Two-Ingredient Tomato Basil Pasta

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant summer dish blending ripe tomatoes and fresh basil for a light, herbaceous meal. This Italian-inspired pasta recipe (vegetarian), ready in about 40 minutes, pairs spaghetti, ripe tomatoes, fresh basil 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 450 cal/serving

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Ingredients

12 oz spaghetti
4 medium ripe tomatoes
1/2 cup, chopped fresh basil
2 tbsp olive oil
2 cloves, minced garlic

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Instructions

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.
Step 2: While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant — do not let it brown.
Step 3: Add 4 medium ripe tomatoes, cut into 1/2-inch cubes, and cook for 5 minutes until softened. Stir in 1/2 cup chopped fresh basil and season with salt and pepper.
Step 4: Toss the cooked pasta into the skillet, adding 1/2 cup pasta water to loosen the sauce. Cook for 2-3 minutes until everything is coated and heated through.