Tomato Basil Light Pasta
A fresh and simple Italian pasta made with ripe tomatoes, fragrant basil, and olive oil. Light, healthy, and ready in under 25 minutes.
Equipment
- Large Pot
- Skillet
- Colander
Ingredients
Main Ingredients
- 300 g pasta
- 300 g fresh tomatoes chopped
- 2 garlic cloves minced
- 2 tbsp olive oil extra virgin
- 1 bunch fresh basil roughly torn
- salt to taste
- black pepper to taste
Instructions
- Cook pasta in salted boiling water according to package instructions. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add chopped tomatoes and cook for 5–6 minutes until slightly softened but still fresh.
- Stir in half of the fresh basil during the last minute of cooking.
- Add the cooked pasta to the skillet and toss to combine.
- Add reserved pasta water gradually until the sauce lightly coats the pasta.
- Season with salt and pepper, then top with remaining fresh basil.
- Serve immediately.
Notes
Use ripe, in-season tomatoes and fresh basil for the best flavor. Avoid overcooking to keep the sauce light and vibrant.