Tomato Basil Pasta
Equipment
- Large pot
- skillet
- wooden spoon
- Knife
- Cutting board
Ingredients
- 8 oz about 225g of pasta (spaghetti, penne, or your choice)
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 4 large tomatoes diced
- Salt and pepper to taste
- ¼ cup fresh basil leaves torn or chiffonaded
- Grated Parmesan cheese for serving optional
Notes
- Feel free to customize this recipe by adding cooked chicken, shrimp, or vegetables for extra protein and nutrients.
- This recipe is vegetarian-friendly and can be made vegan by omitting the Parmesan cheese or using a dairy-free alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
