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}



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
  • 23 tablespoons fresh basil, thinly sliced or minced
  • 2 garlic cloves, pressed
  • 1/2 teaspoon sea salt (more or less as desired)


  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.


  • 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.