and a handful of fresh herbs, you can whip up a satisfying dish in no time. Freshly grated Parmesan adds a rich flavor, making this meal both simple and satisfying.
I adore pasta dish with fresh basil!
