Easy Traditional Healthy Homemade Tomato Basil Pasta — A Cozy, Fast Weeknight Winner

A nice lady commented last week and asked if I really enjoy making pasta. Do I?? I’m so glad you asked 😆🤤 #work
Yes — I absolutely love it. There’s something about that sizzling garlic, the bright pop of tomato, and the way a simple dish can feel like a hug after a long day.

This easy, traditional, healthy homemade pasta is my go-to for weeknight dinners, lazy Sunday family meals, and even casual holiday gatherings when you want comfort without fuss. It’s simple enough for busy evenings, comforting enough for company, and flexible enough to fit vegan, gluten-free, or protein-packed diets.

🧂 Ingredients:

• 12 oz (340 g) dried pasta (spaghetti, penne, or whole-grain pasta)
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 small onion, finely chopped (optional)
• 1 can (14 oz / 400 g) crushed tomatoes or 3 cups fresh ripe tomatoes, chopped
• 1 tsp sea salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp dried oregano or Italian seasoning
• Pinch of red pepper flakes (optional, for heat)
• 1/2 cup fresh basil leaves, torn
• 2 tbsp tomato paste (optional, for richer flavor)
• 1/4 cup grated Parmesan or Pecorino (omit to keep vegan)
• 1 cup baby spinach or 1 cup cooked lentils/chicken for extra protein (optional)
• Zest of 1 lemon (optional, brightens flavor)
• Reserved pasta water (about 1/2–1 cup)

Optional garnishes:

• Extra basil leaves, extra-virgin olive oil drizzle, crushed red pepper, extra cheese

👩‍🍳 Directions:

1. Prepare pasta water: Bring a large pot of salted water to a rolling boil. Salt it like the sea (about 1–2 tbsp depending on pot size).
2. Cook pasta: Add pasta and cook according to package until al dente (usually 8–11 minutes). Stir occasionally. Before draining, reserve 1 cup of pasta water, then drain pasta.
3. Start the sauce: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add sliced garlic (and onion if using). Sauté for 1–2 minutes until fragrant and golden — don’t let the garlic burn.
4. Build flavor: Add tomato paste if using and toast 30 seconds. Pour in crushed tomatoes (or fresh tomatoes). Stir in salt, pepper, oregano, and red pepper flakes.
5. Simmer: Lower heat and simmer the sauce for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
6. Add greens/protein: Stir in spinach, lentils, or cooked chicken for the last 2–3 minutes so they warm through and meld with the sauce.
7. Combine pasta + sauce: Add drained pasta to the skillet (or pour sauce into the pasta pot). Toss with a splash of reserved pasta water to loosen the sauce and help it cling — start with 1/4 cup and add more if needed. Simmer together 1–2 minutes.
8. Finish & serve: Remove from heat, fold in fresh basil and lemon zest (if using). Plate and top with grated cheese and a drizzle of olive oil. Serve hot.

Cook time summary: Pasta 8–11 minutes (al dente) + Sauce simmer 12–15 minutes = ~25–30 minutes total.

Quick tip: If you’re short on time, use high-quality canned crushed tomatoes and skip sautéing onions — you’ll still get great flavor.

💡 Tips & Variations:

• Healthy swaps:

  • Gluten-free pasta: use brown rice or chickpea pasta (check cook time).
  • Low-carb: replace pasta with spiralized zucchini noodles; cook zucchini 2–3 minutes only.
  • Vegan: omit cheese or use nutritional yeast; use olive oil and add more herbs for depth.
  • Higher protein: toss in canned white beans, cooked lentils, or grilled chicken.

• Flavor boosts:

  • Add a splash of red wine when you sauté the garlic/onion and let it reduce before adding tomatoes.
  • Stir in a tablespoon of butter or a splash of cream for a silkier finish (or vegan butter/coconut cream for a dairy-free version).

• Serving ideas:

  • Pair with a crisp green salad or roasted vegetables.
  • Serve with garlic bread or a slice of crusty whole-grain bread.
  • Top with toasted pine nuts or walnuts for crunch.

• Storage:

  • Refrigerate leftovers in an airtight container for 3–4 days.
  • Sauce stores well in the freezer for up to 3 months; freeze separately from pasta for best texture.
  • Reheat on low heat with a splash of water or oil to loosen the sauce.

🩺 Health & Lifestyle Tie-in:

This recipe is a great example of how homemade meals can be both nourishing and budget-friendly. Use whole-grain or legume-based pasta to up fiber and protein for healthier blood sugar control and longer satiety. Olive oil provides heart-healthy monounsaturated fats, and adding greens or beans boosts vitamins and fiber.

Cooking at home more often can improve your diet and potentially lower long-term health costs — a little time in the kitchen now can help you feel better and be kinder to your wallet (which ties into broader financial wellness and even health-insurance conversations).

❤️ Conclusion:

If you make this dish, let me know in the comments or tag me — I’d love to see your version! Whether you stick to the classic or swap in lentils for protein or zucchini for lower carbs, this easy, traditional, healthy homemade pasta is a little comfort you can make any night of the week.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Tomato Basil Pasta

A simple, traditional, and healthy homemade pasta dish that’s perfect for weeknight dinners and casual gatherings, featuring the fresh flavors of tomato and basil.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 12 oz dried pasta (spaghetti, penne, or whole-grain pasta)
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 small onion, finely chopped (optional) Optional for added flavor
• 1 can (14 oz) crushed tomatoes or 3 cups fresh ripe tomatoes, chopped
• 1 tsp sea salt Adjust to taste
• 1/2 tsp black pepper
• 1 tsp dried oregano or Italian seasoning
• a pinch red pepper flakes (optional, for heat)
• 1/2 cup fresh basil leaves, torn
• 2 tbsp tomato paste (optional, for richer flavor)
• 1/4 cup grated Parmesan or Pecorino (omit to keep vegan)
• 1 cup baby spinach or 1 cup cooked lentils/chicken (optional for extra protein)
• 1 zest of 1 lemon (optional, brightens flavor)
• 1/2 - 1 cup reserved pasta water Depending on consistency needed

Optional Garnishes

• Extra basil leaves, extra-virgin olive oil drizzle, crushed red pepper, extra cheese For serving

Method

 

Preparation

1. Bring a large pot of salted water to a rolling boil, salting it like the sea (about 1–2 tbsp depending on pot size).
2. Add pasta and cook according to package instructions until al dente (usually 8–11 minutes). Stir occasionally. Before draining, reserve 1 cup of pasta water, then drain the pasta.

Cooking the Sauce

1. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add sliced garlic (and onion if using). Sauté for 1–2 minutes until fragrant and golden, ensuring the garlic does not burn.
2. If using, add tomato paste and toast for about 30 seconds. Pour in crushed tomatoes (or fresh tomatoes). Stir in salt, pepper, oregano, and red pepper flakes.
3. Lower the heat and simmer the sauce for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
4. For the last 2–3 minutes, stir in spinach, lentils, or cooked chicken to warm through and meld with the sauce.

Combining Pasta and Sauce

1. Add drained pasta to the skillet (or pour sauce into the pasta pot). Toss with a splash of reserved pasta water to loosen the sauce and help it cling — start with 1/4 cup and add more if needed. Simmer together for 1–2 minutes.

Serving

1. Remove from heat, fold in fresh basil and lemon zest (if using). Plate and top with grated cheese and a drizzle of olive oil. Serve hot.

Notes

For quicker preparation, use high-quality canned crushed tomatoes and skip sautéing onions. Healthy swaps include using gluten-free pasta, spiralized zucchini for low-carb versions, and adding protein through beans or chicken.