Herb-Infused Tomato Basil Pasta

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple pasta dish tossed with a vibrant tomato-basil sauce made using garden-fresh ingredients from your own or a local greenhouse. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs Spaghetti, Olive oil, Garlic 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 450 cal/serving

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Ingredients

12 oz Spaghetti
3 tbsp Olive oil
4 cloves, minced Garlic
1/4 tsp Red pepper flakes
2 cups, diced Ripe tomatoes
1/4 cup, chopped Fresh basil
1/2 cup, grated Parmesan cheese
1/4 tsp Salt
1/8 tsp Black pepper
1/2 cup Pasta water

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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; reserve 1/2 cup pasta water before draining.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat, add 4 minced garlic cloves and 1/4 tsp red pepper flakes, and sauté for 1 minute until fragrant but not browned.
Step 3: Stir in 2 cups diced ripe tomatoes and cook for 3-4 minutes until softened, then add 1/4 cup chopped fresh basil, 1/4 tsp salt, and 1/8 tsp black pepper; remove from heat.
Step 4: Add drained spaghetti to the skillet with 1/2 cup reserved pasta water, toss vigorously for 1 minute until sauce coats strands, then sprinkle with 1/2 cup grated Parmesan and toss once more.