This Spicy Tomato Basil Pasta is vibrant and full of flavor, with bright tomatoes, Calabrian chili peppers, and lots of fresh basil and garlic. It’s also super simple to make! This recipe comes together in around 30 minutes, making it perfect for a quick meal that is also super satisfying.
This blog post is sponsored by DeLallo.
As we’re enjoying all that Summer has to offer, it’s perfect timing for light meals that are full of vibrant ingredients. Bonus points if it comes together in a short amount of time! This Spicy Tomato Basil Pasta checks all the boxes, plus it turns up the heat with DeLallo Chopped Calabrian chili peppers.
It is super easy to create a winning dish with the DeLallo products, given their vast selection of high-quality ingredients. I love creating recipes that have DeLallo products, because I know they’ll really shine. This recipe uses multiple products that combine so effortlessly and deliciously.
The star of this dish is the DeLallo Fusilli Col Buco which is not only delicious, but so fun to eat. The Fusilli Col Buco pairs so well with this hearty tomato-based sauce. The shape of the Fusilli Col Buco hugs all the tomatoes, and is absolutely scrumptious when parmesan and fresh basil are added.
To enhance the fresh tomatoes and heartiness of the tomato flavor in this sauce, we use the DeLallo Tomato Paste and DeLallo San Marzano Style Italian Tomatoes. They provide a great layer of flavor to the sauce. The Tomato Paste comes in a resealable tube, which is great for storing it back in fridge if you aren’t using the whole container at once. And the San Marzano style tomatoes have such amazing flavor!
Tips for Making This Recipe & Additions
Be sure to salt the pasta cooking water as you’re cooking the Fusilli Col Buco. This step adds great flavor to the final dish. I use around 2 tbsp kosher salt, and I add it to the water right after I add the pasta, and give everything a good stir.
You can use more or less of the Calabrian chili peppers. The recipe suggests 1-3 tbsp, so you can start on the lower end and add more as you like. If you prefer, you can add less than 1 tbsp. This step is very customizable based on your family’s preferences.
The recipe uses fresh basil and minced garlic, and you can change up the amount according to your taste. I love basil and garlic, so the more the better in my opinion!
This recipe is perfect for adding veggies of your choice, such as sauteed eggplant, zucchini, or asparagus just to name a few options. Other great additions would be DeLallo sun-dried tomatoes or olives. Marinated artichokes are another one of my favorite ingredients to add to pastas. If you’re looking to get in some greens, you can add some de-stemmed chopped kale or baby spinach. Add those to the pan when you’re adding in the cooked pasta, so that they have a minute or two to wilt down a bit.
How This Spicy Tomato Basil Pasta Comes Together
Cooking the pasta:
First, bring a pot of water to boil on the stove, then add in the Fusilli Col Buco. Salt the water during the cooking process with around 2 tbsp kosher salt. This salt can be added together to the pot of boiling water at the same time as adding the dry pasta to the pot. Remember to cook the pasta to only al dente (follow instruction on package) so that it maintains great texture in the final dish. Drain the pasta but before doing so, reserve around 1/2 cup of the pasta cooking water to use later in the sauce.
Making the sauce:
While the pasta water is coming to a boil and the pasta cooks, use this time to prepare the sauce. Mince the garlic and halve the cherry tomatoes. Preheat a large pan on medium heat, and add in the olive oil, garlic and tomatoes. Stir these well and reduce the heat to medium-low. Cook them for 2-3 min, then add in the kosher salt, black pepper, and tomato paste. Give that a stir, then add in the crushed tomatoes (from the 28 oz. can of DeLallo San Marzano Style Italian Tomatoes). Cook another 3-4 min at a gentle simmer.
Finishing up the dish:
Now add in the cooked Fusilli Col Buco, and toss gently to incorporate the sauce. Stir in the dried parsley, Calabrian chili peppers, and grated parmesan. Then gradually add in some of the reserved pasta cooking water to loosen up the sauce a bit. You may not use the entire 1/2 cup, but you will probably use at least 1/3 cup. Stir and serve the pasta topped with more grated and/or shaved parmesan cheese and thinly sliced fresh basil.
Other Delicious Pasta Recipes
Leek & Artichoke Spaghetti with Feta
Spicy Caramelized Onion Gochujang Noodles
If you try this recipe, I would love to see it! You can tag me on Instagram @janetsmunchmeals and be sure to leave a star rating in the recipe card below.
Spicy Tomato Basil Pasta
Ingredients
- 8 oz. DeLallo Fusilli Col Buco
- 3 tbsp olive oil
- 6-8 large garlic cloves minced
- 15 oz. cherry tomatoes halved
- 1 tsp kosher salt
- ¼ black pepper
- 2 tbsp DeLallo Tomato Paste
- 1 cup DeLallo San Marzano Style Italian Tomatoes* from 28 oz. can
- 1 tsp dried parsley
- 1-3 tbsp DeLallo Chopped Calabrian chili peppers to taste, for spicy heat
- 1/3 cup dairy-free grated parmesan** plus more for serving
- Shaved dairy-grated parmesan for serving optional
- 6-8 large basil leaves thinly sliced
Instructions
- In a large pot, cook DeLallo Fusilli Col Buco according to package directions for al dente, adding the 2 tbsp kosher salt into the water with the pasta. Prior to draining, reserve ½ cup pasta cooking water. Drain Fusilli Col Buco.
- Meanwhile, preheat a large pan on medium heat. Add olive oil, garlic, and cherry tomatoes. Stir and cook 2-3 min, reducing heat to medium-low. Add kosher salt, black pepper, DeLallo Tomato Paste, and stir. Cook another 2 min. Add DeLallo San Marzano Style Italian Tomatoes. Stir and cook 3-4 min at gentle simmer.
- Add drained pasta, toss pasta in the sauce, then stir in parsley, DeLallo Chopped Calabrian chili peppers, and grated parmesan. Stir in reserved pasta cooking water to loosen the sauce as needed, starting with around 1/4 cup and adding more as desired. Top with basil and more grated or shave parmesan as desired.