Pasta Tomato

A simple yet flavorful pasta dish that relies on the natural sweetness and acidity of fresh tomatoes, complemented by garlic, olive oil, and fresh herbs. Perfect for a quick weeknight dinner or a light lunch.

Why You’ll Love This Recipe

This pasta tomato recipe is the epitome of minimalism in Italian cooking. It uses fresh, wholesome ingredients that require very little preparation, yet delivers a vibrant and satisfying flavor. Without heavy sauces or cream, it remains light while still being comforting. It is also adaptable — perfect for vegetarians, easy to make vegan, and ready in under 30 minutes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• pasta of choice (spaghetti, penne, or fusilli work well)

• fresh ripe tomatoes

• extra virgin olive oil

• fresh garlic cloves

• fresh basil leaves

• salt

• black pepper

• optional: red pepper flakes for heat

directions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.

2. While the pasta cooks, dice the fresh tomatoes and set them aside.

3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

4. Add the diced tomatoes to the skillet and cook for 5–7 minutes, stirring occasionally, until they soften and release their juices.

5. Season with salt, black pepper, and red pepper flakes if using.

6. Drain the pasta, reserving about ½ cup of the cooking water.

7. Add the pasta to the skillet with the tomatoes, tossing to coat. If the mixture seems dry, add a splash of the reserved pasta water.

8. Tear fresh basil leaves over the pasta and toss gently before serving.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Use cherry tomatoes for a sweeter and more vibrant flavor.

• Add sliced olives or capers for a Mediterranean twist.

• Sprinkle with freshly grated Parmesan cheese or Pecorino Romano before serving.

• Include sautéed spinach or arugula for extra greens.

• Swap basil for parsley for a slightly different herb profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to restore moisture. Avoid microwaving for too long, as it may dry out the pasta.

FAQs

How can I make this recipe vegan?

Simply omit any cheese or use a vegan cheese alternative.

Can I use canned tomatoes instead of fresh?

Yes, but choose high-quality canned tomatoes and drain slightly to avoid excess liquid.

Which pasta shape works best for this dish?

Spaghetti, penne, or fusilli are great options as they hold the tomato mixture well.

Can I make this recipe gluten-free?

Yes, use gluten-free pasta according to the package instructions.

How do I prevent the garlic from burning?

Cook it over medium heat and add the tomatoes as soon as it becomes fragrant.

Can I prepare the tomato mixture in advance?

Yes, you can make it up to one day ahead and reheat before tossing with pasta.

What protein can I add to this recipe?

Grilled chicken, shrimp, or chickpeas make excellent additions.

Can I add cheese while cooking?

Yes, but adding cheese at the end preserves its flavor and texture.

How can I make it spicier?

Increase the amount of red pepper flakes or add a finely chopped chili.

Is this dish suitable for meal prep?

Yes, it keeps well for a few days and reheats nicely.

Conclusion

This pasta tomato recipe is a celebration of simplicity, allowing fresh ingredients to shine without the need for complex sauces. It’s quick, wholesome, and endlessly adaptable, making it a reliable choice for any home cook looking to create a satisfying meal with minimal effort

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