Zesty Tomato and Basil Pasta with Garlic Olive Oil

By AislePrompt Editorial · ·

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 drafted and published.

Al dente pasta tossed in a vibrant garlic-infused olive oil sauce with fresh tomatoes and basil for a light and flavorful Italian meal. This Italian pasta recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, olive oil, and garlic cloves for a weeknight-friendly dinner. 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 "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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water (1 tbsp salt) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
  2. Step 2: While the pasta cooks, heat 5 tbsp olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 2 minutes until fragrant and garlic edges are just golden — avoid burning.
  3. Step 3: Add 2 cups halved cherry tomatoes to the skillet and cook for 3-4 minutes until tomatoes soften and release juices.
  4. Step 4: Add the drained spaghetti and 1/2 cup reserved pasta water to the skillet. Toss gently with 1/2 cup torn fresh basil leaves, 1 1/2 tsp salt, and 1/2 tsp black pepper until the sauce coats the pasta evenly.
  5. Step 5: Serve immediately topped with 1/2 cup grated Parmesan cheese for a bright, zesty finish.

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