Spaghetti Tossed in Tomato-Basil Sauce with Toasted Pine Nuts
Al dente spaghetti coated in a fresh tomato and basil sauce, topped with nutty toasted pine nuts for added texture. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends spaghetti, for pasta water salt, extra virgin olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 tbsp for pasta water salt
- 3 tbsp extra virgin olive oil
- 4 cloves, thinly sliced garlic cloves
- 2 cups, halved cherry tomatoes
- 1 cup, chopped fresh basil leaves
- 1/4 cup pine nuts
- 1/4 tsp red pepper flakes
- 1/2 cup, grated parmesan cheese
Instructions
- Step 1: Bring a large pot of water to a boil, add 1 tbsp salt, and cook 12 oz spaghetti for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: Meanwhile, 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 but not browned.
- Step 3: Add 2 cups halved cherry tomatoes and 1/4 tsp red pepper flakes to the skillet. Cook for 5 minutes until tomatoes soften and release juices.
- Step 4: Stir in 1 cup chopped fresh basil leaves and toss in the drained spaghetti. Add reserved 1/2 cup pasta water little by little to loosen the sauce and coat the pasta evenly.
- Step 5: In a small dry pan over medium heat, toast 1/4 cup pine nuts for 2-3 minutes, shaking frequently until golden and fragrant.
- Step 6: Serve the spaghetti topped with toasted pine nuts and 1/2 cup grated parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spaghetti Tossed in Tomato-Basil Sauce with Toasted Pine Nuts take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spaghetti Tossed in Tomato-Basil Sauce with Toasted Pine Nuts?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spaghetti Tossed in Tomato-Basil Sauce with Toasted Pine Nuts?
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 Spaghetti Tossed in Tomato-Basil Sauce with Toasted Pine Nuts 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 Spaghetti Tossed in Tomato-Basil Sauce with Toasted Pine Nuts 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.
