Italian Pasta Pomodoro with Fresh Basil and Parmesan
Classic Italian pasta tossed in a bright tomato and garlic sauce, finished with fresh basil and a generous sprinkle of Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs spaghetti pasta, 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 pasta
- 3 tbsp extra virgin olive oil
- 4 cloves, thinly sliced garlic cloves
- 28 oz canned crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup, torn fresh basil leaves
- 1/2 cup, freshly grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti pasta and cook for 8-10 minutes until al dente. Drain pasta, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt.
- Step 3: Stir in 28 oz canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer sauce for 8-10 minutes, stirring occasionally until slightly thickened.
- Step 4: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water and 1/2 cup freshly grated Parmesan cheese. Toss vigorously for 1-2 minutes until the sauce coats every strand and cheese melts.
- Step 5: Remove from heat and fold in 1/2 cup torn fresh basil leaves. Serve immediately with extra Parmesan on the side.
Frequently asked questions
How long does Italian Pasta Pomodoro with Fresh Basil and Parmesan 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 Italian Pasta Pomodoro with Fresh Basil and Parmesan?
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 pasta from drying out.
Can I substitute ingredients in Italian Pasta Pomodoro with Fresh Basil and Parmesan?
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 Italian Pasta Pomodoro with Fresh Basil and Parmesan 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 Italian Pasta Pomodoro with Fresh Basil and Parmesan 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.
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