Tomato Basil Pasta
Our Tomato Basil Pasta is a family favorite that features spaghetti noodles tossed in a flavorful roasted tomato basil sauce. Made with fresh campari and roma tomatoes, garlic, olive oil, and fresh basil, this tomato basil spaghetti is sure to please everyone at the table.
Kim’s Tips
Tips
- Use ripe, flavorful tomatoes for the best results. Campari or Roma tomatoes work wonders in this dish.
- Don’t skimp on the garlic! It adds depth of flavor to the sauce.
- Reserve some pasta water before draining. You’ll need some to make the sauce and more to loosen the sauce if it becomes too thick.
- Tear the basil leaves rather than chopping them. This helps release their oils, enhancing the dish’s flavor.
- Experiment with different pasta shapes. Penne, spaghetti, angel hair, or even fusilli all work well.
- Add a tablespoon of butter to the finished sauce. It’s the secret ingredient for achieving a silky, well-coated sauce.
Storage Information:
Refrigerator: Our tomato basil pasta recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water to revive the sauce if needed.
FAQs (Frequently Asked Questions)
Can I use dried herbs instead of fresh?
Fresh herbs enhance the flavor of tomato basil pasta, but if you’re in a pinch, you can use dried herbs. Just remember to use them sparingly, as dried herbs are more potent than fresh.
Can I make this pasta ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator for 1-2 days. Cook the pasta fresh when you’re ready to serve, and simply reheat the sauce before tossing everything together.
Can I add other ingredients to tomato basil pasta?
Absolutely! This pasta dish is versatile and can be customized to suit your tastes. Consider adding sautéed mushrooms, grilled chicken, or shrimp for a heartier meal.
Easy Tomato and Basil Pasta
Tomato basil pasta is one of our favorites for many reasons. Ripe, juicy tomatoes paired with fresh basil leaves and savory garlic, it’s a flavor combination that’s hard to beat. And if you decide to roast those tomatoes, you may be pleasantly surprised by the depth of flavor it adds to the dish.
Roasting tomatoes might sound like a bit of effort, but trust me, it’s worth it. As those tomatoes slowly roast in the oven, their natural sugars caramelize, intensifying their flavor and giving them a deliciously rich taste. When you toss them with cooked spaghetti, sprinkle on a pinch of salt, and add some Parmesan cheese, it’s a dish you won’t soon forget.
Looking for other pasta recipes? Try our butter parmesan noodles, chicken mushroom fettuccine, or roasted garlic pasta.
More Pasta Recipes to Try
Ingredients
- 1 pound campari tomatoes
- 4 roma tomatoes
- 6 cloves garlic, peeled
- Olive oil, enough to drizzle tomatoes and garlic
- salt, to taste
- Ground black pepper, to taste
- 1 pound pasta, such as spaghetti (uncooked)
- 1 cup reserved pasta water
- 1 cup fresh basil, torn
- 1 teaspoon fresh oregano, optional
- ¼ cup parmesan cheese, grated (for garnish)
Instructions
- Preheat the oven to 425°F, and lightly coat a 9×13-inch cooking dish with cooking spray.
- Quarter the campari tomatoes, and place them in the prepared baking dish.1 pound campari tomatoes
- Cut the roma tomatoes in half lengthwise. Make a triangle shaped cut around the stem, peel the core out, and scrape any remaining seeds out with your finger or a small spoon. Discard the core and seeds. Cut each roma tomato in half again so you now have quartered tomatoes.4 roma tomatoes
- Place the tomatoes in the baking dish. Add the garlic, and drizzle generously with olive oil, salt, and pepper.6 cloves garlicOlive oilsaltGround black pepper
- Bake for 30-40 minutes or until tomatoes blister and are golden brown around the edges.
- While the tomatoes roast, bring a large pot of salt water to a boil. Cook the pasta according to the package directions stopping one minute shy of the suggested cooking time. Before draining the pasta, reserve 1 cup of the pasta water in a heat proof measuring cup. You’ll use this to finish the sauce. Drain pasta, but do not rinse!1 pound pasta1 cup reserved pasta water
- Place the roasted tomatoes and garlic in a food processor or blender. Add the fresh basil and oregano, and ½ cup of the reserved pasta water. Pulse until the reaches your desired consistency.1 cup fresh basil1 teaspoon fresh oregano
- Add the sauce and drained noodles back into the pot used to cook the pasta. Over low-medium heat, cook the pasta adding splashes of the reserved pasta water as needed. For an even silkier sauce, stir in 1 tablespoon of butter.
- Serve immediately with fresh parmesan and more fresh basil. See post below for tips, FAQs, and storage options.¼ cup parmesan cheese
