I found a recipe that I absolutely had to try—it’s fresh, simple, and comes together in no time. Tomato Basil Spaghetti

Why You’ll Love This Recipe

I love how minimal the ingredients are, yet how full of flavor this dish is. The burst of sweet-tart cherry tomatoes paired with fragrant basil and garlic over spaghetti makes for a meal that feels special but doesn’t take hours. It’s an ideal dish when I want something satisfying without spending all evening in the kitchen.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound (about 450 g) spaghetti (or pasta of your choice)
¼ cup (about 60 ml) olive oil
5 garlic cloves, minced
3 pints (about 1.4 kg) cherry or grape tomatoes, quartered
1 cup (about 30 g) fresh basil, chopped
½ teaspoon salt

Directions

I cook the pasta according to package instructions, but stop 1-2 minutes before it’s fully done so it stays nicely al-dente. I then reserve about ½ cup of the pasta cooking water and drain the pasta.
In the same pot (or a large skillet) over medium heat, I heat the olive oil. Once it’s shimmering, I add the minced garlic and sauté for around 30-60 seconds, just until fragrant but not browned. Then I add the quartered tomatoes and cook them for 2-4 minutes, gently pressing some of them with a spoon so they break down into a light sauce.
I return the drained pasta to the pot (or skillet) along with the reserved pasta water and the chopped basil. I stir everything together so the sauce clings to the noodles, then I season with salt to taste and serve immediately.

Servings And Timing

Serves: 4 to 6 people
Prep time: approx. 10 minutes
Cook time: approx. 20 minutes
Total time: approx. 30 minutes

Variations

I sometimes add a pinch of red pepper flakes for heat.
If the tomatoes are very acidic, I stir in a small pinch of sugar to balance the flavour.
For extra protein, I’ll throw in pan-fried tofu cubes, chickpeas or butter beans at the end.
I’ll also sometimes add greens like baby spinach or kale in the last minute to bulk it up.
To make it “cheesier” (even though it’s vegan friendly), I’ll sprinkle nutritional yeast or vegan parmesan on top.

Storage/Reheating

I allow leftovers to cool, then store them in an airtight container in the fridge. They’ll keep for 3-4 days. I avoid freezing because the pasta and basil texture changes when thawed. To reheat, I warm gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen things up. I also freshen it with a few extra basil leaves if I have them.

FAQs

How can I make this gluten-free?

I swap the spaghetti for a gluten-free pasta of my choice and follow the same steps. The cooking time may vary slightly so I check the package instructions.

Can I use regular tomatoes instead of cherry tomatoes?

Yes—I’ve used medium tomatoes chopped into bite-sized pieces. The texture is slightly different (less pop from cherry tomatoes) but it still works beautifully.

Is this recipe vegan?

Yes—this version is completely plant-based with no dairy or animal products. I usually keep it this way because I like how clean and light it feels.

What sides pair nicely with this pasta?

I like a crisp green salad with a simple vinaigrette, or warm garlic bread. Roasted vegetables like broccoli or asparagus also make a nice side.

The sauce seems thin—how can I thicken it?

I keep some of the pasta cooking water because the starch helps the sauce stick to the pasta. If the sauce is still thin, I drain a little less of the pasta water or let the tomatoes cook a bit longer so they naturally break down more.

Conclusion

I always go back to this tomato basil spaghetti when I’m craving something quick, fresh, and satisfying without the fuss. It highlights simple ingredients in the best way, and I appreciate how little time and effort it takes. It’s definitely a staple in my cooking rotation.