Basil-Infused Tomato Pasta with Garlic and Olive Oil
Al dente spaghetti tossed with a fragrant garlic olive oil sauce, fresh basil, and ripe cherry tomatoes for a simple yet vibrant pasta dish. This italian-inspired pasta (vegetarian) ready in about 22 minutes pairs spaghetti, extra virgin olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 4 tbsp extra virgin olive oil
- 5, thinly sliced garlic cloves
- 2 cups, halved cherry tomatoes
- 1/4 tsp red pepper flakes
- 1/2 cup, roughly chopped fresh basil leaves
- 1 tbsp for pasta water kosher salt
- to taste black pepper
- 1/3 cup freshly grated (optional) Parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Step 2: While pasta cooks, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1-2 minutes until fragrant and garlic edges are golden, being careful not to burn.
- Step 3: Add 2 cups halved cherry tomatoes to the skillet and cook for 3-4 minutes until they soften and release their juices.
- Step 4: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water and 1/2 cup roughly chopped fresh basil leaves. Toss vigorously for 1 minute until the pasta is coated in the sauce and basil is wilted.
- Step 5: Season with black pepper to taste and sprinkle 1/3 cup freshly grated Parmesan cheese over the top before serving, if desired.
Frequently asked questions
How long does Basil-Infused Tomato Pasta with Garlic and Olive Oil take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Basil-Infused Tomato Pasta with Garlic and Olive Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Basil-Infused Tomato Pasta with Garlic and Olive Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Basil-Infused Tomato Pasta with Garlic and Olive Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Basil-Infused Tomato Pasta with Garlic and Olive Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
