This easy tomato basil pasta comes together in about 25 minutes with cherry tomatoes, garlic, olives and a handful of fresh basil. The warm tomatoes make a light sauce that coats the noodles without needing a jar of pasta sauce.
Why this recipe works
The trick is to cook the tomatoes until they start to burst, then loosen the pan with a little starchy pasta water. That helps the olive oil and tomato juices cling to the pasta instead of pooling at the bottom.
Easy Tomato Basil Pasta with Olives
This easy tomato basil pasta comes together in about 25 minutes with cherry tomatoes, garlic, olives and a handful of fresh basil. The warm tomatoes make a light sauce that coats the noodles without needing a jar of pasta sauce.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 4 servings
Ingredients
12 itemsInstructions
5 stepsBring a large pot of well-salted water to a boil. Cook the pasta until just al dente, following the package directions. Before draining, save 1/2 cup of the cooking water.
While the pasta cooks, warm the olive oil in a wide skillet over medium heat. Add the halved tomatoes and cook for 6 to 8 minutes, stirring occasionally, until softened and juicy.
Add the garlic and red pepper flakes, if using. Stir for 30 to 60 seconds, just until the garlic smells fragrant; do not let it burn.
Add the drained pasta and olives to the skillet. Toss with 1/4 cup of the reserved pasta water. Add a splash more only if the noodles look dry.
Turn off the heat. Stir in the basil, lemon juice and Parmesan, if using. Season with salt and pepper and serve while warm.
A few helpful tips
- Use a wide skillet. It gives the tomatoes room to soften without becoming watery.
- Do not rinse the pasta. The starch on the noodles helps the sauce stick.
- Skip the Parmesan for a dairy-free version, or add a handful of baby spinach during the last minute of cooking.
Questions about this recipe
Can I use regular tomatoes?
Yes. Dice about 1 pound of ripe tomatoes. If they are especially juicy, let the sauce simmer a little longer.
Can I make this without olives?
Yes. Leave them out, then taste before adding extra salt; olives usually provide some of the dish's saltiness.
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