Tomato-Basil Penne with Garlic-Infused Olive Oil
Al dente penne pasta tossed in a fresh tomato and basil sauce brightened with garlic-infused olive oil and a hint of red pepper flakes. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 penne pasta
- 4 tbsp olive oil
- 5 thinly sliced garlic cloves
- 2 cups halved cherry tomatoes
- 1/4 tsp red pepper flakes
- 1/2 cup chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated, optional Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain pasta, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 4 tbsp olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, cooking for 2-3 minutes until garlic is fragrant and lightly golden but not burnt.
- Step 3: Add 2 cups halved cherry tomatoes to the skillet, sautéing for 5 minutes until tomatoes soften and release their juices.
- Step 4: Add the drained pasta to the skillet along with 1/4 tsp salt, 1/2 tsp black pepper, and 1/4 cup reserved pasta water. Toss everything together over medium heat for 2 minutes until sauce lightly coats the penne.
- Step 5: Remove from heat and stir in 1/2 cup chopped fresh basil leaves. Serve topped with 1/2 cup grated Parmesan cheese if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato-Basil Penne with Garlic-Infused Olive Oil take to make?
Total time is about 25 minutes (10 min prep + 15 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 Tomato-Basil Penne with Garlic-Infused Olive Oil?
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 penne pasta from drying out.
Can I substitute ingredients in Tomato-Basil Penne with Garlic-Infused Olive Oil?
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 Tomato-Basil Penne with Garlic-Infused Olive Oil 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 Tomato-Basil Penne with Garlic-Infused Olive Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
