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-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs spaghetti, olive oil, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 olive oil
• 1 can (14 oz), drained diced tomatoes
• 4 cloves, minced garlic
• 1/2 cup, chopped fresh basil
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 cup reserved pasta water

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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, 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.