Description
A vibrant and spicy tomato basil pasta featuring a blend of fresh and canned tomatoes, sautéed mushrooms, garlic, and red pepper flakes. This easy-to-make pasta dish combines bright herbaceous flavors with a hint of heat, perfect for a quick weeknight dinner or cozy meal.
Ingredients
Scale
Pasta and Vegetables
- 16 ounces pasta of choice
- 8 ounces mushrooms, sliced
- ½ cup fresh basil, shredded
- ½ cup spinach, shredded
- 3–5 Roma tomatoes, deseeded and diced
Other Ingredients
- 2 Tablespoons pressed garlic
- 1 teaspoon red pepper flakes
- 3 Tablespoons olive oil
- 14.5 ounces canned diced tomatoes
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside.
- Sauté Garlic and Red Pepper Flakes: Heat olive oil over medium-high heat in a large skillet. Add pressed garlic and red pepper flakes, sautéing until the garlic turns golden and fragrant, about 1-2 minutes.
- Add Mushrooms and Greens: Add the sliced mushrooms to the skillet and sauté for 2 to 3 minutes until slightly browned. Then add the shredded basil and spinach, sautéing for another minute until the greens are wilted.
- Add Tomatoes and Simmer: Stir in the canned diced tomatoes and cook for about one minute to combine the flavors. Next, add the fresh diced Roma tomatoes, stirring and heating through for another minute. Lower the heat to low.
- Combine Pasta and Sauce: Gently add the cooked pasta to the skillet with the tomato sauce mixture, tossing carefully to evenly coat the pasta. Keep on low heat until ready to serve to allow flavors to meld.
Notes
- For a spicier dish, increase the amount of red pepper flakes according to your taste.
- Use gluten-free pasta if you want to make this recipe gluten-free.
- Fresh tomatoes are added last to preserve their texture and freshness.
- This dish can be paired with grated Parmesan or vegan cheese for extra flavor.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: spicy tomato basil pasta, vegetarian pasta recipe, easy pasta dinner, tomato pasta with mushrooms, quick Italian pasta
