Third-Flavor Tomato Basil Pasta

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A simple yet vibrant pasta dish featuring a quick tomato-basil sauce that highlights fresh herbs and ripe tomatoes. This Italian-inspired summer cookout recipe (vegetarian), ready in about 40 minutes, pairs spaghetti, extra-virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 3 tbsp extra-virgin olive oil
• 1/2 cup, finely diced yellow onion
• 3 cloves, minced garlic
• 28 oz canned crushed tomatoes
• 1/4 cup, chopped fresh basil
• 1 tsp salt
• 1/4 tsp black pepper

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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: Heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 1/2 cup finely diced yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant without browning.
3. Step 3: Stir in 28 oz canned crushed tomatoes, 1 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 minutes until slightly thickened and the sauce coats the back of a spoon.
4. Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/4 cup chopped fresh basil. Toss vigorously for 2 minutes until the sauce clings evenly to the pasta and achieves a creamy texture.