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Tomato Basil Pasta
This Tomato Basil Pasta is a quick and easyrecipe that is perfect for a busy weeknight. It's a fresh, vibrant, and satisfying dish that everyone will love.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 374 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely minced
- 3 cloves garlic finely minced
- 3 large tomatoes diced
- ¼ c fresh basil leaves chopped, and a few leaves reserved for garnish
- 10 oz pasta of your choice
- ½ c Pecorino Romano cheese grated
- salt and pepper to taste
Instructions
- Cook pasta according to the package instructions.
Cup of Yum
For the Breadcrumb Topping (Optional Step)
- Meanwhile, heat olive oil in a medium skillet over medium heat. Add anchovy paste and garlic and stir for 30 seconds.
- Add breadcrumbs and stir for another 1 minute. They will become toasty very fast, so keep an eye on them. As soon as the breadcrumbs turn slightly brown, transfer them to a small bowl and set aside.
For Tomato-Basil Sauce
- Heat 1 tablespoon of olive oil in the same skillet over medium heat. Add onion and sauté, stirring occasionally, for 5-7 minutes until translucent. Add garlic and cook for 30 more seconds.
- Add diced tomatoes, chopped basil, ½ teaspoon salt and ¼ teaspoon of pepper. Reduce the heat to medium-low, and cook for 15 minutes until tomatoes soften. Taste the sauce to see if it needs more seasoning.
Bringing it All Together
- Drain pasta, add it to a tomato-basil sauce, and stir to combine.
- Distribute pasta between the 4 bowls. Sprinkle with a tablespoon of breadcrumb topping and grated Pecorino cheese.
- Garnish with reserved basil leaves and serve immediately.
Notes
- If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
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- This recipe calls for Pecorino Romano cheese, but feel free to use Parmesan or Grana Padano if you prefer. All three cheeses work well with the flavors of this dish.
- If you're not a fan of anchovies, don't worry! The anchovy paste in the breadcrumb topping doesn't make the dish fishy, but rather adds a subtle umami flavor. However, if you prefer to omit it, you can still enjoy delicious breadcrumbs by simply using olive oil and garlic.
- When cooking the breadcrumb topping, keep a close eye on the breadcrumbs as they can go from golden to burnt very quickly. Once they turn a golden brown, remove them from the heat immediately to prevent them from becoming bitter.
- Fresh tomatoes are key to this dish. Look for ripe, in-season tomatoes for the best flavor. If you can, use a mix of different colored tomatoes for a beautiful presentation.
- Love garlic? Feel free to add more than the recipe calls for. Garlic lovers can never have too much of it!
- We recommend using a short pasta like penne, fusilli, conchiglie, or farfalle for this dish. These shapes hold the tomato-basil sauce and cheese well, giving you a perfect bite every time.
- This tomato basil pasta is best served immediately. If you have leftovers, they can be stored in an airtight for up to 3 days.
Nutrition Information
Calories
374kcal
(19%)
Carbohydrates
60g
(20%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
13mg
(4%)
Sodium
160mg
(7%)
Potassium
441mg
(13%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
900IU
(18%)
Vitamin C
16mg
(18%)
Calcium
170mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 374
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 160mg | 7% |
| Potassium | 441mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.