Pasta al Pomodoro with Fresh Basil and Parmesan
Classic Italian pasta tossed in a bright, fresh tomato sauce with garlic, basil, and Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti pasta, extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 garlic cloves, thinly sliced
- 28 oz canned whole peeled tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup fresh basil leaves, torn
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup pasta cooking water, reserved
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. Reserve 1/2 cup pasta cooking water and drain the pasta.
- Step 2: While the pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1-2 minutes until fragrant and garlic is golden but not burned.
- Step 3: Crush 28 oz canned whole peeled tomatoes by hand or with a spoon and add to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer the sauce for 10 minutes until it thickens slightly.
- Step 4: Add the drained pasta to the skillet with the sauce along with 1/2 cup reserved pasta water and 1/2 cup freshly grated Parmesan cheese. Toss vigorously for 1 minute until the cheese melts and the sauce coats every strand.
- Step 5: Remove from heat, stir in 1/2 cup torn fresh basil leaves, and serve immediately with extra Parmesan if desired.
Equipment for this recipe
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Frequently asked questions
How long does Pasta al Pomodoro with Fresh Basil and Parmesan take to make?
Total time is about 25 minutes (5 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 Pasta al 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 Pasta al 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 Pasta al 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 Pasta al 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.
