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.
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.
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