Sun-Drenched Tomato Basil Pasta with Perfectly Al Dente Spaghetti

By AislePrompt Editorial · ·

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 drafted and published.

A vibrant Italian-inspired dish featuring fresh tomatoes, fragrant basil, and silky spaghetti that captures summer's essence in every bite. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs spaghetti, extra virgin olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 20 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil (use 2 tsp salt for the water). Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and immediately reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Add 2 cups diced ripe tomatoes and 1 tsp sea salt, cooking for 3 minutes until tomatoes soften and release juices. Stir in 1/2 cup packed fresh basil until wilted.
  4. Step 4: Add the drained spaghetti to the skillet, then pour in 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until the sauce coats every strand and thickens slightly, adding more pasta water if needed.
  5. Step 5: Season with 1/2 tsp freshly ground black pepper and toss in 1/2 cup grated Parmesan cheese until melted into a glossy coating.

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