Wood-Fired Tomato and Basil Spaghetti
A simple Italian pasta dish featuring fresh tomatoes roasted to bring out deep flavors, tossed with al dente spaghetti and fragrant basil. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs ripe cherry tomatoes, extra virgin olive oil, salt 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
- 2 cups ripe cherry tomatoes
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz spaghetti
- 1/2 cup, chopped fresh basil leaves
- 3, thinly sliced garlic cloves
- 1/3 cup, grated Parmesan cheese
Instructions
- Step 1: Preheat your oven to 450°F. Toss 2 cups of ripe cherry tomatoes with 2 tbsp of extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20 minutes until tomatoes are blistered and soft.
- Step 2: While tomatoes roast, bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 3: In a large skillet over medium heat, warm 1 tbsp extra virgin olive oil and sauté 3 thinly sliced garlic cloves for 1 minute until fragrant but not browned.
- Step 4: Add the roasted tomatoes with their juices to the skillet and simmer for 3 minutes until slightly thickened.
- Step 5: Toss the cooked spaghetti into the skillet with the tomato sauce, adding reserved pasta water 2 tbsp at a time to loosen the sauce if needed.
- Step 6: Stir in 1/2 cup chopped fresh basil leaves and 1/3 cup grated Parmesan cheese. Toss for 1 minute until well combined and aromatic. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wood-Fired Tomato and Basil Spaghetti take to make?
Total time is about 35 minutes (10 min prep + 25 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 Wood-Fired Tomato and Basil Spaghetti?
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 ripe cherry tomatoes from drying out.
Can I substitute ingredients in Wood-Fired Tomato and Basil Spaghetti?
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 Wood-Fired Tomato and Basil Spaghetti 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 Wood-Fired Tomato and Basil Spaghetti 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.
