This easy tomato basil pasta features that classic pairing of ripe tomatoes and peppery basil, taken to new heights with tangy balsamic and Parmesan cheese.
- 8 ounces pasta noodles (bucatini, fettucine, or spaghetti)
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup (or honey)
- 1/4 teaspoon kosher salt
- 6 tablespoons extra-virgin olive oil
- 2 cups ripe cherry tomatoes
- 1/4 cup fresh basil leaves, loosely packed
- 1/4 cup grated Parmesan cheese (for vegan, try Vegan Parmesan Cheese)
- Heat a pot of salted water to a boil. Add the pasta and cook until al dente, checking for doneness a few minutes before the package instructions indicate (the pasta should be tender but still slightly firm).
- In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates and makes a creamy sauce.
- Slice the tomatoes in half. Tear the basil leaves.
- Drain the pasta. In the pasta pot, combine the drained noodles with the balsamic sauce and tomatoes and cook for 2 minutes, stirring. Remove from heat and add the Parmesan cheese and basil.
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: Tomato basil pasta, Balsamic pasta