Sun-Ripened Tomato Basil Pasta with Parmesan Crisps
A vibrant Italian pasta dish featuring ripe tomatoes and fresh basil, finished with golden Parmesan crisps for crunch. This italian-inspired pasta (vegetarian, gluten-free) ready in about 35 minutes pairs spaghetti, diced ripe tomatoes, chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
- 2 cups, diced ripe tomatoes
- 1/4 cup, chopped fresh basil
- 3 tbsp extra-virgin olive oil
- 3 cloves, minced garlic
- 1/2 cup, finely grated Parmesan cheese
- 1 tsp salt
- 1/4 tsp red pepper flakes
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, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 3: Add 2 cups diced tomatoes to the skillet and simmer for 5 minutes until tomatoes break down slightly, stirring occasionally until sauce thickens and coats the back of a spoon.
- Step 4: Toss drained spaghetti into the skillet with 2 tbsp reserved pasta water, 1/4 cup chopped basil, and 1 tsp salt. Cook for 1 minute, adding more pasta water if needed to create a glossy sauce.
- Step 5: Transfer to serving plates and sprinkle with 1/2 cup grated Parmesan cheese. Top with 2 tbsp Parmesan cheese for crisps: melt in a small skillet over medium heat for 2 minutes until golden, then crumble over pasta.
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 Crisps 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 Crisps?
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 spaghetti from drying out.
Can I substitute ingredients in Sun-Ripened Tomato Basil Pasta with Parmesan Crisps?
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 Crisps 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 Crisps vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
My whole family loved this.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
