Bright, flavorful, and simple, this Fresh Tomato Basil Pasta is a weeknight favorite that brings garden-fresh ingredients to your plate.
Packed with fiber-rich tomatoes, heart-healthy olive oil, and plant-based protein from Parmesan, it’s a wholesome, low-saturated-fat option.
Quick to prepare and satisfying, this pasta is perfect for easy dinners, meal prep, or a comforting, nutritious meal any day of the week.
Tomato Basil Pasta
Equipment
- 1 large heavy-bottomed skillet or enameled cast iron pan with lid
Ingredients
- 4 tablespoons extra virgin olive oil
- ⅓ cup finely diced onion
- 5 –6 garlic cloves minced or pressed
- 3 pounds fresh plum tomatoes chopped (about 6 cups)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- ½ cup fresh basil chopped (or more to taste)
- ½ pound angel hair pasta cooked according to package instructions
- ½ cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Prepare Your Ingredients: Before you turn on the heat, gather all your ingredients. Wash the fresh tomatoes thoroughly and chop them into medium-sized chunks. Finely dice the onion, mince or press the garlic, and roughly chop the fresh basil. Measure out your olive oil, balsamic vinegar, sugar, salt, and pepper so everything is ready for a smooth cooking process.
- Heat the Pan: Place a large heavy-bottomed skillet or enameled cast iron pan over medium heat. Allow it to warm for a minute or two so that the oil will sizzle lightly when added. Using a pan that retains heat well ensures even cooking and prevents sticking.
- Sauté Onion and Garlic: Add 4 tablespoons of extra virgin olive oil to the heated pan and swirl to coat the bottom. Immediately add the finely diced onion. Sauté the onion for about 3–4 minutes, stirring frequently, until it becomes soft and translucent. Add the minced garlic and cook for another 1–2 minutes, stirring constantly, until fragrant and lightly golden. Avoid burning the garlic, as it can turn bitter.
- Add Tomatoes and Seasonings: Gently add the chopped fresh tomatoes to the pan. Sprinkle in 1 teaspoon kosher salt, ¼ teaspoon black pepper, 2 tablespoons balsamic vinegar, and 1 teaspoon sugar. Stir everything together carefully, slightly mashing some of the tomatoes with the back of a spoon to release their juices, but leaving plenty of chunky texture for a fresh, rustic sauce.
- Simmer the Sauce: Bring the mixture to a gentle simmer over medium-low heat. Keep the pan uncovered, allowing the sauce to reduce naturally. Stir every 5–10 minutes to prevent sticking and ensure even cooking. Continue simmering for approximately 45 minutes, or until the sauce has thickened and the flavors have concentrated. The tomatoes should break down beautifully, forming a rich, fragrant base.
- Taste and Adjust: Once the sauce has thickened, taste for seasoning. Adjust salt, pepper, or sugar as needed to balance the acidity of the tomatoes and enhance the natural sweetness. You can also add a splash more balsamic vinegar if you want a slightly tangier flavor.
- Add Fresh Basil and Parmesan: Remove the pan from heat and gently fold in ½ cup of freshly chopped basil. Then sprinkle in ½ cup freshly grated Parmesan cheese, tossing carefully to ensure the pasta will later coat evenly with the sauce. The heat from the sauce will lightly wilt the basil, releasing its aroma, while the Parmesan melts into a creamy, savory layer.
- Cook and Combine Pasta: Meanwhile, cook ½ pound of angel hair pasta (or your preferred pasta) according to the package instructions until al dente. Drain the pasta, reserving a small cup of pasta water in case you want to loosen the sauce. Add the hot pasta directly to the pan with the tomato-basil mixture and gently toss to combine, making sure every strand is coated with sauce.
- Serve and Garnish: Plate the pasta immediately while warm. Sprinkle extra Parmesan cheese on top for added flavor and a beautiful presentation. You can also drizzle a little more olive oil or add a few fresh basil leaves for a vibrant touch. Serve it as a wholesome, satisfying meal alongside a fresh salad or a slice of crusty bread.
- Enjoy Your Fresh Homemade Pasta: Take a moment to appreciate the aromas of the fresh tomatoes, fragrant basil, and melted Parmesan. This dish is perfect for family dinners, meal prep for the week, or a quick weekday comfort meal. Enjoy every bite of this nutrient-rich, flavor-packed pasta that combines simplicity with freshness.
Notes
- Always remove excess tomato seeds and pulp when chopping to prevent a watery sauce.
- Simmer the sauce slowly and patiently—this allows flavors to deepen and thicken naturally without the need for additional thickeners.
- Taste as you go. Adjust seasoning gradually; sometimes a pinch of sugar or extra balsamic vinegar balances acidity beautifully.
- Fresh basil should be added at the end to preserve its aroma and vibrant green color.
- Parmesan can be stirred into the sauce or sprinkled on top; using freshly grated cheese ensures better texture and flavor than pre-shredded varieties.
Chef’s Secrets for Flavorful Pasta
The secret to a truly memorable tomato-basil pasta lies in layering flavors.
Start with gently sautéed onions and garlic, which form a savory base.
Choosing ripe, firm plum or Roma tomatoes ensures a naturally sweet sauce.
Simmering uncovered for a long period allows water to evaporate, intensifying flavor without needing heavy cream or butter.
Finally, folding in fresh basil and Parmesan off the heat preserves their aroma, color, and richness, creating a bright, balanced, and restaurant-quality sauce at home.
Serving Suggestions for Everyday Meals
This pasta is versatile and pairs beautifully with a variety of sides.
Serve with a crisp green salad dressed lightly with lemon and olive oil for a refreshing contrast.
Crusty bread or garlic bread is perfect for mopping up the sauce.
For a protein boost, add grilled chicken, shrimp, or roasted chickpeas.
Drizzle a little extra olive oil and scatter fresh basil leaves on top before serving to elevate both flavor and presentation.
Storage Tips for Fresh Pasta
Store any leftover sauce separately from pasta in airtight containers.
The sauce keeps in the refrigerator for 3–4 days and can be reheated gently over low heat, adding a splash of pasta water if needed to loosen consistency.
Cooked pasta can be stored in the fridge for up to 2 days, but toss it with a small amount of olive oil to prevent sticking.
For longer storage, the sauce freezes well for up to 3 months—thaw overnight in the fridge and reheat slowly on the stove.
Frequently Asked Questions
1. Can I use other tomato varieties?
Yes! While plum or Roma tomatoes are ideal for thick, flavorful sauce, garden or vine-ripened tomatoes work well too.
Just ensure they are ripe and firm, and consider reducing the simmering time if they are particularly juicy.
2. How do I make the sauce thicker?
Simply simmer uncovered for a longer time, stirring occasionally. The water in the tomatoes will evaporate, naturally thickening the sauce.
You can also gently mash some of the tomatoes with a spoon for added texture.
3. Can I make this recipe vegan?
Absolutely! Omit the Parmesan or use a plant-based alternative. Nutritional yeast also works well for a cheesy, savory flavor while keeping it dairy-free.
4. What pasta types work best?
While angel hair pasta is recommended for a light, delicate finish, this sauce pairs beautifully with spaghetti, fettuccine, penne, or even whole wheat pasta. Choose your favorite based on texture preference.
5. Can I prepare this in advance?
Yes. The sauce can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months. Cook pasta just before serving to maintain the best texture and freshness.
