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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.