Chili-Infused Tomato and Basil Pasta
Al dente spaghetti noodles tossed in a hot and lightly spicy tomato sauce enhanced with fresh basil and garlic. This italian-inspired pasta (vegetarian) ready in about 30 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 420 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
- 3 tbsp extra virgin olive oil
- 5 cloves, thinly sliced garlic cloves
- 1 tsp crushed red pepper flakes
- 28 oz canned crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup, plus more for serving grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente; drain and reserve 1/2 cup pasta water.
- Step 2: Meanwhile, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 5 thinly sliced garlic cloves and 1 tsp crushed red pepper flakes; sauté for 1 minute until fragrant and golden but not burnt.
- Step 3: Pour in 28 oz canned crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper; stir well and simmer uncovered over medium-low heat for 10 minutes until the sauce thickens slightly.
- Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/4 cup chopped fresh basil; toss vigorously for 1-2 minutes until the sauce coats the noodles and the dish is heated through.
- Step 5: Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.
- Step 6: Serve immediately with extra Parmesan cheese sprinkled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chili-Infused Tomato and Basil Pasta take to make?
Total time is about 30 minutes (10 min prep + 20 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 Chili-Infused Tomato and Basil Pasta?
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 Chili-Infused Tomato and Basil Pasta?
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 Chili-Infused Tomato and Basil Pasta 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 Chili-Infused Tomato and Basil Pasta 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.
