Tomato and Garlic Pasta
Tomato and Garlic Pasta is a quick and flavorful Italian-inspired meal featuring fresh tomatoes, garlic, olive oil, basil, and Parmesan cheese. The tomatoes cook down into a light, naturally sweet sauce while the garlic adds rich aroma and depth. Combined with perfectly cooked pasta, this dish is fresh, satisfying, and ready in under 30 minutes. Ideal for weeknight dinners or elegant meals, it is a classic recipe that never goes out of style.
Ingredients
- 12 ounces (340 g) spaghetti, linguine, or penne
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, thinly sliced
- 4 large ripe tomatoes, diced
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup fresh basil leaves, chopped
- ½ cup grated Parmesan cheese
- ¼ cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ¼ cup of the pasta cooking water before draining.
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and cook gently for 1–2 minutes until fragrant and lightly golden. Avoid burning the garlic.
- Stir in the diced tomatoes, tomato paste (if using), red pepper flakes, salt, and black pepper.
- Cook for 10–12 minutes, stirring occasionally, until the tomatoes soften and form a light sauce.
- Add the cooked pasta to the skillet along with the reserved pasta water. Toss until the pasta is evenly coated with the sauce.
- Stir in the butter (if using), fresh basil, and half of the Parmesan cheese.
- Serve immediately, garnished with the remaining Parmesan cheese, extra basil, and a drizzle of extra virgin olive oil.
Notes
- Fresh, ripe tomatoes provide the best flavor.
- Use high-quality extra virgin olive oil for authentic taste.
- Cook the garlic gently to prevent bitterness.
- Reserve pasta water to help create a silky sauce.
- Fresh basil is more flavorful than dried basil.
- Parmesan cheese adds richness but can be omitted for a vegan version.
- Do not overcook the pasta; al dente is ideal.
- Serve immediately for the best texture and flavor.