Inspired by a meal at my favorite Italian restaurant, this easy 15 Minute Tomato Basil Pasta recipe is a must try!
My husband and I stumbled across a wonderful Italian restaurant, Enoteca Maria, a few years ago. It was my birthday, and we had just moved to NYC a couple months prior.
Joel had planned a fun day, which we spent wandering around the city and seeing various sights. Our last stop was the Staten Island Ferry which we had not taken before. (It has great views of the Statue of Libery, plus it’s free!) After arriving on Staten Island, we went to look for somewhere to eat, and that’s when we discovered Enoteca Maria.
I don’t get to Staten Island very often, but at my request, we did return for my birthday this year. I had a wonderful meal, including a delicious pasta that inspired this easy 15 Minute Tomato Basil Pasta!
You’ll start by sauteing garlic and red pepper flakes (skip them if you don’t like spicy food) in olive oil. Then, you’ll add juicy, sweet cherry tomatoes. Once the tomatoes start to break down, stir in a little broth to create the sauce.
Next, you’ll add the slightly undercooked pasta to the sauce and finishing cooking it in the pan. Cooking pasta this way helps it absorb the delicious flavors of the sauce. Finally, top your meal with a little basil and Parmesan cheese … yum!
This easy 15 Minute Tomato Basil Pasta serves two to three people, but you could easily double the ingredients to serve a larger crowd.
- 8 oz. mastaccioli or penne pasta
- 1 tbsp. extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 12 oz. cherry tomatoes, halved or quartered (depending on size)
- 1 cup vegetable broth
- 6 large basil leaves, thinly sliced
- Parmesan cheese, for serving
- Bring a large pot of salted water to a boil, then add pasta.
- When pasta has about 5 minutes of cooking time left, heat olive oil in a large frying pan over medium.
- Add garlic, salt, and red pepper flakes to oil.
- Saute until fragrant, about 30 seconds, stirring constantly.
- Add tomatoes to pan and cook for a couple minutes or until they just begin to break down.
- Stir broth into tomatoes and simmer.
- When pasta is almost al dente, drain it and add it to the sauce.
- Cook pasta in sauce for another minute or so. The pasta will have absorbed some of the liquid from the sauce, and it should be al dente.
- Remove from heat and season pasta with salt to taste. Stir in basil, reserving a little for garnishing.
- Serve pasta in bowls, topped with extra basil and Parmesan cheese, if desired. Enjoy!
Since there are so few components, you want to use the best quality ingredients that you can find. I use cherry tomatoes in sauces for most of the year, because they taste fresher and are sweeter than hothouse tomatoes.
If you have access to fresh tomatoes this summer, use them to replace the cherry tomatoes. Your pasta will taste even more fresh and amazing!
What is your favorite quick and easy meal?