Italian Fresh Tomato Basil Pasta

Why You’ll Love This Recipe

This pasta dish is quick, fresh, and requires minimal ingredients. It captures the essence of Italian cooking: simple ingredients that shine on their own. Perfect for weeknights or entertaining, it’s light enough for warm weather but satisfying enough for dinner year-round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti, linguine, or penne
• Fresh ripe tomatoes, diced
• Garlic cloves, minced
• Olive oil
• Fresh basil leaves, torn or chopped
• Red pepper flakes (optional, for a little heat)
• Salt and black pepper, to taste
• Parmesan cheese or vegan alternative (optional, for serving)

Directions

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add diced tomatoes and cook for 5–7 minutes until they soften and release their juices.
4. Season with salt, pepper, and red pepper flakes (if using).
5. Add the cooked pasta to the skillet, tossing to coat in the tomato mixture. If needed, add reserved pasta water to loosen the sauce.
6. Remove from heat and stir in fresh basil.
7. Serve immediately with grated Parmesan or a vegan cheese alternative, if desired.

Servings and timing

This recipe serves about 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add mozzarella pearls for a caprese-style pasta.
• Mix in olives or capers for a briny twist.
• Stir in sautéed zucchini or eggplant for extra vegetables.
• Use cherry tomatoes instead of large tomatoes for a sweeter flavor.
• Top with toasted pine nuts for added crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of olive oil or pasta water to keep it from drying out. Freezing is not recommended as fresh tomatoes and basil lose texture after thawing.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh tomatoes are best, but canned tomatoes can work in a pinch, especially in winter.

Do I need to peel the tomatoes?

No, peeling isn’t necessary unless you prefer a smoother sauce.

Can I make this recipe gluten-free?

Yes, simply use gluten-free pasta.

What pasta shape works best?

Spaghetti, linguine, or penne all work well, depending on your preference.

Can I add protein?

Yes, grilled chicken, shrimp, or chickpeas make great additions.

Is this pasta spicy?

Not unless you add red pepper flakes, which you can adjust to taste.

Can I make this ahead of time?

It’s best enjoyed fresh, but you can prep the tomato mixture ahead and reheat before tossing with pasta.

Can I use dried basil instead of fresh?

Fresh basil is highly recommended, but you can substitute dried basil in a pinch.

How do I keep the pasta from sticking?

Toss it with a drizzle of olive oil after draining, especially if you’re not combining it with the sauce immediately.

What cheese pairs best with this dish?

Parmesan, pecorino, or even fresh mozzarella complement the flavors beautifully.

Conclusion

Italian fresh tomato basil pasta is a light, flavorful, and satisfying dish that celebrates simple, fresh ingredients. Quick to make and endlessly versatile, it’s a go-to recipe for weeknights, gatherings, or when you want a taste of Italy in your own kitchen.

Italian Fresh Tomato Basil Pasta

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Italian fresh tomato basil pasta is a light, classic dish made with ripe tomatoes, garlic, basil, and olive oil. It’s quick, fresh, and full of authentic Italian flavor—perfect for summer dinners or easy weeknight meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish, Pasta
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1. 12 oz spaghetti, linguine, or penne
2. 4 fresh ripe tomatoes, diced
3. 3 garlic cloves, minced
4. 3 tbsp olive oil
5. 1/2 cup fresh basil leaves, torn or chopped
6. 1/2 tsp red pepper flakes (optional)
7. Salt and black pepper, to taste
8. Grated Parmesan cheese or vegan alternative (optional, for serving)

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Instructions

Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.

1. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. Add diced tomatoes and cook for 5–7 minutes until softened and juicy.
3. Season with salt, pepper, and red pepper flakes if using.
4. Add cooked pasta to the skillet and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
5. Remove from heat and stir in fresh basil.
6. Serve immediately with Parmesan or vegan cheese, if desired.

Notes

• Cherry tomatoes can be used for a sweeter flavor.
• Add mozzarella pearls for a caprese-style twist.
• Olives, capers, zucchini, or eggplant make great mix-ins.
• Top with toasted pine nuts for crunch.
• Best enjoyed fresh, but leftovers keep up to 3 days in the fridge.

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 6g
• Sodium: 220mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 5mg