Tomato Basil Spaghettini Pasta. This tomato basil spaghetti is great for dinner. The pasta is covered in a garlic tomato basil sauce. This recipe is ready in 30 minutes.
My tomato basil spaghetti is perfect as a meal idea for dinner or lunch time and it's really easy to whip up especially for guests!
I love to make this particular tomato basil spaghetti recipe for my family and friends if they're craving a classic Italian dish. It's pretty fail proof and keeps my guests happy as it's so flavourful and filling. It's also very easy to make at home.
It also requires minimal ingredients and it's great as leftovers for lunch! I love pairing this tomato basil garlic spaghetti with some crusty bread and perhaps a side salad. If you're a meat eater, feel free to add some meatballs or chicken to this dish, however I would suggest adding more sauce if you do.
I learned the beauty of cooking pasta after watching countless videos of Gennaro Contaldo (Jamie Oliver's mentor). The most important key I drew from all his cooking videos is to save that pasta water! The natural starches from the pasta water is the glue between your pasta and the sauce. And that's why this tomato and basil spaghetti pasta is so good!
I also share many many other pasta recipes below if you'd like to check them out!
Other recipes you may like!
Turkey Bolognese Pasta
.
Chicken Tomato Zucchini Basil Pasta
.
Basil Pesto Chicken Pasta
For this recipe
For my tomato and basil spaghetti you will need the following ingredients:
454 grams (1 Box) of Spaghettini or Spaghetti
28 oz can of Whole Peeled Tomatoes
8 Garlic Cloves minced
1 Large Bunch of Fresh Basil Leaves
2 pints of Sweet Cherry or Grape Tomatoes
6 tablespoons of Extra Virgin Olive Oil
¼ teaspoon of Hot Pepper Flakes (Optional if you prefer not spicy)
½ cup of reserved Pasta Water
½ teaspoon of salt
¼ teaspoon of pepper
How to make Tomato Basil Spaghettini
- In a pot, boil water for your pasta to Al Dente according to package instructions. The key to making this recipe delicious is having Al Dente pasta. Remember to reserve some of the pasta water.
- Meanwhile in another large shallow pan on low - medium heat, add olive oil
- Then add garlic. Allow garlic to "sweat" for 30 - 45 seconds here and do not brown it. Browned garlic will not taste good in your pasta. We are trying to infuse the oil with garlic.
- Optional: if you want a spicy pasta, add hot pepper flakes here and stir for 1 minute.
- Increase the heat to medium high, add cherry/grape tomatoes and cook for 3 minutes until they're soft.
- Add your canned tomatoes with the juice. Break apart them into bite size pieces with your cooking utensil. Allow this to cook for 5 minutes. Season with salt and pepper.
- Now pour the reserved pasta water into your sauce. Cook for 5 minutes and stir to allow the sauce to thicken.
- Reduce heat to low, add half of the basil leaves into the sauce and cook for 1 minute.
- Drain your pasta and pour hot pasta into your sauce. Turn off heat and stir pasta into sauce.
- Remove pan off heat. Now stir in your remaining basil leaves. Save some as a garnish. Enjoy!
Give it a try!
Well I hope you give my Tomato Basil Spaghettini Pasta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this tomato basil spaghettini recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my tomato basil spaghetti pasta, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Tomato Basil Spaghettini Pasta (30-min. Recipe)
Ingredients
- 454 grams spaghetti
- 28 oz Whole Peeled Tomatoes canned
- 8 cloves garlic minced
- 1 cup fresh basil leaves
- 2 pints cherry tomato sliced in halves
- 6 tablespoons Extra Virgin Olive Oil
- ¼ teaspoon Hot Pepper Flakes Optional if you prefer not spicy
- ½ cup reserved Pasta Water
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a pot, boil water for your pasta to Al Dente according to package instructions. The key to making this recipe delicious is having Al Dente pasta. Remember to reserve some of the pasta water.
- Meanwhile in another large shallow pan on low - medium heat, add olive oil
- Then add garlic. Allow garlic to "sweat" for 30 - 45 seconds here and do not brown it. Browned garlic will not taste good in your pasta. We are trying to infuse the oil with garlic.
- Optional: if you want a spicy pasta, add hot pepper flakes here and stir for 1 minute.
- Increase the heat to medium high, add cherry/grape tomatoes and cook for 3 minutes until they're soft.
- Add your canned tomatoes with the juice. Break apart them into bite size pieces with your cooking utensil. Allow this to cook for 5 minutes. Season with salt and pepper.
- Now pour the reserved pasta water into your sauce. Cook for 5 minutes and stir to allow the sauce to thicken.
- Reduce heat to low, add half of the basil leaves into the sauce and cook for 1 minute.
- Drain your pasta and pour hot pasta into your sauce. Turn off heat and stir pasta into sauce.
- Remove pan off heat. Now stir in your remaining basil leaves. Save some as a garnish. Enjoy!
Lucy
Tried and true recipe