Tomato and Basil Pasta

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A simple weeknight spaghetti tossed with garlic, diced tomatoes, fresh basil and a pinch of red pepper flakes. This Italian pasta recipe (vegetarian), ready in about 30 minutes, pairs spaghetti, olive oil, and diced tomatoes for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 olive oil
• 1 can (14 oz) diced tomatoes, drained
• 4 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 cup reserved pasta water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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, reserving 1/2 cup pasta water before draining.
2. Step 2: While pasta cooks, heat 3 tbsp 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: Stir in 1 can drained diced tomatoes and cook for 5 minutes until tomatoes break down and sauce thickens slightly.
4. Step 4: Add drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/2 cup chopped fresh basil. Toss for 2 minutes until sauce coats pasta evenly and thickens.
5. Step 5: Season with 1/2 tsp salt and serve immediately with extra basil for garnish.