Rustic Tomato and Fresh Herb Pasta with Garlic Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A simple yet elegant pasta dish showcasing ripe tomatoes and fresh herbs sautéed in fragrant garlic-infused olive oil. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 4 tbsp extra virgin olive oil
• 5 cloves, thinly sliced garlic cloves
• 4 large, diced ripe plum tomatoes
• 1/2 cup, torn fresh basil leaves
• 2 tbsp, chopped fresh oregano leaves
• 1/4 tsp red pepper flakes
• 1 1/2 tsp, divided salt
• 1/2 tsp, freshly ground black pepper
• 1/2 cup, freshly grated Parmesan cheese

Instructions

1. Step 1: Bring a large pot of salted water (1 tbsp salt) 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, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 2-3 minutes until the garlic is golden and fragrant but not burnt.
3. Step 3: Add 4 diced ripe plum tomatoes, 1 tsp salt, and 1/4 tsp black pepper to the skillet. Cook, stirring occasionally, for 5 minutes until the tomatoes soften and release their juices.
4. Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water, 1/2 cup freshly grated Parmesan cheese, 1/2 cup torn fresh basil leaves, and 2 tbsp chopped fresh oregano. Toss vigorously for 1-2 minutes until the cheese melts and the sauce coats every strand evenly.