This One Pan Basil and Tomato Pasta recipe is made all in one pan! Even the pasta is cooked in the same pan, and it’s so flavorful and delicious! This an easy and fresh pasta recipe for spring and summer.
It’s hard to imagine cooking pasta in a pan since we’re so accustomed to cooking the pasta separately in a pot, but for this recipe, you actually cook it in the pan with all of the other ingredients, and it’s so easy!!
The pasta is cooked with onions, basil, cherry tomatoes, and garlic and seasoned with a good amount of salt, pepper with a little cayenne. It’s absolutely delicious!
We first tried this recipe in Martha Stewart’s One-Pot book. I enjoyed the concept but felt like it needed a little adjusting to add more flavor.
I also paired it with fresh burrata cheese, and that made a huge difference too! You can boil the pasta in vegetable or chicken stock.
However, IÂ got enough flavor by adding more onions, garlic, fresh tomatoes and salt, and pepper.
 How To Make a Basil and Tomato Pasta
Ingredients
Dried Linguine Pasta
Cherry Tomatoes, Halved
White Onion, Thinly Sliced
Garlic, Roughly Sliced
Ground Cayenne Pepper
Fresh Basil
Extra-Virgin Olive Oil, More For Serving
Water
Sea Salt, More To Taste
Pepper, More To Taste
Balls Of Fresh Burrata Cheese
How Do You Make One-Pan Pasta?
- Once the onion is thinly sliced, the garlic is sliced, and the tomatoes are cut in half, everything is boiled together in a cast-iron skillet!
- The pasta is cooked just until al dente and the onions are thinly sliced and almost resemble the same shape as the pasta after it’s all cooked, adding a lot of flavors.
How do you know when pasta is al dente?
Pasta should be cooked al dente. It should not be too soft or mushy as that texture is considered overcooked pasta.
When you bite into the pasta, it should be firm, not crunchy and done right when the white of the pasta center disappears.
This happens fairly quickly so you constantly have to watch the pasta and taste it so it doesn’t overcook. Once you start cooking your pasta al dente, you will NEVER be able to eat overcooked pasta again!
It will take the pasta about 9 minutes or so to cook with the other ingredients. After 8-9 minutes, make sure you continue to taste the pasta every 30 seconds, as it will probably be al dente.
The liquid, water or stock, whatever you choose to use, will turn into a light, refreshing olive oil pasta sauce that covers the noodles.
Use tongs to serve the pasta and scoop the onions, garlic, and tomatoes up too. Spoon in a little sauce, add more salt and pepper, fresh basil, and a ball of fresh burrata cheese.
This is such a great spring pasta and summer recipe. It’s easy to make, light in flavor, and pretty to serve. We made it using linguine, but spaghetti noodles would work too.
What To Serve With Basil And Tomato Pasta Recipe
A simple arugula salad is best for this recipe as it does not compete with the other flavors and allows them to shine. If you want a more filling dish, feel free to add some grilled chicken or shrimp to the mix!
Or you can try to serve this vegetable couscous salad which is hearty and filling but still has a bright and fresh flavor.
No matter which side dish you choose, I am sure you will love this easy and delicious Basil and Tomato Pasta Recipe!
Add this h2 section: How To Store Leftover Basil and Tomato Pasta Recipe
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dish as the pasta will become quite mushy when thawed.
Reheating Instructions;
To reheat, simply add the pasta to a skillet with a little bit of olive oil over medium heat. Cook, occasionally stirring, until the pasta is heated through. You may need to add a splash of water or chicken broth if the pasta seems too dry.
More Delicious Dinner Recipes You’ll Love!
Sausage and Pepper Sheet Pan Meal
The Most Delicious Turkey Meatball Recipe
Sheet Pan Chicken and Sausage Bake
Simple Green Salad that Goes with Everything!
Classic Wedge Salad with THE BEST DRESSING EVER!!
The yummiest carbonara recipe!
Serve it with a refreshing cocktail and our salad that goes with everything, and you have a complete meal! If you make this pasta, please share it with us by tagging @sugarandcharm on our social channels!
If you have tried this one pan basil and tomato salad recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
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One Pan Basil and Tomato Pasta Recipe
Ingredients
- 12 ounces dried linguine pasta
- 12 ounces cherry tomatoes, halved
- 1.5 large white onion, thinly sliced
- 5 cloves garlic, roughly sliced
- 1/4 teaspoon ground cayenne pepper
- 4 sprigs fresh basil
- 4 tablespoons extra-virgin olive oil, more for serving
- 4 cups water
- 3 teaspoons sea salt, more to taste
- 1.5 teaspoons pepper, more to taste
- 4 large balls of fresh burrata cheese
Instructions
- In a large cast-iron skillet combine pasta, water, sliced onions, tomatoes, cayenne, basil, oil, garlic, salt, and pepper and bring to a boil on high.
- Cook the pasta stirring so it doesn’t burn on the bottom.
- Cook for about 8-10 minutes until pasta is al dente and water is pretty much evaporated, but not totally gone.
- Use tongs to serve in four bowls and place 1 large burrata cheese in each bowl with the pasta. Drizzle with more olive oil, add fresh basil and season with salt and pepper if needed.
