Tomato and Basil Parmesan Pasta

Tomato and Basil Parmesan Pasta is a quick and easy recipe made with tender pasta juicy cherry tomatoes and fresh basil. It’s simply Perfect for dinner and ready in just 20 minutes, a meal that the whole family will love.

This burst tomato basil pasta is topped with freshly grated parmesan cheese. It makes an excellent meatless meal that is satisfying, healthy, and delicious! So easy to make for a fast and flavorful weeknight dinner. who doesn’t love that?!

Quick and Simple cooking

I think it has been quite a long time since I cooked pasta, I miss this quick, simple, and effortless food.  And I forget why I skipped this food lol.

Well, for me, pasta is a universal food that everyone can make, I could say that pasta is an instant noodle beyond level. One tricky thing that you can find while cooking pasta is cooking time because sometimes my pasta still gets hard and undercooked and sometimes it’s overcooked. However, there’s a lot of time I succeeded in cooking this pasta. Yay!

Then, What makes this pasta is different from other pasta is how light and bright this pasta, but still very flavorful. Besides that, this pasta is a vegan food if you skip the parmesan cheese. However, this tomato basil pasta is just good on its way, or if you want to add some protein it is still amazing!

And for the other reasons are;

• Quick – This is faster than take-out (and tastes a lot better too) at only 20 minutes! I think every pasta is a quick and nice option for a busy weeknight
• Bright. The flavors in this dish are vibrant and fresh, making it perfect for hot summer days.
• Light. Unlike a lot of pasta dishes that can be heavy, this one is on the lighter side. The sauce is made from just tomatoes, garlic, onion, and basil. So, it’s perfect if you’re looking for a healthy pasta recipe.
• Family Favorite and crowd pleaser– You just can’t beat the perfect combination of pasta with tomatoes, basil, and parmesan cheese. This simple meal is loved by all! Kids and adults alike will love this pasta with cherry tomatoes.

It’s a sign you should make this recipe!

In conclusion, crafting Parmesan Pasta with Fresh Tomato Basil is a delightful journey into the world of Italian-inspired cuisine. Discover the perfect fusion of speed, freshness, and crowd-pleasing flavor in this swift Tomato Basil Pasta—prepared in just 20 minutes, perfect for bustling weeknights. The zesty sauce, featuring tomatoes, garlic, olive oil, and basil, crafts a rejuvenating dish ideal for balmy summer nights. Loved by both kids and adults.

Whether you’re a seasoned home cook or a novice in the kitchen, this recipe is sure to impress and satisfy your taste buds, making it a perfect addition to your culinary repertoire. Make tonight special with the magic of homemade Tomato Basil Pasta!

Ingredients of Tomato and Basil Parmesan Pasta

• Pasta (spaghetti, fettuccine); You can use any type of pasta you want. It’s a thick spaghetti noodle that she used to make. However, you can use regular spaghetti, penne pasta, linguine, rotini, fettuccine, or any pasta shape you want. Feel free to use gluten-free pasta if needed!
• Garlic minced; fresh garlic is essential in this recipe. I always say the more garlic, the better for the absolute best flavor
• Onion sliced; I love to add some onion sliced to pasta because it adds some texture and brings a flavorful aroma. Peeled and diced fine
• Chili flakes; this is optional, feel free to reduce chili flakes if you make kid friendly dish, For a little heat, add some red pepper flakes and saute with the minced garlic. You can adjust the heat level by adding more or less, or omit it altogether.
• Basil shredded;  the fresher the better. However, if you can’t find fresh basil just use dried basil for truly the most incredible summery flavor.
• Parmesan Cheese; This is also optional, but I love the salty, sharp flavor that parmesan cheese adds to this pasta. If you’re keeping it vegan, you could use Nutritional Yeast. With the basil, I fold in grated Parmesan cheese.
• Mushroom powder, Black pepper, and Salt; You’ll need to add some salt, black pepper, and mushroom powder (optional) to help bring out the dish’s flavors.
• Cherry Tomatoes;  I recommend using cherry tomatoes for this recipe because fresh cherry tomatoes work best since they don’t have a lot of water and seeds in the middle. However, you can use whatever variety you want such as ripe regular tomatoes, grape tomatoes, etc.. make sure your cherry tomatoes are ripe and sweet, and cook them until they burst and get deliciously saucy.

Let’s Make Tomato and Basil Parmesan Pasta

First thing first, do the food preparation for the ingredients. Start with picking the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.

Then, Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.

Now, let’s begin with cooking pasta.

This pasta recipe starts as most good pasta recipes do – cooking the pasta just right! Prepare a large pot of salted water to a boil, add the pasta and cook until al dente according to package directions. Then drain the pasta

While the pasta is cooking,start on the sauce.  heat oil in the pan with medium heat. Saute garlic, onion, and chili flakes

Next, Add tomatoes and season with salt and pepper. Cook until tomatoes burst and start to slightly stick to the pan, thickening the sauce. The tomatoes will release juices as they cook that will create the sauce.

The tomatoes combined with the garlic, onion and the pasta water will have created a yummy sauce that’s smooth and luxurious and thick enough to coat the penne pasta. Stir in the fresh basil just before serving. Stir in shredded basil leaves.

Add the cooked pasta, parmesan cheese, and mushroom powder. Cook for a few more minutes 

Turn off the heat, plate the pasta and serve it garnished with basil and parmesan cheese. Enjoy!

Tips for making the best Tomato and Basil Parmesan Pasta

1. Don’t overcook the pasta. Pasta should be cooked al dente, which means it should be cooked through but still have a bit of a bite to it. The pasta will also absorb some of the cherry tomato sauce as it cools. You want it to be al dente and to have a little bite, so it has the right consistency.
2. Handle the basil with care. Basil is a delicate herb, and if you chop it too roughly, it will turn black. I like to stack the basil leaves, roll them up into a tube, and then thinly slice them. This method is called chiffonade
3. Use ripe tomatoes. The quality and condition of the tomatoes will impact the taste of the sauce. It’s ok to use tomatoes that have some blemishes and bruises, but if you make the recipe with underripe tomatoes, it won’t turn out as good.

Interested to cook this recipe?

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some basil variations menu;

• Best Spaghetti Bolognese Sauce
• Spicy Thai Chicken Basil
• Chicken Green Curry Ala Thailand

Or, if you still can’t get over pasta, here are some;