Tomato Basil Pasta
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A fresh, simple pasta in a quick garlicky tomato sauce finished with plenty of basil. Proof that a handful of good ingredients makes the most satisfying weeknight dinner.
By Mia HartwellUpdated January 14, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A fresh, classic tomato-basil pasta in 20 minutes
- Made with simple, budget-friendly pantry staples
- Naturally vegetarian
- A reliable base to dress up however you like
Tomato Basil Pasta
25 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 420kcal
- Protein
- 13g
- Carbs
- 68g
- Fat
- 11g
- Fiber
- 5g
- Sugar
- 8g
Step-by-Step Instructions
- 1
Cook the pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- 2
Heat the olive oil in a large skillet over medium. Add the sliced garlic and red pepper flakes and cook gently 1-2 minutes until fragrant and just golden.
- 3
Pour in the crushed tomatoes and sugar, season with salt and pepper, and simmer 10 minutes until slightly thickened.
- 4
Add the drained pasta and toss, loosening with reserved pasta water as needed.
- 5
Remove from the heat and stir in most of the basil and the Parmesan.
- 6
Top with the remaining basil and serve.
Pro Tips for the Best Results
- Cook the garlic gently to just golden; browned garlic turns bitter and overpowers the sauce.
- A pinch of sugar balances the natural acidity of canned tomatoes — taste and adjust.
- Use good-quality canned tomatoes; they're the heart of the dish.
- Stir in the fresh basil off the heat so it stays bright and fragrant.
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How to Cook Tomato Basil Pasta
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Infuse the oil with garlic
Cooking sliced garlic gently in olive oil flavors the base of the sauce. Keep the heat moderate and pull it the moment the garlic is golden and fragrant — push it too far and it turns bitter, which you can't undo.
Simmer a quick tomato sauce
Crushed tomatoes simmered for about ten minutes thicken into a fresh, bright sauce. A small pinch of sugar tames their acidity; taste and adjust the seasoning until it's balanced.
Toss and finish with basil
Toss the pasta in the sauce with a little reserved pasta water so it clings. Stir in fresh basil and Parmesan off the heat so the basil stays vivid and aromatic rather than wilting into the sauce.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; the sauce reheats well. Add fresh basil after reheating to keep it bright.
Serving Suggestions
This tomato basil pasta pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use fresh tomatoes?+
Yes, in summer when they're ripe. Use about 2 lbs, chopped, and simmer a bit longer to break them down.
How do I make it creamy?+
Stir in a splash of heavy cream or a spoonful of ricotta at the end for a tomato-cream sauce.
Can I add protein?+
Italian sausage, white beans, or grilled chicken all pair beautifully with the tomato-basil sauce.
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