This Tomato Basil Pasta is loaded with basil, cherry tomatoes, garlic, mozzarella and parmesan. You’ll need just 15 minutes to put it together – a delicious and super quick and easy recipe the whole family will enjoy!
Ah, good old Tomato Basil Pasta. This is a recipe I’ve had on my blog since forever, so it was due for an update because it really deserves to shine.
It’s the meal I cooked over and over again when I had my first baby, which is kind of my proof that this really is extremely quick and easy 😉 It’s also very delicious and perfect for hot summer days!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Don’t forget to check the recipe card at the bottom of this post for exact quantities and cooking instructions!
Ingredient notes
- Mozzarella: I like to use smaller pearls which I cut in half, and larger Bocconcini I kind of just tear into pieces. But just use whatever you have access to and is in your budget – fresh mozzarella is best, but I’ve even made this with shredded mozzarella I had stashed in the freezer before and it came out just fine.
- Spaghettini: Spaghetti or Capellini both work as well, as do Fettuccine or Linguine. Bow-ties, shells or spirals are also fine if that’s what you have on hand!
- Olive oil: This is my favorite oil here, but vegetable oil works in a pinch. The flavor will be a little different, but still delicious.
- Red pepper flakes: These are optional. A big no for my kids, I can take them or leave them, my husband drowns his plate in them. Which is what I accidentally did with my plate after taking these photos – emptied half a container of red pepper flakes over my pasta. Would not recommend, haha.
How to make Tomato Basil Pasta
1. Start by having all your ingredients ready. This dish comes together very quickly (especially if you use a pasta shape that cooks fast, like spaghettini or capellini) and you want to be prepared here!
2. Start by bringing a large pot of water to a boil. While the water is getting hot, heat a large skillet over medium-low heat. Add the oil, then stir in the garlic and gently cook until fragrant, about 2-3 minutes. You don’t want it to brown/blacken, just soften and smell delicious.
3. Once your water is boiling, salt it and cook the pasta according to package directions. While you’re waiting for the pasta to cook, add the tomatoes to the skillet and season with salt, pepper and red pepper flakes (if using). Increase the heat to medium to medium-high and sauté the tomatoes for 5-6 minutes, or until soft but not broken up.
4. Drain your pasta, reserving ½ cup of cooking liquid. Add the pasta to the skillet with the tomatoes and gently toss over low heat. You can add some of the pasta cooking water if the pasta seems dry, one tablespoon at a time (you may not need to add any of the water if your tomatoes were very juicy).
5. Add the remaining ingredients to the skillet, toss and serve immediately with additional parmesan, seasoning and basil, if you like.
Recipe tips
- Tomato doneness: The key to this recipe is to get the tomatoes right! You want them softened all the way, but not so mushy yet that they start breaking up. Do not stir much while they’re sautéing in the pan, and make sure to watch closely to catch them at the right time. If your pasta isn’t done yet, just move the skillet off the heat until the pasta is ready.
- Tossing: Tossing long spaghetti with small cherry tomatoes can be tricky. If you can’t make it work with tongs, I’ve found that using two large spoons do the trick quite well.
- Serve immediately: This dish tastes best served immediately! Else the mozzarella can get a funny texture. If you need to let it sit for more than 5 minutes before serving, I would leave out the mozzarella and basil at first. Gently heat up the pasta again right before serving, then toss with the mozzarella and basil and serve.
Need to add more pasta?
If you have a very hungry bunch to feed (hello, teenage boys! I grew up with three brothers, so I understand…) but don’t want to mess with 4 pints of tomatoes, you can get away with using a pound of spaghetti instead of the 8oz the recipe calls for.
There will be less tomatoes and cheese in each serving, and you will definitely need to use some of the pasta cooking water to make sure the pasta doesn’t end up clumping together, but it’s just fine for a budget-friendly way to bulk this up!
Serving ideas
This is a pasta dish that works quite well as a light main by itself, maybe with a salad on the side. Mixed greens with a balsamic vinaigrette, a white balsamic vinaigrette or Italian dressing would work so well!
If you want to round out your meal, here are some main dishes that go really well with tomato basil pasta:
- Oven baked chicken breast
- Oven baked pork chops
- Oven baked steak or air fryer steak
- Filet mignon for a special occasion!
- Balsamic marinated chicken
- Garlic parmesan oven fried chicken
- Chicken parmesan
More recipes to try
- Baked Caprese Chicken
- Cherry Tomato Salad
- Italian Pasta Salad
- Baked Feta Pasta
- One Pot Creamy Tomato Pasta
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Tomato Basil Pasta
Recipe details
Ingredients
- 8 oz spaghettini see notes for info on other pasta shapes, and for adding more pasta to bulk up the portion size!
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 3 cups cherry tomatoes halved (2 pints)
- 2 large handfuls fresh basil leaves large ones torn
- 8 oz mozzarella pearls halved
- 2 tablespoons grated parmesan cheese plus more for serving
- salt
- ground black pepper
- red pepper flakes optional
Instructions
- Prep: Have all ingredients ready to go – this pulls together quickly!
- Cook garlic: Bring a large pot of water to a boil. While water is getting hot, heat a large skillet over medium-low heat. Add 3 tablespoons olive oil, then stir in 4 cloves garlic and gently cook until fragrant, about 2-3 minutes until softened (not browned).
- Cook pasta: Once water is boiling, generously salt and cook 8 oz spaghettini according to package directions.
- Cook tomatoes: While pasta is cooking, add 3 cups cherry tomatoes to garlic in skillet and season with salt, pepper and red pepper flakes (if using). Increase heat to medium to medium-high and sauté tomatoes for 5-6 minutes, or until soft but not broken up.
- Toss pasta with tomatoes: Drain pasta once done, reserving ½ cup of cooking liquid. Add pasta to tomatoes in skillet and gently toss over low heat. Add pasta cooking water one tablespoon at a time if pasta seems too dry (may not need any pasta water if tomatoes were juicy!).
- Finish and serve: Add 2 large handfuls fresh basil leaves, 8 oz mozzarella pearls and 2 tablespoons grated parmesan cheese to the skillet, toss and serve immediately with additional parmesan, seasoning and basil, if you like.
Notes
Ingredient notes
- Mozzarella: I sometimes use two different sizes of mozzarella pearls for interest. But just use whatever you have access to and is in your budget – fresh mozzarella is best, but I’ve even made this with shredded mozzarella I had stashed in the freezer before and it came out just fine.
- Olive oil: This is my favorite oil here, but vegetable oil works in a pinch. The flavor will be a little different, but still delicious.
- Spaghettini: Spaghetti or Capellini both work as well, as do Fettuccine or Linguine. Bow-ties, shells or spirals are also fine if that’s what you have on hand!
Recipe tips
- Tomato doneness: You want the tomatoes softened all the way, but not so mushy yet that they start breaking up. Do not stir much while they’re sautéing in the pan, and make sure to watch closely to catch them at the right time. If your pasta isn’t done yet, just move the skillet off the heat until the pasta is ready.
- Tossing: Tossing long spaghetti with small cherry tomatoes can be tricky. If you can’t make it work with tongs, I’ve found that using two large spoons do the trick quite well.
- Serve immediately: This dish tastes best served immediately! Else the mozzarella can get a funny texture. If you need to let it sit for more than 5 minutes before serving, I would leave out the mozzarella and basil at first. Gently heat up the pasta again right before serving, then toss with the mozzarella and basil and serve.
Nutrition
More recipe information
Recipe first published on 10/05/2018. Updated with a slightly improved recipe, new photos and new text on 06/11/2024.
marie patriacca says
Was excellent. Different than my tomato basil sauce, same ingredients but using canned crushed tomatoes. I love using the cherry tomatoes for a whole new way of making a ssauce, then I toss with grated pecorino and top off with shaved parm. Thanks Nora been following you for a long time and have cooked lots of your delicious recipes. I should leave more five star comments 😋
marie patriacca says
Sorry adding the 5 star rating
Franziska says
Amazing 🥰🥰
Tori says
Absolutely wonderful! Easy to make and delicious!