Fresh Tomato Basil Pasta

Oh, this pasta and its luxurious tomato butter sauce! It’s the perfect dish to make in midsummer, when fresh basil and local tomatoes have us happily surrounded.

But here’s the wonderful thing about this fresh tomato basil pasta: cherry tomatoes somehow manage to keep their sweet tomato flavor all year round, and fresh basil is usually easy to find no matter what the calendar says. So this summery pasta is perfectly possible in, say, February.

It’s also what I like to call a Pantry Recipe, because once you have your hands on some tomatoes and basil, you might already have everything else you need. Speedy, scrumptious and totally doable 365 days a year!

🔎 A quick look at this recipe

⭐️ Why this recipe works

• 🍅 Cherry tomatoes bring big flavor. They’re naturally sweet and juicy, and they taste delicious even when it isn’t peak tomato season.
• 🧈 The sauce is wonderfully simple. Butter, cream and juicy tomatoes come together into a silky sauce with very little effort.
• 🌿 Fresh basil brightens everything up. Stirring it in at the very end keeps its fresh, summery flavor front and center.
• ⏱️ It’s ready in 30 minutes. Perfect for those nights when you want something homemade without spending the evening in the kitchen.
• 🥣 It’s practically a pantry supper. Once you have tomatoes and basil, there’s a good chance the rest of the ingredients are already waiting for you.

🍅 Ingredients you need

📝 Ingredient notes

• Tomatoes: We love cherry tomatoes for this recipe both in the summer and all year round because they hold on to their delicious flavor, but in local tomato season you can also use the big ones – just cut them up into bite-sized chunks.
• Pasta: Any kind of short pasta – penne, elbows, ziti – will work for this recipe.
• Basil: You can find basil pretty much year round in the produce section of your grocery store. It’s usually best on the same day you buy (or pick) it. You can plant any leftovers if you get the kind with roots, otherwise pop it in a vase of water and store it on your counter, not in the fridge. And make this recipe for a creamy basil tortellini!

💡 Ingredient substitution ideas

Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻

See the recipe card for full information on ingredients and quantities and nutritional information.

👩🏻‍🍳 How to make this recipe

STEP 1: Sauté two cups of halved cherry tomatoes along with a couple of peeled and minced garlic cloves until the tomatoes just start to break down, about 5 minutes.

STEP 2: Meanwhile, cook 10 ounces of pasta in salted water according to package directions – you can use any kind, but short pasta works especially well with the chunky tomato sauce. Drain the pasta and add to skillet with tomatoes.

STEP 3: Stir in 4 tablespoons of butter and ½ cup of cream until the butter is melted and everything is heated through. Taste and season with salt and fresh ground pepper.

STEP 4: Remove from heat and toss with a half cup or so of chopped fresh basil.  Ladle it into bowls, grind on some fresh pepper and serve it up! Oh, and we do love a sprinkle of fresh grated parmesan if you have some handy.

🤔 Recipe FAQs

🍽️ What to serve with this recipe

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Fresh Tomato Basil Pasta

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This luxurious recipe for fresh tomato basil pasta makes the most of fresh veggies and herbs for a delectable summer supper!

• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 2 cups cherry tomatoes, halved (or regular sized tomatoes, chopped into one inch pieces)
• 2 cloves garlic, peeled and minced
• 10 ounces short pasta (penne, campanelle, bowties, etc)
• 4 tablespoons butter
• ½ cup cream
• 1/2 cup fresh basil leaves, chopped
• Salt and fresh ground pepper to taste
• Grated Parmesan cheese for garnish (optional)

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Instructions

1. Heat olive oil in a skillet over medium heat. Sauté tomatoes and garlic until tomatoes just start to break down, about 5 minutes.
2. Cook pasta in salted water according to package directions. Drain and add to skillet with tomatoes.
3. Stir in butter and cream until the butter is melted and everything is heated through. Taste and season with salt and fresh ground pepper.
4. Remove from heat and toss with basil. Serve, grinding a little more pepper on top if you like!  Oh, and we do love a sprinkle of fresh grated parmesan if you have some handy.

Notes

• • Tomatoes: We love cherry tomatoes for this recipe both in the summer and all year round because they hold their delicious taste, but in local tomato season you can almost use the big ones – just cut them up into bite sized chunks.

• • Pasta: Any kind of short pasta – penne, elbows, ziti – will work for this recipe.

• • Basil: You can find basil pretty much year round in the produce section of your grocery store. It’s usually best on the same day you buy (or pick) it. You can plant any leftovers if you get the kind with roots, otherwise pop it in a vase of water and store it on your counter, not in the fridge. And make this recipe for a creamy basil tortellini!

💫 Variations on this recipe

• 🥬 Add some greens: Stir in a handful or two of baby spinach along with the hot pasta and let it wilt into the sauce.
• 🌽 Make it extra summery: Add fresh corn kernels to the skillet with the tomatoes.
• 🧀 Change up the cheese: Try Pecorino Romano or crumbled feta instead of Parmesan.
• 🌶️ Give it some sass: Add a pinch of red pepper flakes along with the garlic.
• 🍋 Brighten it up: Add a little fresh lemon zest just before serving.

🥰 Other pasta and veggie recipes we love

⭐️ We’d love to know what you think!

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.

Looking for more pasta inspiration? We’ve got you covered! 🥳 Here is our complete collection of pasta recipes.

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