Fresh Tomato Basil Pasta

🍅 Fresh Tomato Basil Pasta (with optional chicken)

Why I love it: It’s fast, healthy, and I get to use my fresh garden tomatoes and basil. 🌿 Plus it’s easy to make it heartier with some chicken!

Ingredients:

12 oz pasta (spaghetti, penne, or your fave)

3–4 cups fresh tomatoes, chopped

2–3 cloves garlic, minced

1/4 cup extra virgin olive oil (plus more for chicken)

Salt and pepper to taste

Big handful of fresh basil, chopped or torn (divided)

2 tablespoons dried basil

4 tablespoons cold unsalted butter, cut into pieces

Optional: red pepper flakes, parmesan, or mozzarella pearls

Optional protein: 1–2 boneless, skinless chicken breasts, pounded slightly for even cooking

Instructions:

Season chicken with salt and pepper.

Heat a drizzle of olive oil in a large skillet over medium heat.

Sear chicken until golden and cooked through (about 6–7 minutes per side). Remove from pan and set aside.

While chicken cooks, boil pasta until al dente. Reserve 1/2 cup pasta water before draining.

In the same skillet (don’t wipe it out), add a bit more olive oil if needed and sauté garlic for about 1 minute.

Add the chopped tomatoes, 2 tablespoons dried basil, and half of the fresh basil.

Cook for 5–7 minutes, until the tomatoes start to break down into a sauce.

Add the drained pasta and a splash of reserved pasta water. Toss everything together.

Turn off heat, then stir in the cold butter until melted and the sauce becomes glossy.

Slice the cooked chicken and return it to the pan, nestling it into the sauce.

Finish with the remaining fresh basil, salt and pepper to taste, and optional red pepper flakes.

Serve with parmesan or mozzarella pearls if desired.