Colorado Tomato Basil Pasta

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant pasta dish featuring fresh Colorado-grown tomatoes and fragrant basil, perfect for summer evenings. This Italian-inspired pasta recipe, ready in about 50 minutes, pairs spaghetti, ripe tomatoes, fresh basil 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 medium, diced into 1/2-inch cubes ripe tomatoes
• 1/4 cup, chopped fresh basil
• 3 cloves, minced garlic
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant — do not let it brown.
3. Step 3: Add 4 diced tomatoes and 1 tsp salt. Cook for 5 minutes until tomatoes break down and release their juices.
4. Step 4: Stir in 1/4 cup chopped basil and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
5. Step 5: Toss 12 oz cooked spaghetti into the skillet. Add 1/2 cup pasta water to loosen the sauce. Cook for 2 minutes until everything is well coated.
6. Step 6: Serve immediately, garnished with additional basil leaves.