Whether you’re craving a quick weeknight dinner or a comforting bowl of seasonal goodness, these tomato basil noodles are about to become your new obsession. From classic Italian-inspired dishes to creative twists, we’ve gathered 23 mouthwatering recipes that celebrate this perfect flavor pairing. Get ready to find your next favorite meal—let’s dive into these delicious options!
Classic Tomato Basil Spaghetti
Every home cook needs this timeless pasta in their arsenal. Effortlessly delicious and ready in minutes, it’s the ultimate weeknight dinner. Elevate simple ingredients into something special.
Ingredients
- 8 ounces of spaghetti
- a couple of big, ripe tomatoes, chopped
- a big handful of fresh basil leaves
- 2 cloves of garlic, minced
- a generous glug of olive oil
- a splash of balsamic vinegar
- a pinch of red pepper flakes
- a good sprinkle of salt and black pepper
- a handful of grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the spaghetti and cook for 8-10 minutes, stirring occasionally, until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
- Tip in the chopped tomatoes and cook for 5-7 minutes, until they break down and become saucy.
- Stir in the balsamic vinegar, salt, and black pepper, cooking for another minute.
- Reserve 1/2 cup of the starchy pasta water before draining the spaghetti.
- Add the drained spaghetti directly to the skillet with the tomato sauce.
- Toss everything together, adding splashes of the reserved pasta water until the sauce clings to the pasta.
- Turn off the heat and stir in the fresh basil leaves and grated Parmesan cheese.
Glossy and perfectly sauced, each forkful delivers a bright, fresh tomato flavor with a subtle garlic kick. Garnish with extra basil and a drizzle of olive oil for a restaurant-worthy finish. It’s fantastic served with a simple green salad and crusty bread to soak up every last bit.
Creamy Tomato Basil Fettuccine
Lately, I’ve been craving something comforting yet fresh. This creamy tomato basil fettuccine hits all the right notes. It comes together quickly for a satisfying weeknight dinner.
Ingredients
– 8 ounces of fettuccine
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1 can (14.5 ounces) of crushed tomatoes
– 1/2 cup of heavy cream
– A big handful of fresh basil leaves
– A generous pinch of red pepper flakes
– Salt and black pepper
– 1/2 cup of grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the fettuccine and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Pour in the crushed tomatoes and simmer for 5 minutes to deepen the flavor.
6. Stir in the heavy cream until the sauce turns a consistent pink-orange color.
7. Tear the fresh basil leaves directly into the sauce to release their oils.
8. Add the red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
9. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
10. Add the drained fettuccine directly to the skillet with the sauce.
11. Toss the pasta with the sauce over low heat for 2 minutes to coat thoroughly.
12. Stir in the grated Parmesan cheese until melted and creamy.
13. If the sauce seems too thick, add splashes of the reserved pasta water until it reaches your desired consistency.
Enjoy this pasta immediately while it’s hot and creamy. The sauce clings beautifully to each strand of fettuccine, with bright tomato notes balanced by rich cream and fresh basil. For a restaurant-style touch, top with extra basil leaves and another sprinkle of Parmesan before serving.
Tomato Basil Penne with Parmesan
A simple pasta dish that comes together in under 30 minutes when you’re craving something fresh and comforting. Always use the best tomatoes you can find for maximum flavor. This classic combination never disappoints.
Ingredients
– 1 pound of penne pasta
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– 2 cups of cherry tomatoes, halved
– A big handful of fresh basil leaves
– A generous sprinkle of grated Parmesan cheese
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Add halved cherry tomatoes and cook for 5-7 minutes until they start to burst and release their juices.
6. Drain the cooked pasta, reserving 1/2 cup of pasta water.
7. Add the drained pasta directly to the tomato mixture in the skillet.
8. Pour in 1/4 cup of the reserved pasta water and toss everything together.
9. Tear fresh basil leaves by hand and stir them into the pasta.
10. Sprinkle generously with grated Parmesan cheese and season with salt and black pepper.
11. Toss everything together until the cheese melts and creates a light sauce, adding more pasta water if needed.
Velvety tomato juices coat each penne tube while melted Parmesan creates a subtle creaminess. The fresh basil adds bright herbal notes that cut through the richness. Serve immediately with extra Parmesan for sprinkling, or try topping with toasted breadcrumbs for added crunch.
Spicy Tomato Basil Linguine
Never underestimate the power of a quick pasta dish that packs serious flavor. This spicy tomato basil linguine comes together in under 30 minutes with minimal effort. Perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
– 8 ounces of dried linguine
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1/2 teaspoon of red pepper flakes
– 1 can (14.5 ounces) of crushed tomatoes
– A handful of fresh basil leaves
– A generous pinch of salt
– A splash of pasta water (about 1/4 cup)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat for 1 minute.
4. Add minced garlic and red pepper flakes, sautéing for 45-60 seconds until fragrant but not browned.
5. Pour in crushed tomatoes and add salt, stirring to combine.
6. Simmer the sauce for 8-10 minutes, stirring occasionally, until slightly thickened.
7. Reserve 1/4 cup of pasta water before draining the linguine.
8. Add cooked linguine directly to the skillet with tomato sauce.
9. Pour in the reserved pasta water and toss continuously for 1-2 minutes until the sauce clings to the pasta.
10. Tear fresh basil leaves by hand and stir them into the pasta just before serving.
Keep the sauce vibrant by adding basil at the end—this preserves its fresh flavor and bright color. The starchy pasta water creates a silky emulsion that coats every strand perfectly. For an extra kick, sprinkle additional red pepper flakes over individual servings.
Tomato Basil Gnocchi with Mozzarella
Mouthwatering pillowy gnocchi meets sweet tomatoes and fragrant basil in this comforting one-pan dish. Melty mozzarella brings everything together for a restaurant-quality meal that comes together in under 30 minutes. Perfect for busy weeknights when you crave something special without the fuss.
Ingredients
– 1 package (about 1 pound) of potato gnocchi
– A couple of tablespoons of olive oil
– 2 cloves of garlic, minced
– 1 pint of cherry tomatoes
– A good splash of balsamic vinegar
– A handful of fresh basil leaves
– 8 ounces of fresh mozzarella, torn into chunks
– A generous pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the gnocchi and cook for exactly 2 minutes once they float to the surface.
3. Drain the gnocchi thoroughly in a colander. Tip: Don’t rinse them—the starch helps create a nice sauce later.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the cooked gnocchi to the skillet in a single layer.
6. Cook undisturbed for 3-4 minutes until golden brown on one side, then flip and cook 2 more minutes.
7. Push gnocchi to one side and add minced garlic to the empty space.
8. Cook garlic for 30 seconds until fragrant but not browned.
9. Add cherry tomatoes to the skillet and toss everything together.
10. Cook tomatoes for 5-6 minutes until they start to burst and release their juices.
11. Drizzle balsamic vinegar over the mixture and stir to combine.
12. Season with salt and several cracks of black pepper.
13. Tear basil leaves directly into the skillet. Tip: Tearing rather than cutting preserves the herb’s delicate flavor.
14. Remove skillet from heat and immediately add torn mozzarella chunks.
15. Gently fold the mozzarella into the hot gnocchi mixture. Tip: The residual heat will melt the cheese perfectly without making it rubbery.
16. Let the dish rest for 2 minutes before serving. Absolutely incredible how the creamy mozzarella stretches with every bite, contrasting with the tender gnocchi and burst tomatoes. Serve it straight from the skillet for maximum freshness, or pair with a crisp green salad to cut through the richness.
Zesty Tomato Basil Bucatini
Oozing with bright, fresh flavors, this bucatini comes together in under 30 minutes. Perfect for busy weeknights when you want something satisfying without the fuss. The combination of sweet tomatoes and aromatic basil will become your new go-to.
Ingredients
– 8 ounces of bucatini pasta
– 2 tablespoons of olive oil
– 3 cloves of garlic, thinly sliced
– A pinch of red pepper flakes
– 1 pint of cherry tomatoes, halved
– A splash of dry white wine
– A handful of fresh basil leaves, torn
– A couple of tablespoons of grated Parmesan cheese
– Salt to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bucatini and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add garlic and red pepper flakes, sauté for 1 minute until fragrant but not browned.
5. Add cherry tomatoes cut-side down and cook undisturbed for 3 minutes to develop char.
6. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom.
7. Simmer for 2 minutes until wine reduces by half.
8. Reserve 1/2 cup of pasta water before draining the bucatini.
9. Add drained pasta directly to the skillet with tomatoes.
10. Toss continuously, adding splashes of reserved pasta water until sauce coats the noodles.
11. Remove from heat and stir in torn basil leaves.
12. Finish with grated Parmesan and one final toss to combine.
You’ll love the way the thick bucatini noodles trap the bright tomato sauce in their hollow centers. For an extra touch, top with additional fresh basil and a drizzle of olive oil right before serving. This dish pairs beautifully with a crisp green salad or crusty bread for soaking up every last bit of sauce.
Tomato Basil Rotini with Roasted Garlic
Perfect for busy weeknights, this tomato basil rotini comes together quickly with minimal effort. Roasting the garlic first adds incredible depth to the simple sauce.
Ingredients
- 8 ounces of rotini pasta
- a couple of large tomatoes, diced
- a big handful of fresh basil leaves
- a whole head of garlic
- a generous glug of olive oil
- a pinch of salt
- a sprinkle of black pepper
- a splash of balsamic vinegar
Instructions
- Preheat your oven to 400°F.
- Slice the top off the garlic head to expose the cloves.
- Drizzle the garlic with olive oil and wrap it tightly in foil.
- Roast the garlic for 40 minutes until the cloves are soft and golden brown.
- Bring a large pot of salted water to a rolling boil.
- Cook the rotini according to package directions until al dente, about 8-10 minutes.
- While pasta cooks, squeeze the roasted garlic cloves from their skins into a small bowl.
- Mash the roasted garlic into a paste with a fork.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced tomatoes and cook for 5 minutes until they begin to break down.
- Stir in the garlic paste and cook for 1 minute until fragrant.
- Drain the cooked pasta, reserving 1/2 cup of pasta water.
- Add the drained pasta to the skillet with the tomato sauce.
- Toss everything together, adding splashes of reserved pasta water until the sauce coats the noodles.
- Stir in the fresh basil leaves and balsamic vinegar.
- Season with salt and black pepper, then remove from heat.
This dish delivers tender pasta coated in a velvety, sweet tomato sauce with deep roasted garlic flavor. The fresh basil adds a bright, herbal note that cuts through the richness. Try topping it with grilled chicken or serving it alongside crusty bread to soak up every last bit of sauce.
Cheesy Tomato Basil Rigatoni
Most weeknights call for something comforting yet effortless, and this cheesy tomato basil rigatoni delivers exactly that. Made with pantry staples and fresh herbs, it comes together in under 30 minutes. Perfect for busy evenings when you crave homemade flavor without the fuss.
Ingredients
– 1 pound of rigatoni pasta
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1 (28-ounce) can of crushed tomatoes
– A generous handful of fresh basil leaves
– 1 cup of shredded mozzarella cheese
– ½ cup of grated Parmesan cheese
– A pinch of red pepper flakes (optional)
– Salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rigatoni and cook for 10–12 minutes, stirring occasionally, until al dente (tip: taste a piece at 10 minutes to check firmness).
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned (tip: avoid burning garlic to prevent bitterness).
5. Pour in the crushed tomatoes, stir, and simmer for 8–10 minutes until slightly thickened.
6. Tear fresh basil leaves by hand and stir into the sauce.
7. Drain the cooked rigatoni, reserving ½ cup of pasta water.
8. Add the drained pasta to the skillet with the tomato sauce.
9. Pour in ¼ cup of reserved pasta water and toss to combine (tip: starchy water helps the sauce cling to the pasta).
10. Sprinkle mozzarella and Parmesan cheeses over the pasta.
11. Cover the skillet and let it sit off the heat for 2–3 minutes until cheese melts.
12. Season with salt, black pepper, and red pepper flakes if using. Once plated, this dish boasts a velvety, clingy sauce and tender pasta with pops of fresh basil. For a twist, top with extra Parmesan and serve alongside garlic bread to soak up every last bit.
Tomato Basil Pesto Noodles
Only when you’re craving something fresh yet comforting do these tomato basil pesto noodles hit the spot. They come together in minutes, making them perfect for busy weeknights when you want a satisfying meal without the fuss.
Ingredients
– 8 ounces of your favorite noodles
– 2 cups of fresh basil leaves
– 1/2 cup of grated Parmesan cheese
– 1/3 cup of pine nuts
– 2 cloves of garlic
– 1/2 cup of olive oil
– a big handful of cherry tomatoes
– a squeeze of lemon juice
– a pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. 2. Add the noodles and cook according to package directions until al dente, about 8-10 minutes. 3. While noodles cook, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, shaking the pan frequently to prevent burning. 4. Combine the basil, toasted pine nuts, garlic, and Parmesan in a food processor. 5. Pulse the mixture 5-6 times until roughly chopped. 6. With the processor running on low, slowly drizzle in the olive oil until a smooth pesto forms, about 30 seconds. 7. Halve the cherry tomatoes and toss them into the pesto. 8. Drain the cooked noodles, reserving 1/4 cup of pasta water. 9. Immediately return the hot noodles to the empty pot. 10. Pour the pesto and tomato mixture over the noodles. 11. Add the reserved pasta water and toss vigorously until the sauce coats every strand. 12. Squeeze in the lemon juice and season with salt and pepper, tossing once more to combine. What makes this dish special is how the warm noodles gently wilt the fresh basil in the pesto, creating an aromatic sauce that clings perfectly to every curve. The cherry tomatoes burst with sweetness against the savory Parmesan, while the pine nuts add just enough crunch to keep things interesting. Try serving it topped with grilled chicken or extra Parmesan for a heartier meal.
Tomato Basil Tortellini Soup
On chilly evenings, nothing beats a comforting bowl of tomato basil tortellini soup. Our version comes together quickly with minimal prep work. You’ll love how the cheesy tortellini soaks up the rich tomato broth.
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, chopped
– 3 cloves of garlic, minced
– 1 (28-ounce) can of crushed tomatoes
– 4 cups of vegetable broth
– 1 teaspoon of dried basil
– A pinch of red pepper flakes (optional)
– 1 (9-ounce) package of fresh cheese tortellini
– A big handful of fresh basil leaves, chopped
– A splash of heavy cream
– Salt and freshly ground black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat for 1 minute.
2. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Pour in the crushed tomatoes and 4 cups of vegetable broth, scraping the bottom of the pot to lift any browned bits.
5. Add 1 teaspoon of dried basil and a pinch of red pepper flakes (if using).
6. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to meld the flavors.
7. Gently stir in the fresh cheese tortellini and cook for 3–4 minutes, or until they float to the top and are tender.
8. Turn off the heat and stir in the chopped fresh basil and a splash of heavy cream.
9. Season with salt and freshly ground black pepper to your liking.
Generously ladle the soup into bowls and enjoy its creamy, tangy broth and plump tortellini. For a heartier meal, top with grated Parmesan and serve with crusty bread for dipping. Leftovers reheat beautifully—just note the tortellini may soften further upon storing.
Tomato Basil Orzo with Feta Cheese
Unexpectedly simple yet deeply satisfying, this one-pan orzo dish transforms basic pantry staples into a vibrant meal. Using just a skillet and 30 minutes, you’ll create a creamy, tangy dinner that feels restaurant-worthy.
Ingredients
– 1 cup of orzo
– A couple of tablespoons of olive oil
– 2 minced garlic cloves
– A 14.5-ounce can of diced tomatoes with their juices
– A splash of vegetable broth (about 1 ½ cups)
– A big handful of fresh basil leaves, roughly chopped
– A generous ½ cup of crumbled feta cheese
– Salt and black pepper to season
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
2. Add 1 cup of orzo and toast for 3–4 minutes, stirring constantly, until golden brown and nutty-smelling—this deepens the flavor.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Pour in the entire 14.5-ounce can of diced tomatoes with juices and 1 ½ cups of vegetable broth, scraping up any browned bits from the skillet bottom.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes until orzo is al dente and liquid is mostly absorbed.
6. Uncover and stir in the chopped basil and ½ cup of crumbled feta until the cheese begins to melt slightly.
7. Season with salt and black pepper, then remove from heat and let rest for 2 minutes to thicken—the residual heat finishes the sauce.
8. Garnish with extra basil and feta if desired. You’ll love the creamy, tangy texture from the melted feta mingling with the bright tomato and herb notes. Try serving it alongside grilled chicken or scooping it into lettuce cups for a fresh twist.
Tomato Basil Lasagna Rolls
Vibrant tomato sauce and fresh basil create these elegant individual lasagna rolls that are surprisingly simple to assemble. Perfect for weeknight dinners yet impressive enough for company, they deliver all the comfort of traditional lasagna in neat, portion-controlled packages.
Ingredients
– 8 lasagna noodles
– 2 cups of ricotta cheese
– 1 egg
– 2 cups of shredded mozzarella
– 1/2 cup of grated Parmesan
– a big handful of fresh basil leaves, chopped
– 2 cups of your favorite marinara sauce
– a good glug of olive oil
– a couple of minced garlic cloves
– salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Cook lasagna noodles for 8 minutes until flexible but still firm.
3. Drain noodles and lay them flat on parchment paper to prevent sticking.
4. Preheat your oven to 375°F.
5. Mix ricotta, egg, 1 cup mozzarella, Parmesan, basil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
6. Spread 1/4 cup of the cheese mixture evenly over each noodle, leaving 1 inch at one end bare.
7. Roll each noodle tightly from the filled end toward the bare end.
8. Pour 1 cup marinara into a 9×13 baking dish, spreading it evenly.
9. Place rolls seam-side down in the sauce-lined dish.
10. Top rolls with remaining 1 cup marinara sauce.
11. Sprinkle remaining 1 cup mozzarella over the rolls.
12. Drizzle olive oil over the cheese topping.
13. Cover dish with foil and bake for 20 minutes.
14. Remove foil and bake uncovered for 10 more minutes until cheese is golden and bubbly.
15. Let rest for 5 minutes before serving to set the filling.
These rolls emerge with perfectly al dente pasta wrapped around a creamy, herbed filling that stays intact when sliced. The tomato sauce caramelizes slightly at the edges, creating wonderful textural contrast against the melted cheese topping. Try serving them over a bed of sautéed spinach or alongside garlic bread for soaking up every bit of sauce.
Tomato Basil Cavatappi with Grilled Chicken
Bursting with fresh flavors, this cavatappi dish comes together quickly for a satisfying weeknight meal. Grilled chicken adds protein while tomato and basil create a vibrant sauce. Perfect for when you want something impressive without the fuss.
Ingredients
– 8 ounces of cavatappi pasta
– 2 chicken breasts
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced
– 2 cups of cherry tomatoes
– A big handful of fresh basil
– A splash of balsamic vinegar
– A generous sprinkle of grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Season both sides of chicken breasts with salt and pepper.
3. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat until shimmering.
4. Place chicken in the hot pan and cook for 6-7 minutes without moving to develop grill marks.
5. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 5 minutes – this keeps it juicy.
7. Add cavatappi to the boiling water and cook for 9-11 minutes until al dente.
8. While pasta cooks, heat remaining olive oil in a large skillet over medium heat.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Add cherry tomatoes and cook 4-5 minutes until they start to burst and release juices.
11. Drain pasta, reserving 1/2 cup of starchy pasta water.
12. Add drained pasta directly to the tomato mixture in the skillet.
13. Pour in balsamic vinegar and 1/4 cup of reserved pasta water, tossing to combine.
14. Thinly slice the rested chicken against the grain for tender bites.
15. Tear basil leaves by hand to preserve their delicate flavor.
16. Add chicken and basil to the pasta, tossing everything together.
17. If sauce seems dry, add more pasta water until it coats the noodles nicely.
18. Finish with a generous sprinkle of Parmesan cheese.
Outstanding texture comes from the al dente cavatappi catching every bit of the bright tomato sauce. The grilled chicken adds smoky depth that balances the sweet burst tomatoes. Try serving it family-style with extra basil scattered over the top for a restaurant-worthy presentation.
One-Pot Tomato Basil Zoodles
Savor a fresh, veggie-packed meal that comes together in minutes with minimal cleanup. This zesty zoodle dish delivers bright tomato flavor and aromatic basil in every bite. Perfect for busy weeknights when you want something healthy but satisfying.
Ingredients
– 2 medium zucchini
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– a 14.5-ounce can of diced tomatoes
– a big handful of fresh basil leaves
– a generous pinch of salt
– a couple cracks of black pepper
– a splash of balsamic vinegar
Instructions
1. Spiralize 2 medium zucchini into zoodles using a spiralizer, then set them aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
3. Add 2 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
4. Pour in the 14.5-ounce can of diced tomatoes with their juices, stirring to combine.
5. Simmer the tomato mixture for 5 minutes until slightly thickened, stirring occasionally.
6. Add the zoodles to the skillet, tossing gently to coat them in the sauce.
7. Cook for 2-3 minutes until zoodles are tender but still have a slight bite (al dente).
8. Tear a big handful of fresh basil leaves and stir them into the zoodle mixture.
9. Season with a generous pinch of salt and a couple cracks of black pepper, mixing well.
10. Drizzle with a splash of balsamic vinegar right before serving for brightness.
11. Remove from heat and serve immediately while warm.
Ready to enjoy immediately, this dish offers tender zoodles with a fresh, tangy tomato sauce that clings perfectly. The basil adds a sweet aroma that complements the garlicky undertones. For a heartier meal, top with grilled chicken or sprinkle with Parmesan cheese right before serving.
Tomato Basil Ravioli Bake
Perfect for busy weeknights, this comforting pasta bake comes together with minimal effort. Packed with cheesy ravioli and fresh tomato basil flavors, it’s a crowd-pleaser that feels homemade.
Ingredients
- 1 package of fresh cheese ravioli
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
- ½ cup of grated Parmesan cheese
- a handful of fresh basil leaves
- a drizzle of olive oil
- a pinch of salt and black pepper
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a rolling boil.
- Cook the ravioli according to package directions until al dente, about 4-5 minutes. Tip: Don’t overcook—they’ll soften more in the oven.
- Drain the ravioli thoroughly and transfer to a 9×13-inch baking dish.
- Pour the marinara sauce over the ravioli and toss gently to coat.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Drizzle lightly with olive oil and season with a pinch of salt and pepper.
- Bake for 20-25 minutes, until the cheese is melted and bubbly with golden spots. Tip: For extra crispiness, broil for the last 2 minutes.
- Remove from the oven and let rest for 5 minutes. Tip: Resting helps the sauce set so it doesn’t run everywhere.
- Top with torn fresh basil leaves before serving.
Warm and bubbly straight from the oven, the ravioli stays tender while the cheese forms a golden, stretchy crust. Serve it with a simple side salad to balance the richness, or scoop leftovers into a bowl for a cozy next-day lunch.
Tomato Basil Farfalle with Shrimps
Ready for a pasta dish that feels fancy but comes together in minutes? This tomato basil farfalle with shrimp is your new weeknight hero. Rich tomato sauce, fresh basil, and plump shrimp cling perfectly to those bow-tie noodles.
Ingredients
– A couple of tablespoons of olive oil
– 1 pound of large shrimp, peeled and deveined
– 3 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A big handful of fresh basil leaves, chopped
– A splash of heavy cream
– 12 ounces of farfalle pasta
– A pinch of red pepper flakes
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the farfalle pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Pat the shrimp dry with paper towels to ensure a good sear.
5. Season shrimp with salt and black pepper, then add to the hot skillet in a single layer.
6. Cook shrimp for 2 minutes per side until pink and opaque, then transfer to a plate.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Pour in the crushed tomatoes and add a pinch of red pepper flakes.
9. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.
10. Stir in the chopped basil and a splash of heavy cream until fully incorporated.
11. Return the cooked shrimp to the skillet and toss gently to coat in the sauce.
12. Drain the cooked farfalle, reserving 1/2 cup of pasta water.
13. Add the drained pasta to the skillet with the sauce and shrimp.
14. Toss everything together, adding splashes of reserved pasta water if needed to loosen the sauce.
15. Serve immediately.
Velvety tomato sauce clings to every curve of the farfalle, while the shrimp stay juicy and tender. For a fresh twist, top with extra basil ribbons and a drizzle of olive oil right before serving.
Tomato Basil Tagliatelle with Vegetables
Craving something fresh yet comforting? This tomato basil tagliatelle with vegetables delivers vibrant flavor in under 30 minutes. Customize it with whatever seasonal veggies you have on hand.
Ingredients
– 8 ounces of tagliatelle pasta
– 2 tablespoons of olive oil
– 1 medium yellow onion, thinly sliced
– 2 cloves of garlic, minced
– 1 medium zucchini, sliced into half-moons
– 1 red bell pepper, sliced into strips
– 1 cup of cherry tomatoes, halved
– 1/4 cup of fresh basil leaves, chopped
– A splash of balsamic vinegar
– A couple of pinches of salt and black pepper
– 1/4 cup of grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add tagliatelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced onion and cook for 3-4 minutes until translucent, stirring frequently.
5. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
6. Add zucchini and bell pepper slices, cooking for 5-6 minutes until slightly softened.
7. Toss in cherry tomatoes and cook for 2-3 minutes until they begin to wrinkle and release juices.
8. Drain cooked pasta, reserving 1/2 cup of pasta water.
9. Add drained tagliatelle directly to the vegetable skillet.
10. Pour in reserved pasta water and toss everything together for 1-2 minutes until sauce lightly coats the pasta.
11. Remove skillet from heat and stir in chopped basil and balsamic vinegar.
12. Season with salt and black pepper, then sprinkle with Parmesan cheese.
Outstandingly fresh and vibrant, this dish balances the sweet acidity of tomatoes with earthy basil notes. The tagliatelle’s broad ribbons perfectly capture the chunky vegetable sauce. For a summer twist, serve it chilled as a pasta salad or top with grilled shrimp for extra protein.
Conclusion
You’ve just discovered 23 incredible ways to transform simple ingredients into extraordinary meals. Whether you’re craving creamy pasta, zesty stir-fry, or comforting soup, these tomato basil noodle recipes offer endless inspiration for your kitchen. We’d love to hear which recipes become your new favorites—drop us a comment below and don’t forget to share this delicious roundup on Pinterest for fellow food lovers!
