Tomato and Basil Spaghetti with Olive Oil is a timeless Italian dish that celebrates simplicity and freshness. It’s a vibrant, comforting meal made with ripe tomatoes, aromatic basil, garlic, and high-quality olive oil — all tossed with perfectly cooked spaghetti. The beauty of this recipe lies in how minimal ingredients, when used right, can create such an incredible depth of flavor.

This dish embodies the spirit of Italian cuisine: fresh ingredients, simple preparation, and soul-satisfying taste. It’s light, fragrant, and endlessly comforting — perfect for any day of the week.

❤️ Why I Love This Recipe

I love this recipe because it’s proof that less is truly more in cooking. There’s something magical about how juicy tomatoes melt into a silky sauce when paired with olive oil and garlic. The basil adds freshness and aroma, transforming a few pantry staples into something extraordinary.

It’s also quick, healthy, and vegetarian-friendly — making it a go-to meal for busy weeknights or lazy Sundays. It’s comfort food, but with elegance and grace.

Why It’s a Must-Try Dish

Bursting with freshness: Made with simple, wholesome ingredients.
Quick and easy: Ready in under 25 minutes!
Authentic Italian simplicity: A true taste of Italy in every bite.
Light yet satisfying: Perfect balance of carbs, olive oil, and herbs.
Endless versatility: Can be adapted with cheese, chili, or veggies.

Preparation and Cooking Time

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Servings

Serves 4 people

Calories

Approximately 420 calories per serving

Cuisine & Course

Cuisine: Italian
Course: Main Course / Lunch / Dinner

Ingredients

For the Pasta:

12 oz (340 g) spaghetti
3 tablespoons extra virgin olive oil (plus more for finishing)
3 cloves garlic, thinly sliced
3–4 ripe tomatoes, chopped (or 1 can diced tomatoes, 14 oz)
½ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
½ cup fresh basil leaves, torn
¼ cup grated Parmesan cheese (optional, for serving)

Simple Cooking Directions

Cook the spaghetti until al dente.
Sauté garlic in olive oil until fragrant.
Add tomatoes, cook until soft and saucy.
Toss in spaghetti and basil.
Serve warm, drizzled with olive oil and cheese.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil.
Cook spaghetti according to package instructions until al dente.
Reserve ½ cup of the pasta water, then drain and set aside.

Step 2: Sauté the Garlic

In a large skillet, heat 3 tablespoons olive oil over medium heat.
Add the sliced garlic and cook for 30–40 seconds, until fragrant and golden (don’t let it burn).

Step 3: Add Tomatoes

Add the chopped tomatoes (or canned) to the skillet.
Season with salt, pepper, and red pepper flakes (if using).
Let the mixture simmer for 6–8 minutes, stirring occasionally, until it turns into a light sauce.

Step 4: Toss the Pasta

Add the cooked spaghetti to the pan.
Toss gently to coat in the tomato mixture.
Add a splash of reserved pasta water if the sauce feels too thick.

Step 5: Finish with Basil and Olive Oil

Remove from heat and stir in the fresh basil leaves.
Drizzle a bit more extra virgin olive oil for richness.

Step 6: Serve

Plate the pasta and sprinkle with Parmesan cheese (optional).
Garnish with extra basil and a drizzle of olive oil for a glossy finish.

How to Serve

Serve Tomato and Basil Spaghetti warm, with:

A side of garlic bread or bruschetta
A crisp green salad
A glass of red wine like Chianti or Merlot

Perfect for a weeknight dinner, casual lunch, or romantic meal for two.

Additional Recipe Tips

Use ripe, fresh tomatoes for the best flavor — cherry tomatoes work beautifully.
Don’t overcook garlic; burnt garlic can turn bitter.
Always salt your pasta water generously — it’s your first layer of flavor.
Add a touch of butter or Parmesan for a creamier texture.
Use high-quality olive oil — it makes a huge difference in flavor.

Recipe Variations

Spicy Tomato Pasta: Add extra red chili flakes or a dash of hot sauce.
Cheesy Twist: Stir in mozzarella pearls or crumbled feta before serving.
Vegetable Boost: Add roasted zucchini, eggplant, or bell peppers.
Seafood Style: Toss in sautéed shrimp or anchovies for a Mediterranean twist.
Cherry Tomato Burst: Use halved cherry tomatoes for a sweet, juicy sauce.

Freezing and Storage

Storage:

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat with a drizzle of olive oil or a splash of water.

Freezing:

You can freeze the tomato-basil sauce separately for up to 2 months.
Defrost overnight in the fridge and toss with freshly cooked spaghetti before serving.

Special Equipment Needed

Large pot (for boiling pasta)
Large skillet or sauté pan
Wooden spoon or tongs
Colander

Frequently Asked Questions

Q1: Can I use canned tomatoes instead of fresh?
Yes! Use high-quality canned diced or crushed tomatoes — they work perfectly, especially in winter.

Q2: Can I add protein to this dish?
Absolutely! Try grilled chicken, shrimp, or even tofu for added protein.

Q3: How do I make it vegan?
Simply omit the Parmesan cheese or use a vegan alternative.

Q4: Can I make this ahead of time?
You can make the tomato-basil sauce a day ahead, then toss with fresh pasta when ready to serve.

Q5: How can I enhance the flavor further?
Add a splash of white wine or a pinch of sugar while simmering the tomatoes to balance acidity.

Conclusion

Tomato and Basil Spaghetti with Olive Oil is a dish that celebrates the purity of Italian cooking — simple ingredients, minimal fuss, and maximum flavor. The sweetness of ripe tomatoes, the freshness of basil, and the richness of olive oil come together to create a pasta that’s comforting yet refreshing.

It’s perfect for those who appreciate clean, fresh, and authentic flavors. Quick to make, light to eat, and utterly delicious — this is a recipe you’ll return to again and again.