Sun-Ripened Tomato Pasta with Fresh Basil

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A simple pasta dish highlighting peak-season tomatoes and aromatic basil, cooked to preserve their bright, unadulterated flavor. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs spaghetti, ripe tomatoes, 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 spaghetti
• 1.5 lbs ripe tomatoes
• 3 tbsp extra virgin olive oil
• 1/4 cup finely chopped fresh basil
• 2 cloves minced garlic
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes

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Instructions

1. 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.
2. Step 2: While pasta cooks, core and dice 1.5 lbs ripe tomatoes into 1/2-inch pieces; heat 3 tbsp extra virgin olive oil in a large skillet over medium heat and add 2 minced garlic cloves, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Add diced tomatoes to skillet, season with 1/2 tsp sea salt and 1/4 tsp red pepper flakes, and simmer for 5 minutes until tomatoes break down slightly but retain shape.
4. Step 4: Add drained spaghetti to skillet with 1/4 cup reserved pasta water, tossing vigorously for 2 minutes until sauce clings to noodles. Remove from heat and stir in 1/4 cup finely chopped fresh basil until wilted.