Herb-Infused Tomato Pasta

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant pasta dish featuring sun-ripened tomatoes and fresh garden basil, perfect for peak tomato season. This Italian-inspired pasta recipe, ready in about 30 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 520 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
• 2 large ripe tomatoes
• 1/2 cup packed fresh basil
• 3 cloves garlic
• 3 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 cup grated Parmesan cheese

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: While pasta cooks, dice 2 large ripe tomatoes into 1/2-inch cubes and finely chop 1/2 cup packed fresh basil. Heat 3 tbsp olive oil in a large skillet over medium heat, add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Add the diced tomatoes to the skillet, season with 1 tsp salt, and cook for 4 minutes until tomatoes release their juices and begin to soften. Toss in the drained pasta, 2 tbsp reserved pasta water, and 1/2 cup grated Parmesan cheese, stirring until the sauce coats each strand and thickens slightly.