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Tomato basil pasta

Tomato Basil Pasta

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4 1x


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)


  1. 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).
  2. 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.
  3. Slice the tomatoes in half. Tear the basil leaves.
  4. 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