Sun-Ripened Tomato & Basil Pasta with Parmesan
A light, vibrant pasta dish featuring locally grown heirloom tomatoes and garden-fresh basil, finished with creamy Parmesan for a simple weeknight dinner. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs (340g) dried spaghetti, plus 1 tbsp for garnish fresh basil, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (340g) dried spaghetti
- 2 medium (300g), finely diced heirloom tomatoes
- 1/4 cup, plus 1 tbsp for garnish fresh basil
- 3 tbsp extra-virgin olive oil
- 2 cloves, minced garlic
- 1/2 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Bring a large pot of well-salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: Heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, and sauté for 1 minute until fragrant, being careful not to brown the garlic.
- Step 3: Add the finely diced heirloom tomatoes to the skillet and cook for 4-5 minutes until they release juices and the mixture thickens slightly, stirring occasionally.
- Step 4: Add the drained spaghetti to the skillet, tossing to coat. If too thick, add 2 tablespoons reserved pasta water until creamy. Stir in 1/4 cup fresh basil and season with sea salt and black pepper.
- Step 5: Divide among plates, top with additional basil and grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Ripened Tomato & Basil Pasta with Parmesan take to make?
Total time is about 35 minutes (15 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 Sun-Ripened Tomato & Basil Pasta with 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 (340g) dried spaghetti from drying out.
Can I substitute ingredients in Sun-Ripened Tomato & Basil Pasta with 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 Sun-Ripened Tomato & Basil Pasta with 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 Sun-Ripened Tomato & Basil Pasta with 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.
What others are saying
- ★★★★★
Perfect pasta recipe for a weeknight dinner.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
