Spinach Pasta with Tomatoes, Pine Nuts and Basil | Fork Knife Swoon

Some of my very favorite Summer recipes are the simplest – dishes that rely almost entirely on the flavors of delicious, peak-season produce, and come together in minutes. This rustic pasta dish is just such a recipe.

It takes advantage of perfectly-ripe, sweet tomatoes, and lots of fresh, homegrown basil, tossed together with a handful of pine nuts and splashes of olive oil and balsamic vinegar. I used spinach fettuccine for the pasta, but you can really use any flavor or shape you wish. No matter what, you’re in for a big bowl that tastes like Summer.

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Spinach Pasta with Tomatoes, Pine Nuts and Basil | Fork Knife Swoon

Spinach Pasta with Tomatoes, Pine Nuts and Basil

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 2 Servings 1x


  • 2 cups tomatoes, chopped
  • 1 tbsp good-quality aged balsamic vinegar
  • 5oz dry spinach pasta (or other pasta of your choice)
  • 12 tbsp extra-virgin olive oil
  • 1/2 cup pine nuts
  • handful of fresh basil, roughly chopped
  • kosher salt and freshly-ground black pepper, to taste
  • optional: grated Parmesan cheese, for garnish


  1. Toss the tomatoes with the balsamic vinegar and set aside.
  2. Meanwhile, cook the pasta according to package directions. Drain and toss with the olive oil, just enough to coat the pasta.
  3. Toss the pasta with the tomatoes, pine nuts and basil. Top with the Parmesan, if using. Season with salt and pepper, to taste. Serve warm or at room temperature.