Rustic Italian Tomato and Basil Pasta

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 and satisfying Italian pasta dish with fresh tomatoes, garlic, and fragrant basil, tossed in olive oil for a light yet flavorful meal. This Italian-inspired pasta recipe (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 400 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 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz spaghetti pasta
1/4 cup extra virgin olive oil
4 garlic cloves, thinly sliced
4 medium roma tomatoes, diced
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/2 cup fresh basil leaves, torn
1/2 cup Parmesan cheese, grated

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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 and drain the rest.
Step 2: While pasta cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1-2 minutes until fragrant but not browned.
Step 3: Add 4 diced roma tomatoes, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 5-6 minutes until tomatoes soften and release juices, creating a light sauce.
Step 4: Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss vigorously to combine and coat the pasta evenly with the sauce.
Step 5: Remove from heat and stir in 1/2 cup torn fresh basil leaves. Serve topped with 1/2 cup grated Parmesan cheese immediately.