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Fresh Tomato Basil Pasta – Easy 20-Minute Recipe

Fresh Tomato Basil Pasta is an easy 20-minute dinner with cherry tomatoes.Cook tomatoes with garlic and olive oil, then gently crush them into a sauce.Toss with pasta, fresh basil, Parmesan, and reserved pasta water.

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Prep Time 10 minutes
Course Main Course
Cuisine Italian-inspired

Ingredients
  

For the Pasta

  • - ½ pound penne cavatappi, or pasta of choice
  • - Salt for the pasta water

For the Tomato Basil Sauce

  • - 2–3 tablespoons extra virgin olive oil
  • - 3 garlic cloves minced
  • - 3 cups cherry or grape tomatoes halved
  • - ⅓ teaspoon red pepper flakes or to taste
  • - ⅓ teaspoon salt plus more to taste
  • - ¼ teaspoon freshly ground black pepper plus more to taste
  • - 1½ cups fresh basil chopped and divided
  • - ⅓ cup grated Parmesan cheese plus more to taste
  • - Reserved pasta water as needed

For Topping

  • - Grated Parmesan cheese
  • - Italian seasoning
  • - Fresh basil

Instructions
 

  • Bring a large pot of water to a rolling boil. Season generously with salt.
  • Add the pasta and cook according to the package directions until al dente.
  • Before draining, reserve about 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.
  • While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.
  • Add the minced garlic and cook for about 30–60 seconds, stirring frequently, until fragrant. Don't allow the garlic to brown or burn.
  • Add the halved tomatoes, red pepper flakes, salt, and black pepper.
  • Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften and begin releasing their juices.
  • Use the back of a fork or wooden spoon to gently crush about two-thirds of the tomatoes. Leave the remaining tomatoes relatively intact for additional texture.
  • Add the drained pasta to the skillet along with 1 cup of chopped fresh basil and the grated Parmesan.
  • Toss the Fresh Tomato Basil Pasta until the noodles are evenly coated with the tomato sauce.
  • If the sauce seems too thick or dry, add reserved pasta water a little at a time until it reaches your preferred consistency.
  • Turn off the heat and toss once more. Taste and adjust the salt, black pepper, or red pepper flakes as necessary.
  • Divide between pasta bowls and finish with additional Parmesan, fresh basil, and a light sprinkle of Italian seasoning.
  • Serve immediately while warm.

Notes

Penne and cavatappi work especially well because their shapes catch the chunky tomato sauce. Spaghetti, linguine, fusilli, rigatoni, or farfalle are also good options.
Traditional Parmesan may use animal-derived rennet. For a halal-friendly vegetarian pasta dinner, choose Parmesan-style cheese made with vegetarian microbial rennet or a halal-certified alternative.
You can add baby spinach toward the end of cooking for extra vegetables. Let it wilt briefly before serving.
For additional protein, serve the pasta with grilled halal chicken, shrimp, or white beans.
Garlic bread, toasted sourdough, or a crisp green salad all pair nicely with this pasta.