Tomato Basil Pasta
Tomato Basil pasta, one of my favorite indian appetizers, and enjoyed by my whole family. It makes an excellent indian vegan recipe that is satisfying, easy to make, and delicious! I always have these ingredients on hand, and I like to use cherry tomatoes in this recipe. However, if I am out of cherry tomatoes, I chop other firm tomatoes into bite-sized pieces, and they work great. This is also a very versatile pasta where you can easily substitute or add other vegetables, you can also find some indian main course recipes on the website . Burst ripe cherry tomato juice and olive oil make the most delicious of sauces, absolutely perfect for spaghetti ready in less than 15 minutes!It’s kid-friendly and tastes AMAZING. A simple recipe where fresh ingredients make an unbeatable flavor combination.
Servings 2
Ingredients
- 3 oz spaghetti pasta
- 3 tbsp olive oil
- 1 1/2 cups cherry tomatoes, halved
- 1/3 cup sliced mushrooms
- 8 green olives, pitted and halved
- 6-8 tbsp basil leaves
- 3 cups packed baby spinach, stems removed
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
Instructions
- Bring a saucepan of water to a boil (without salt). Add pasta; cook for 8 minutes or until tender. Save 1/4 cup pasta water, then drain the pasta in a colander. Set aside.
- While the pasta cooks, heat a large skillet over medium heat.
- Add oil to the pan and swirl to coat. Add tomatoes, mushrooms, and olives; stir for about 2 minutes until the tomatoes start getting soft and splatter. Once the tomatoes look saucy, stir in the basil, and spinach.
- Add salt and black pepper; stir.
- Add pasta, then stir in spinach and basil, and toss until well combined. Cook for 2 minutes or until the greens wilt. If needed, add reserved pasta water as desired. Tomato Basil Pasta is ready to serve.
- Remove from heat and serve. Top with shredded cheese if desired. Enjoy!
- This is a quick & easy pasta recipe with fresh tomatoes. And you end up with a sauce where the prep is not that involved, and it simmers in 15 minutes or less.
Notes
Notes:
Pasta: My preference is to use long noodles like spaghetti, linguine, or fettuccine. I do not recommend using angel hair because it will be too delicate for the sauce. Gluten-Free: You can substitute gluten-free pasta. Tomatoes: This recipe is with cherry tomatoes. You can use vine-ripened tomatoes or heirloom tomatoes. The most important thing is that they are ripe and firm because they will have the best flavor.
Pasta: My preference is to use long noodles like spaghetti, linguine, or fettuccine. I do not recommend using angel hair because it will be too delicate for the sauce. Gluten-Free: You can substitute gluten-free pasta. Tomatoes: This recipe is with cherry tomatoes. You can use vine-ripened tomatoes or heirloom tomatoes. The most important thing is that they are ripe and firm because they will have the best flavor.