One-Pan Tomato Basil Pasta
A glossy pantry pasta with burst tomatoes, garlic, olive oil, and a generous handful of fresh basil.
Quick Kitchen Summary & Pro Tips
A easy recipe for 3 servings. Prep the ingredients first, then give yourself 28 minutes from start to table.
- Total time
- 28 min
- Difficulty
- Easy
- Servings
- 3 servings
- Calories
- 468
Prep station
Ingredients
Check off ingredients as you set up your cooking station.
Per serving
Nutrition snapshot
Protein
14g
Carbs
72g
Fat
14g
Fiber
7g
Nutrition is an estimate and can vary by brands, portions, and cooking methods.
Step-by-step cooking mode
Make it happen
Prep first
10 minutes
Cook time
18 minutes
Makes
3 servings
Measure before you heat the pan
8 ounces short pasta · 2 cups cherry tomatoes · 3 garlic cloves · 1 cup fresh basil · 2 tablespoons extra-virgin olive oil
- 1
Boil the pasta
8–10 minutesCook pasta in well-salted water until just al dente. Reserve one cup of cooking water before draining.
- Use now
- 8 oz short pasta and salted boiling water.
- Cook until
- Cook until just al dente; reserve 1 cup pasta water before draining.
- 2
Burst the tomatoes
6–8 minutesSizzle garlic in olive oil, add tomatoes, and cook until the skins split and the juices turn saucy.
- Use now
- 2 tablespoons olive oil, 3 garlic cloves, and 2 cups cherry tomatoes.
- Cook until
- Cook tomatoes until their skins split and their juices make a glossy sauce.
- 3
Toss until silky
2 minutesAdd pasta and a splash of cooking water. Toss firmly until the sauce clings to every piece.
- Use now
- Drained pasta and 1/4–1/2 cup reserved pasta water.
- Cook until
- Toss energetically; add water a splash at a time until sauce clings to the pasta.
- 4
Add basil
1 minuteTake the skillet off the heat and fold in torn basil. Finish with flaky salt and black pepper.
- Use now
- 1 cup torn fresh basil.
- Cook until
- Turn off the heat before adding basil so it stays fragrant and bright green.
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