This Spicy Tomato Basil Pasta is creamy, herby, and ready in only 20 mins. The perfect vegan + gluten-free lunch or date-night dinner!
Author:Caitlin Shoemaker
Prep Time:5 Minutes
Cook Time:15 Minutes
Total Time:20 minutes
Yield:Serves 2 to 4 1x
Category:Main
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
Scale
8 ounces (225 g) pasta of choice
3 tablespoons olive oil
3–5 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
2 tablespoons tomato paste
1/4 cup (5 g) fresh basil leaves, finely chopped
12 ounces (340 g) fresh tomatoes (optional)
Instructions
Cook the Pasta: Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt. Add the pasta to the water and cook until al dente according to the package directions.
Aromatics:In the meantime, warm the oil in a large sauté pan over medium heat. Add the garlic, red pepper flakes, and Italian seasoning and sauté for 1 to 2 minutes, until the garlic is golden. Add the tomato paste and use the back of a wooden spoon to “mash” it into the garlic and spread it out; it may look slightly lumpy, but will continue to thin out as it cooks! Sauté for an additional 2 to 3 minutes, until the tomato paste starts to darken in color.
Sauté the Tomatoes:add the tomatoes and fresh basil to the pan; sauté for 5 to 7 minutes, until the tomatoes have softened and released their juices. Turn the heat to medium-low.
Combine:Drain the cooked pasta, but do not rinse. Add the cooked noodles to the pan with the tomatoes and use tongs or a spoon to mix well, until the sauce and oil coats every noodle. Add additional salt to taste, if necessary.
Serve: Serve warm, topped with fresh basil or as desired. Leftovers will keep in the refrigerator for up to 3 days and are best reheated on the stovetop with a splash of water, or in the microwave.
Notes
Gluten-Free: use gluten-free pasta to make this recipe gluten-free.