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This Tomato Basil Pasta is my favorite way to turn sweet summer tomatoes into a fast, feel-good dinner. Juicy tomatoes, ribbons of fresh basil, and creamy mozzarella marinate in olive oil, red wine vinegar, and garlic—then get spooned over hot pasta for the dreamiest warm-meets-cool bite. It’s light, bright, and comes together with simple, garden-fresh ingredients.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I absolutely LOVE this recipe! I can’t get enough of it! It is THE BEST with home-grown tomatoes! We made it all the time last summer. “ – Erica
“The absolute perfect summer pasta – with basil and tomatoes fresh from the garden this is absolutely delicious!” – Erin
Why I Love This Fresh Tomato Dish
The minute our first tomatoes ripen, this is the first thing I make. We’ve eaten it all summer long for years, and it’s firmly in my husband’s “top five.” The magic is the marinated “no-cook” topping—diced tomatoes and mozzarella soak up olive oil, red wine vinegar, and garlic, so every bite tastes better the longer it sits. Leftovers? Even more flavorful the next day. We also use the same mixture for bruschetta (try it with balsamic—wow). Sun Gold cherry tomatoes are especially fabulous here!
What to serve it with: a simple green salad with Ranch Dressing, Quick Garlic Bread (a swipe of my Herbed Butter is heaven), or extra protein like sliced Instant Pot Chicken Breasts or Grilled Shrimp.
🩷 Emily
Ingredients You’ll Need
- Tomatoes – ripe and juicy; cherry or garden tomatoes both work
- Fresh basil – torn or thinly sliced (chiffonade) for max aroma
- Fresh mozzarella – pearls or a block cut into small cubes
- Red wine vinegar – balances the sweetness of the tomatoes
- Extra-virgin olive oil – a good, fruity oil really shines
- Garlic – minced; fresh is best here
- Salt & black pepper – bring everything to life
- Pasta – spaghetti is classic, but any short pasta is great
Ingredient Additions and Substitutions
- Tomatoes: Out of season? Use good canned San Marzano whole tomatoes, drained and chopped, or heirlooms when you can find them. Cherry or grape tomatoes also work great.
- Vinegar: Swap balsamic for a deeper, sweeter vibe (perfect for bruschetta).
- Mozzarella: Try burrata (torn) for extra creaminess or feta for a tangy twist.
- Herbs: Fresh basil is best; if using dried basil, use ⅓ as much and bloom it in the olive oil 10 minutes before mixing.
- Heat & extras: Red pepper flakes, capers, sliced olives, or a handful of arugula.
- Protein: Add grilled chicken, shrimp, or sliced Italian sausage.
- Gluten-free: Use your favorite GF pasta—corn/rice blends hold up well.
How to Make Tomato Basil Pasta
- In a large bowl, combine diced tomatoes, mozzarella, and basil.
- Add red wine vinegar, olive oil, garlic, salt, and pepper. Toss gently. Cover and refrigerate at least 30 minutes (ideally 3 hours).
- Cook the pasta: Boil in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
- Serve: Spoon the chilled tomato-basil mixture over hot pasta (or toss everything together). Splash in a little reserved pasta water if you want it looser. Finish with more basil, freshly ground pepper, and a pinch of red pepper flakes.
Bruschetta option: Use balsamic instead of red wine vinegar and pile the mixture onto toasted baguette slices instead of pasta.
Recipe Tips
- Salt early. A pinch of salt on the tomatoes while marinating draws out juices and builds a naturally silky “sauce.”
- Let it rest. The flavor deepens after a few hours; overnight is lovely.
- Chiffonade the basil last. Cut right before serving to keep it bright and aromatic.
- Temperature contrast = chef’s kiss. Cold topping over hot pasta is the signature experience.
- Quality olive oil matters. This is a fresh sauce—use one you love on salads.
- Al dente is key. Slight bite keeps the dish light, not gloopy.
- Reserve pasta water. A splash helps the sauce cling if you toss it all together.
- Home grown tomatoes. If you are new to growing garden tomatoes and want to learn some of our BEST tomato growing tips, check out our guide to growing tomatoes.
Frequently Asked Questions
Yes. Choose good-quality whole tomatoes (San Marzano style), drain well, and chop. The texture is different but still delicious.
Absolutely! Use your favorite gluten-free pasta and double check your vinegar and cheese labels.
Fresh is best. If using dried, use about ⅓ as much and let it sit in the olive oil 10 minutes to bloom.
Seed especially juicy tomatoes, salt them early, and drain off excess liquid before tossing with pasta—or serve the topping spooned over the pasta instead of fully mixing.
Yes. Toss everything together, chill, and taste for salt/vinegar before serving (cold dishes often need a pinch more).
Spaghetti, bucatini, penne, farfalle, or rotini all hold the chunky topping well.
It’s classic for that caprese vibe, but cubed provolone or feta works if that’s what you have.
Make Ahead and Storage
- Make ahead: Mix the tomato-mozzarella topping up to 24 hours in advance; keep chilled.
- Store: Refrigerate topping or combined leftovers in an airtight container 3–4 days.
- Refresh: Add a splash of olive oil, a squeeze of vinegar, and a handful of fresh basil before serving leftovers.
- Freezing: Not recommended—fresh tomatoes and mozzarella don’t thaw well.
More Tasty Pasta Recipes
- Baked Feta Pasta
- Mizithra Pasta
- Spaghetti Pasta Salad
- Lemon Ricotta Pasta
- Chicken Caesar Pasta Salad
This Tomato Basil Pasta is the definition of simple, fresh, and satisfying—peak summer in a bowl, with a no-cook sauce that tastes better every hour it rests. If you make it, I’d love your star rating and comment on any fun twists you tried (Sun Golds! Burrata! Balsamic!). Your tips help other readers, too. 💛🍅
Fresh Tomato Basil Pasta
Ingredients
- 16 ounces spaghetti noodles
- 20 ounces cherry tomatoes or 6 large tomatoes
- 10 sprigs of fresh basil finely chopped
- 16 ounces fresh sliced mozzarella cheese
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon minced garlic
- salt and pepper to taste
Instructions
- Wash and slice tomatoes to desired size. For cherry tomatoes slice in half. For large tomatoes, cut them into bite size cubes.
- Cut mozzarella cheese into bite size cubes.
- In a large bowl mix together all the ingredients except the pasta. Let this mixture marinade covered in the fridge for at least 3 hours.
- When ready to serve, cook pasta according to package.
- Serve cold tomato basil mixture over hot pasta.
Video
Notes
- Marinate topping 3 hours for best flavor.
- Any pasta works—penne, farfalle, rotini, or spaghetti.
- Reserve pasta water to loosen sauce if tossing.
- Store leftovers 3–4 days in the fridge; refresh with basil and a drizzle of oil.
- Check out our guide to growing tomatoes for our best tomato tips.
- GF swap: use gluten-free pasta.
- Bruschetta twist: replace red wine vinegar with balsamic and serve on toasted baguette.
Delish! Such an awesome summertime go too lunch.
This sounds so easy to make at home that now I feel guilty about buying pre-made ones!
I love these flavors, I am SO excited to try this recipe….I can almost taste it already!
The absolute perfect summer pasta – with basil and tomatoes fresh from the garden this is absolutely delicious!
Loved it, and I’m going to eat it all summer long too!
Im going to substitute the pasta for spaghetti squash, even healthier!!! 🙂 yum
I make something from your blog at least once, usually more, a week! Love what you do. Thanks for sharing!!!
i am so excited to try this recipe
I absolutely LOVE this recipe! I can’t get enough of it! It is THE BEST with home-grown tomatoes! We made it all the time last summer. Thanks for posting this, Ems. That bread looks awesome too!