Tomato Basil Pasta

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Full of piquant, punchy, herbaceous flavors, Tomato Basil Pasta is an easy-to-throw-together elegant dish that tastes like something straight out of a restaurant. Except that you can make it in your very own kitchen, and for a fraction of the cost. Definitely tuck this one away! {Vegan + Gluten-Free}

Tomato Basil Pasta was born out of a desire to see what would happen if I combined a little of this with a little of that. What happened was regular boxed spaghetti got a whole lot more exciting! I don’t know the last time I ate plain spaghetti, unless you include all the sneak tastes I take when I prepare this dish. In which case the answer is last night.

But gluten-free Tomato Basil Pasta is satisfying. It feels elegant but without the long, complicated ingredient list. And it’s big on flavor, without demanding rare, hard-to-find add-ons. This recipe is the best of both worlds: fancy but not fussy, tasty but not taxing. Oh, and it’s vegan and gluten-free but tastes vibrant and buttery.

This is how we do dinner now when we want something fairly on the quick (the tomatoes can cook in one skillet while the pasta cooks in a nearby rondeau pot). It’s how we answer What’s for dinner or Ugh, we got a late start; now what?

Now what? I’ll tell you what. Tomato Basil Pasta is what’s what. It is literally in regular rotation in our house. And I hope you love it so well it becomes a regular rotation on your dinner menu, too!

This gluten-free spaghetti recipe is

• Herbaceous
• Aromatic
• Piquant
• Tangy
• Juicy
• Salty

I salt this dish more than almost any other recipe I make. The salt balances out the bitter, pungent basil and garlic flavors. Furthermore, the extra salt prevents the pasta from tasting bland. 

Tomato Basil Pasta ingredients

• Spaghetti base: Gluten-free spaghetti and generous amounts of sea salt and olive oil.
• Tomato topping: Olive oil, sea salt, garlic, basil leaves, and medley tomatoes (grape or cherry will also work).

How to make Tomato Basil Pasta

It’s helpful to have a skillet that holds the tomatoes without them overlapping OR spreading out too far. For reference, the skillet I use is 8.66 inches in diameter. If your skillet is too small, then let the tomatoes overlap and once they soften let mesh them together in the pan. If the pan is too large, then GO WITH IT and make more topping! 😋

1. In a small skillet, combine the olive oil, sea salt, garlic, basil leaves, and tomatoes. Cover with a lid and set the temperature to HIGH. Cook on HIGH long enough for the tomatoes to warm up. Then reduce the heat to MEDIUM and cook until the tomatoes begin to soften. Once the tomatoes have some give to them, puncture each one with either a fondue fork or kitchen fork. Continue to let the tomatoes simmer, covered, until they are soft enough the skins start to pull away. Then gently press them using the back of a kitchen turner. Replace the lid and continue to cook the softened, pressed tomatoes until a sauce begins to form. Once the desired consistency is reached, either turn the temperature down to LOW or remove from heat and keep covered until the pasta is done.
2. While the tomato topping is cooking, prepare the spaghetti according to package instructions. Add generous amounts of olive oil and sea salt to the pan before the water boils. When the desired consistency is reached, remove the pasta from the stove, drain, and return to the pot the pasta was cooked in. Add the tomato topping and toss until the pasta is evenly coated.
3. Serve warm and enjoy! Refrigerate leftovers in an airtight container for about 1-2 days.

Recipe questions

• Why puncture each tomato? We want to steam the tomatoes without cooking them too fast. This creates a delicious sauce that isn’t mushy. Word to the wise, though: Don’t wait too long before puncturing the tomatoes. The juice inside each one gets very hot, and you don’t want to burn yourself.
• Why press the tomatoes with the back of a spatula or turner? We want the tomatoes to blend with the olive oil, and all without them completely losing their shape. The tomato juices will blend with the olive oil, and as the juice cooks, the mixture will thicken. The overall effect is one of a light and satisfying topping.
• Can I use regular tomatoes? This recipe works best with grape, cherry, and medley tomatoes. Other tomatoes may be too soft to begin with, thus turning the topping to mush. 

Fresh vs. dried herbs

You can definitely use dried basil when you make Tomato Basil Pasta. BUT this tastes infinitely better when you use fresh basil instead. If you are nervous to use fresh basil because of its short shelf life, then check out MasterClass’s Culinary Guide to Basil: Benefits and Uses. In it, the author shares fresh leaves can be sandwiches between damp paper towels and stored in the refrigerator. 

I add 2-3 tablespoons fresh basil (preferred) or 1/2 tablespoon dried.

More enticing pasta dishes!

If it’s pasta with a twist you’re after, then I have more recipes for you to tuck away! These are perfect for date night in or when you’re bored with your usual dinner choices but don’t want anything complicated. The pasta recipes below are flavorsome but uncomplicated.  

• Shrimp and Sausage Pasta
• Garlic Cashew Pasta
• Gluten-Free Spaghetti Aglio e Olio
• Lemon Garlic Broccoli Pasta

And if you want to get back to basics or are new to gluten-free pasta, then check out How to Cook Gluten-Free Pasta! It includes the lessons I learned the hard way. 🤣

Stay well and stay wild, Spiriteds. I’m glad you’re here! 🩷

Tomato Basil Pasta

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Full of piquant, punchy, herbaceous flavors, Tomato Basil Pasta is an easy-to-throw-together elegant dish that tastes like something straight out of a restaurant. Except that you can make it in your very own kitchen, and for a fraction of the cost. Definitely tuck this one away! {Vegan + Gluten-Free}

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

For the spaghetti:

• 1 package gluten-free spaghetti
• Generous amounts of olive oil AND sea salt

For the tomato topping:

• 2 cups medley tomatoes
• 1/4 cup olive oil
• 2–3 tablespoons fresh basil, thinly sliced or minced
• 2 garlic cloves, pressed
• 1/2 teaspoon sea salt (more or less as desired)

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Instructions

1. In a small skillet, combine the olive oil, sea salt, garlic, basil leaves, and tomatoes. Cover with a lid and set the temperature to HIGH. Cook on HIGH long enough for the tomatoes to warm up. Then reduce the heat to MEDIUM and cook until the tomatoes begin to soften. Once the tomatoes have some give to them, puncture each one with either a fondue fork or kitchen fork. Continue to let the tomatoes simmer, covered, until they are soft enough the skins start to pull away. Then gently press them using the back of a kitchen turner. Replace the lid and continue to cook the softened, pressed tomatoes until a sauce begins to form. Once the desired consistency is reached, either turn the temperature down to LOW or remove from heat and keep covered until the pasta is done.
2. While the tomato topping is cooking, prepare the spaghetti according to package instructions. Add generous amounts of olive oil and sea salt to the pan before the water boils. When the desired consistency is reached, remove the pasta from the stove, drain, and return to the pot the pasta was cooked in. Add the tomato topping and toss until the pasta is evenly coated.
3. Serve warm and enjoy! Refrigerate leftovers in an airtight container for about 1-2 days.

Notes

• If the tomato topping is done before the pasta, then leave it on a LOW heat, covered, or remove from heat but still keep it covered. If the spaghetti is ready before the topping, then drain as usual and keep covered on the counter until the topping is ready.
• If using dried basil, then start with 1/2 tablespoon.