How To Make Tomato Pasta

Recipe: Creamy Tomato Pasta

Sometimes the only thing that can help you get through a long, stressful workweek is a squirt of cream. In certain instances, this comforting spaghetti may be relied upon. For a lunch that the whole family will enjoy, al dente noodles are mixed in a fast tomato cream sauce and topped with plenty of chopped fresh basil and grated Parmesan cheese. It will bring a grin to everyone’s face, no matter how bad their day has been.

An Easy Weeknight Pasta That’s Just Rich Enough

It’s a quick and easy supper that’s inspired by penne alla vodka, but it’s made even easier by using less ingredients, specifically vodka. This will not be missed, and the deletion makes it more kid-friendly, as I can promise you. Instead, this spaghetti sauce is made with only four ingredients: onion, garlic, a can of crushed tomatoes, and heavy cream (or heavy cream substitute). That final component is what distinguishes the sauce from the rest, yet it is not poured with great force or speed.

The end product is a hearty pasta dish that will undoubtedly become a wintertime staple when the weather turns cooler.

Ingredients

  • 1 pound of dried short pasta, such as penne or rigatoni
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped Optional: a pinch of red pepper flakes
  • 1/2 teaspoon kosher salt, plus additional salt as needed
  • 1/4 teaspoon freshly ground black pepper, plus more pepper to taste
  • Tomatoes in a can (28 ounces) crushed
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, finely chopped Parmesan cheese, finely grated, for serving

Instructions

  1. Using a large, high-sided sauté pan, heat the olive oil over medium heat until it is shimmering. Add the onion and cook, stirring frequently, until tender and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes, if using, and cook for 30 seconds to 1 minute, or until the garlic is aromatic. Pour the smashed tomatoes in slowly and carefully. Stir in the salt and pepper until everything is well-combined. Bring the mixture to a simmer and cook, uncovered, for 10 minutes, stirring periodically. Reduce the heat to low and slowly whisk in the cream until it is well incorporated. Taste and season with extra salt and pepper, if necessary, before serving. While you’re waiting, bring a big pot of salted water to a rolling boil. Cook the pasta until it is al dente, about 10 minutes or according to package directions
  2. Remove from heat. Toss the pasta with the sauce once it has been drained. Gently toss everything together. Add the basil and mix once more before serving immediately with grated cheese
  3. And

Recipe Notes

Storage:Leftovers may be kept in the refrigerator for up to 3 days if they are placed in an airtight container. The author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, Sheela Prakash is a Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food (Kitchn). She graduated with honors from the University of Gastronomic Sciences in Italy, and she is also a Registered Dietitian in the state of New York.

Super Easy Creamy Tomato Pasta

It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. This easy creamed tomato pasta dish comes up in a flash and calls only common ingredients. The smooth tomato sauce will be a hit with you! Simple instructions for making a creamy tomato pasta sauce from scratch using canned tomatoes are provided. That it can be ready by the time your pasta is finished cooking is the cherry on top. This sauce utilizes a can of tomato sauce for the liquid, and I also add some tomato paste to give it a stronger tomato taste.

Garlic, Italian spice, butter, and cream are the finishing touches.

This dish seems delicious, don’t you think?

Recipe notestips:

  • The acidity of canned tomatoes varies depending on the brand, and some tomatoes are more acidic than others. Mutti and DeLallo are two of my favorite brands. To balance the flavors/enhance the sweetness of the tomatoes, a sprinkle of sugar can be added if you find the sauce to be a little bit too acidic. In response to questions from readers in the United Kingdom on Instagram, I feel passata would be a suitable substitute for tomato sauce
  • However, I do not advocate substituting half-and-half or anything else that is lower in fat for the heavy cream. Because of the acidity of the tomatoes, it is possible that the sauce may curdle. You may use any type of pasta you have on hand (penne is my favorite for this sauce since those small tubes are so well covered)
  • You can also add vegetables. This sauce can be used for a variety of other dishes as well (over chicken or shrimp, for example), so you could omit the pasta entirely if you like. For a more full lunch, you might also add a piece of cooked chicken, shrimp, or any other protein of your choosing to the sauce. If you want to dress it up a little, you may add some spinach or other vegetables at the end of the cooking process. I’ve used Italian seasoning in this recipe since it’s a terrific all-purpose herb blend, but you could certainly experiment with different herbs. Some dried oregano or basil would be excellent additions. If you happen to have some fresh herbs on hand, you may even use them. The sauce may be kept in the refrigerator for a few days or frozen if there is any left over after you make the recipe. I’d reheat it on a low heat setting

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  • This recipe for the best Penne alla Vodka is also available as a creamed tomato gnocchi, an easy creamy lemon pasta, an easy pasta arrabiata recipe, and a tomato goat cheese pasta recipe.

Are you willing to give this creamy tomato spaghetti a shot? Questions? Please share your thoughts in the comments section below! If you’ve tried one of my recipes, please tag mesaltandlavender on Instagram.

Creamy Tomato Pasta

  • This easy creamed tomato pasta dish comes up in a flash and calls only common ingredients. The velvety tomato sauce will be a hit with you. Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmericanServings4Calories447kcal
  • 8 ounces uncooked pasta
  • 2 tablespoons butter
  • 2-3 cloves chopped garlic
  • 2 teaspoons tomato paste
  • 1 (14 fluid ounce) can tomato sauce
  • 8 ounces uncooked pasta 3/4 cup heavy whipping cream
  • 1/4 teaspoon Italian seasoning
  • 3/4 cup heavy whipping cream season with salt and pepper to taste To serve, add freshly grated parmesan cheese to your liking.
  • Set the table with a big pot of salted water for the pasta and boil it until al dente according to package directions
  • In the meantime, heat the butter in a pan over medium-high heat until the pasta begins to cook (about 5 minutes). Once the butter has melted, add the garlic and cook, stirring frequently, for approximately a minute. Combine the tomato paste, tomato sauce, cream, and Italian seasoning in a large mixing bowl. Stir until the mixture is smooth and creamy. Keep cooking for around 5 minutes, or until the sauce has thickened to your taste (it should be very softly bubbling, so you may need to reduce the heat down). Season the sauce with salt and pepper as desired (I’m a big fan of both) and serve immediately. If the sauce is a bit too acidic/tangy for your taste, a pinch of sugar can be added. Drain the pasta and stir it with the sauce until well combined (add a splash of hot pasta water if the sauce gets too thick). Serve immediately with a generous amount of parmesan cheese sprinkled on top.
  • The acid in the tomatoes will cause the cream to curdle, therefore I don’t advocate substituting something with a lower fat level in this recipe. Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

Calories:447kcal Carbohydrates:51g Protein:10g Fat:23g 14 g of saturated fat Cholesterol:76mg Sodium:654mg Potassium:569mg Fiber:4g Sugar:7g Vitamin A:1383IU Vitamin C (ascorbic acid): 9 mg Calcium:59mg Iron:2mg Keyword Tomato cream sauce, creamy tomato pasta, creamy tomato pasta sauce, creamy tomato pasta

Reader Interactions

This is one of my favorite recipes from this website, and I’ve made it several times. It’s something I’ve done more times than I can remember. This is one of those recipes where you really want to use high-quality components. Fresh, red, ripe tomatoes should be used since the flavor is unlike anything you can get from a can of tomatoes. Make use of high-quality olive oil. Garlic that has been freshly chopped. I normally use dried basil, but I’m sure fresh basil would be equally as delicious in this recipe.

It certainly does provide a distinctive taste to this meal.

It’s really light and tasty.

Most helpful critical review

I didn’t think this was much to write home about in the first place. To my taste, it is a little bland, but it is quick and simple. I’m not going to make it again. More information can be found at

  • 5star values totaled 156
  • 4star values totaled 72
  • 3star values totaled 20
  • 2star values totaled 5
  • 1star values totaled 3.

This is one of my favorite recipes from this website, and I’ve made it several times. It’s something I’ve done more times than I can remember. This is one of those recipes where you really want to use high-quality components. Fresh, red, ripe tomatoes should be used since the flavor is unlike anything you can get from a can of tomatoes. Make use of high-quality olive oil. Garlic that has been freshly chopped. I normally use dried basil, but I’m sure fresh basil would be equally as delicious in this recipe.

  • It certainly does provide a distinctive taste to this meal.
  • It’s really light and tasty.
  • If you want to peel them, cut a cross in the bottoms of the potatoes and lay them in a dish of boiling water for about half a minute or so.
  • Otherwise, it is a pretty nice spaghetti dish – it might use a bit more flavor, however.
  • This is just wonderful!
  • I was afraid that the dish would be missing in taste without the cheese, but it is not at all.
  • (Of course, it cost $18 at the restaurant rather than the $3 it would have cost me to cook it myself!) Continue readingAdvertisement This is a lovely dish, especially if you have a bounty of delicious tomatoes and plenty of fresh basil at your disposal.
  • What I did was as follows: 2 to 3 minutes later, I added 8 ounces of quartered crimini mushrooms to the pan with the garlic and cooked them until they released their juices.
  • I then followed the instructions to the letter, including the addition of the tomatoes and noodles.
  1. I believe that utilizing garden fresh tomatoes gave me a distinct edge because they have significantly more taste than shop purchased tomatoes.
  2. I served it over fettuccini with garlic and parsley, which resulted in a really nutritious, quick, and tasty evening meal.
  3. In the winter, using tomato paste instead of fresh tomatoes is an excellent option because fresh tomatoes tend to be bland.
  4. Fresh basil (as opposed to dried) is a requirement.
  5. When I was adding the tomatoes to the dish, I decided to add a splash of white wine.
  6. Continue readingAdvertisement Wow!
  7. This is just wonderful!
  8. I threw in some mushrooms and onions, and it was delicious!
  9. I increased the amount of garlic I used, and I cooked the pasta according to the ‘Enhanced Spagetti’ method found on this website.
  10. I can’t wait to make it again using tomatoes from my own garden this summer.

I always use whole wheat angel hair pasta and, as suggested by another reviewer, I drizzle a little balsamic vinegar over the top of the sauce.

To my taste, it is a little bland, but it is quick and simple.

Pasta with 15-Minute Burst Cherry Tomato Sauce

  • I’ll admit that I got the idea for this dish from a food blogging site. It’s one of my all-time favorite recipes to make. The tomatoes are like small bursts of brightly flavored won- derfulness, and they make the dish pop. I’ve tried it with the little grape tomatoes, and I think I like it more that way. I’m so delighted I decided to subscribe. The recipes are very delicious. Thank you very much.
  • Fabulous! It’s amazing how much difference a little of sugar can make! Fresh arugula was used to wilt the dish, which was then topped with fresh basil and parmesan cheese. Cooking the tomatoes and garlic too long will result in mush.
  • Is there anybody else who was unable to provide comments on the modifications to the recipe box? My information was entered into the form and I clicked on the submit button, but nothing occurred! They are making these modifications because it is really annoying. I suppose it’s time to download a recipe-saving app to my phone. It’s a bad business
  • As a rule, I don’t post reviews, but I felt compelled to express my appreciation for this sauce. So light and airy, but so straightforward. I had a variety of tomatoes on hand, including grape, cherry, Roma, and other varieties. I sliced the larger ones into pieces that were around the same size as the grape, which worked well. I used a small amount of pasta water, a couple of tablespoons of mascarpone, and red pepper flakes to make it perfect. This is something I will absolutely cook again and again
  • I agree with the anonymous person who posted on September 4, 21. After all, what’s the use of looking through and preserving recipes any longer? Now I am unable to go to my Recipe Box, type certain ingredients into the search bar that is particularly for the recipe boxfind recipes I’ve saved for years. My stored recipes are now displayed in a list, and I guess I’ll be asked to browse through the nearly 400 recipes I’ve saved over the last dozen or so years one by one in order to complete them. Horrible. It is preferable to visit NYTimes, FoodWine, and so forth.
  • My thoughts exactly match those of the anonymous commenter from September 4, 21. After all, what’s the use of looking through and preserving recipes any more? For some reason, I am unable to access my Recipe Box, enter some items into the search field that is dedicated to the recipe box, or discover recipes that I have saved for years. My stored recipes are now shown in a list, and I guess I’ll be asked to read through the nearly 400 recipes I’ve saved over the last dozen or so years one by one in order to finish them. Horrible. It is preferable to visit NYTimes, FoodWine, and other such websites.
  • I had to divide this since I did not have enough tomatoes in my garden however I did not halve the garlic as frankly I love it. A few standard little red tomatoes, which I cut up, were combined with my Sungold cherry tomatoes to make this dish. The outcome was just wonderful and I was hard pressed not to eat it all in one sitting. I did preserve a couple of spoonfuls of the pasta water, which I used to make my sauce as well as the sauce itself. The sauce was so creamy you would almost assume there was butter in it. This is something I would happily produce again
  • So! In order to save time, I halfed the recipe, which resulted in a satisfying lunch for two people with a little bit left over. We had a glass of wine and were content. Except for the fact that I used both cherry and grape tomatoes, I didn’t make any modifications. I used my most expensive extra-virgin olive oil for this recipe. Definitely need to make it again before the delicious tomatoes are gone.
  • Thanks to Epicurious, we were provided with garden-fresh cherry tomatoes, which we used to create a delightful meal.
  • This is without a doubt one of our favorite dinners! It’s really quick and simple to put together. We used up all of our Roma tomatoes from the previous year. This year, I experimented with cherry tomatoes and wasn’t thrilled with the results—too much skin, but they still tasted delicious! This dish deserves ten forks.
  • Surprisingly delicious for something so basic. If you are not in the mood to cook, this dish is perfect for you. As an alternative, I used normal tomatoes from my garden, which came up well as well.
  • This was quite simple to put together. Because of this, as well as the fact that it was really wonderful, I award it 4 forks. When I was reheating the sauce that I had cooked the previous morning, I added red pepper flakes, some cheese, and a bit of the pasta’s cooking water. A delicious lunch option that may be served as a starter or as a complete meal
  • It’s good, but it’s not worth repeating in its current form. Needs some umami
  • Anchovy, fish sauce, mushroom powder. I can see where the capers mentioned by one of the reviewers would be beneficial. Chili flakes can be substituted for ground pepper. It is worthwhile to attempt again in order to make improvements.
See also:  Where Can I Buy Fresh Pasta Near Me

Pasta with simple tomato sauce

It is possible that the recipe contains gluten and wheat. This dish is suitable for vegans.

9 Ingredients

  • Prepare the sauce with the following ingredients: 1 tablespoon olive oil
  • 1 medium brown onion chopped
  • 2 garlic cloves crushed
  • 1 x 800g can Italian diced tomatoes
  • 1 tbsp tomato paste
  • 1/3 cup finely chopped fresh continental parsley
  • 1/2 teaspoon caster sugar
  • Salt and freshly ground black pepper
  • 400g penne rigate
  • Prepare the sauce with the following ingredients:

5 Method Steps

  • In a large frying pan, heat the oil (1 tablespoon olive oil) over medium heat until hot. Toss in the onion (1 brown onion, diced) and simmer, uncovered, turning often, for 3 minutes, or until the onion begins to soften. Cook, stirring constantly, for 1 minute, or until the garlic is fragrant (2 garlic cloves, smashed)
  • Add the salt and pepper to taste. Combine the tomatoes (1 x 800g can Italian diced tomatoes) and tomato paste in a large mixing bowl (1 tbsp tomato paste). Turn the heat up to high and bring the mixture to a boil. Reduce heat to medium and continue to cook, uncovered, stirring often, for 6-7 minutes, or until the sauce has reduced and thickened somewhat. Add the parsley (about a third cup chopped fresh continental parsley) and sugar (about a half teaspoon caster sugar). Toss with a pinch of salt and freshly ground black pepper (salt and freshly ground black pepper)
  • Meanwhile, cook the pasta (400g penne rigate) in a large pot of salted boiling water according to the package guidelines, or until al dente, according to the package directions. Drain the pasta and return it to the pan. Toss in the sauce until everything is well combined. Serve as soon as possible

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Recipe Notes

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Nutritional Information

  • Caloric intake: 453, energy intake: 1894 kJ, fat: 7g, saturated fats: 1g, fiber: 7g, protein: 14g, sodium: 57 mg, carbohydrates: 80 grams, sugar: 8 grams

All of the numbers shown above are averages. Image courtesy of William Meppem

Popular on Taste

For4servings

  • 395g) crushed tomato (1 can)
  • Salt to taste
  • 12 lbpenne pasta (225g)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 12 teaspoon red chili flakes
  • 1 clove garlic, minced
  • 14 ozcrushed tomato (395g) 1 can
  1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
  2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
  3. Serve immediately.

For4servings

  • 395g) crushed tomato (1 can)
  • Salt to taste
  • 12 lbpenne pasta (225g)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 12 teaspoon red chili flakes
  • 1 clove garlic, minced
  • 14 ozcrushed tomato (395g) 1 can
  1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
  2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
  3. Serve immediately.

Creamy Tomato and Spinach Pasta – with VIDEO

Once again, the easy way out prevails! Being on day 6 of an 8-day work week means two things: I’m exhausted and hungry. I’m also feeling a little under the weather. Pasta recipes made in a pan, such as this Creamy Tomato and Spinach Pasta, are ideal for such an occasion. I love that they are made with only a few ingredients, cook up quickly, and leave me feeling satisfied and pleased! Anyway, tomorrow is Monday (again), and the week ahead will be long, so I hope this dish can make supper time a bit quicker, simpler, and more fun for you this week!

Originally published on July 28, 2013, and modified on May 21, 2020.

What to Serve with Creamy Tomato and Spinach Pasta

This Creamy Tomato and Spinach Pasta recipe is filling enough to serve as a dinner on its own, but you may want to serve it with a side dish such as crusty Garlic Bread, No Knead Focaccia Rolls, or a lightSimple Side Salad to balance the richness of the pasta. You can also beef up the dish by adding some Garlic Herb Baked Chicken Breasts or frying some Italian sausage in a pan before adding the onion and garlic at the beginning of the cooking process.

Can I Substitute the Cream Cheese?

It takes only a few tablespoons of cream cheese and Parmesan to transform a typical tomato sauce into something ultra-rich and creamy in this Creamy Tomato and Spinach Pasta recipe. Instead of cream cheese, you may substitute a little amount (1/4 cup or so) of half-and-half or heavy cream to create a similar outcome.

Can I Use a Different Pasta?

I used standard pasta, but whole wheat pasta would also be delicious in this and would provide some extra fiber and nutrients to make it a more well-rounded meal. I used regular pasta because it was what I had on hand, but whole wheat would be even better. You may also use any short pasta form, such as bowtie pasta or rotini, for the pappardelle.

Can I Use Frozen Spinach?

However, if fresh spinach is out of your price range, you may substitute around 8oz. frozen spinach that has been thawed and pressed to remove excess moisture for the $0.99 per bag that I was able to find on sale (bonus!). This would also be delicious with sliced mushrooms added to the mix. Simply sauté the mushrooms with the onions and garlic at the beginning of the cooking process. You could also make a simple creamy tomato sauce if you wanted to save time. There’s absolutely nothing wrong with it!

Creamy Tomato and Spinach Pasta

This creamy tomato and spinach pasta is not only quicker to prepare than a boxed dinner, but it is also more flavorful and tasty. Ingredients that are 100 percent natural. Perfect for those hectic weeknights! Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Servings:4

  • 115oz. candiced tomatoes($0.59)
  • 1/2tspdried oregano($0.05)
  • 1/2tspdried basil($0.05)
  • 1/2tspsalt($0.02)
  • Freshly cracked black pepper to taste($0.03)
  • 2Tbsp tomato paste($0.08)
  • 2oz. cream cheese($0.20)
  • 1/4cupgrated Parmesan($0.31)
  • 4oz. fresh spinach($0.65)
  • Bring a big saucepan of water to a boil over high heat, then remove from heat. Continue to cook until the pasta is soft, about 5 minutes more (7-10 minutes). When finished cooking, drain the pasta in a strainer and prepare the creamy tomato sauce while the pasta is cooking. Prepare the onion and garlic by dicing and mincing them. In a large pan, combine the onion, garlic, and olive oil and cook over medium heat until the onions are tender and translucent (3-5 minutes)
  • In a large pan, combine the diced tomatoes (with liquids), oregano, basil, crushed red pepper, salt, and a generous pinch of freshly cracked pepper. Using a whisk, mix all of the ingredients. Stir in the tomato paste and 1/2 cup of water until the tomato paste is well incorporated into the sauce in the skillet. Reduce the heat to a low setting. Using a small knife, cut the cream cheese into small pieces and add them to the pan with the tomato sauce. Use a whisk to mix the sauce until the cream cheese has completely melted and the sauce is smooth and thick. Add the Parmesan to the skillet and gently whisk it into the sauce until it has melted
  • Add the fresh spinach to the skillet and gently toss it into the sauce until it has wilted
  • Remove the skillet from the heat and set aside (2-3 minutes). In a large mixing bowl, combine the spaghetti with the creamy tomato sauce until everything is completely coated. Season with salt and pepper to taste, and adjust as necessary. Serve when still heated.

Here’s how we figure out how much a recipe will cost. Serving:1serving・Calories:309.43kcal・Carbohydrates:54.15g・Protein:11.53g・Fat:5.75g・Sodium:348.9mg・Fiber:5.75g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer.

Our affiliate connections to items we use and recommend are included in the equipment section above. Because I am an Amazon Associate, I receive money when people make eligible purchases. Scroll down to see images of the process step by step!

How to Make Creamy Tomato and Spinach Pasta – Step by Step Photos

Prepare a saucepan of water by bringing it to a boil. Once the water is boiling, add 8 ounces of penne pasta. Cook the pasta until al dente, then drain it in a strainer to remove excess water. While the pasta is cooking, you’ll make the creamy tomato sauce to go with it. One onion should be diced, and two garlic cloves should be minced. Toss them in a big pan with 1 tablespoon olive oil and cook until golden brown. Continue to cook for 3-5 minutes over medium heat, or until the onions are tender and transparent.

  • In addition, add 2 tablespoons tomato paste and 12 cup water to the skillet and stir well.
  • Maintain a medium-high heat and continue to whisk until the tomato paste has been fully incorporated into the sauce.
  • 2 oz.
  • The sauce should be stirred or whisked until the cream cheese has melted into the sauce.
  • Once the cream cheese has melted, stir in 14 cup of shredded Parmesan until well combined.
  • 4 ounces of fresh spinach should be added to the skillet.
  • Last but not least, add the cooked and drained pasta to the skillet and stir until everything is well combined.
  • Another sprinkle of Parmesan and freshly cracked pepper are added on top of the dish.

Quick Fresh Tomato Sauce Recipe

  • A kettle of water should be brought up to a boil. Toss in 8oz. of penne pasta as the water comes to a boil. Using a colander, drain the pasta after cooking it until it’s soft. While the pasta is cooking, begin preparing the creamy tomato sauce. One onion should be diced, and two garlic cloves should be minced before starting this recipe. Using 1 tablespoon of olive oil, cook them in a big pan. Sauté the onion for 3-5 minutes, or until it is tender and translucent, over medium-high heat. In a large pan, add 12 tsp dried basil, 12 tsp dried oregano, 1/2 tsp salt, a teaspoon of crushed red pepper, some freshly cracked pepper, and one 15-ounce can diced tomatoes (with liquids) over medium heat, stirring constantly until well combined. To the skillet, add 2 tablespoons tomato paste and 12 cup water. This will aid in thickening the sauce and giving it a stronger tomato flavor. Pour the sauce into a small saucepan and whisk constantly over medium heat until the tomato paste has been well incorporated into the sauce. Reduce the temperature to a comfortable setting. Make chunky cream cheese out of 2 oz. of cream cheese and put it in a pan. Make sure the cream cheese has completely melted into the sauce by stirring or whisking it in. While the sauce will appear a little clumpy at first, it will ultimately level out due to the cream cheese melting and smoothing the sauce. 14 cup grated Parmesan is added once the cream cheese has melted. Cook, stirring constantly, until the Parmesan has completely melted into the sauce (about 3 minutes). Cook the spinach until it is 4 ounces in size in a pan over medium heat. In a pan over medium heat, stir the spinach until it is wilted by the heat from the sauce (1-2 minutes). Last but not least, add the cooked and drained pasta to the skillet and mix until everything is evenly distributed. Instantaneous service and enjoyment are guaranteed! Another sprinkle of Parmesan cheese and freshly cracked pepper are added on top of the dish to complete it.
Nutritional analysis per serving (5 servings)
  • 133 calories
  • 6 grams of fat
  • 1 gram of saturated fat
  • 4 grams of monounsaturated fat
  • 1 gram of polyunsaturated fat
  • 19 grams of carbs
  • 6 grams of dietary fiber
  • 12 grams of sugars
  • 4 grams of protein
  • 397 milligrams of sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

  1. Tomatoes should be cut in half horizontally. If you like, you may squeeze out the seeds and toss them away. Slice one of the tomatoes in half lengthwise and press one half of the tomato against one of the big holes of a box grator to grate tomato flesh into a basin. Skins should be discarded. You should consume around 4 cups. Cook the tomato pulp in a low, wide pot over high heat until it is soft. Combine the salt, olive oil, tomato paste, garlic, basil, and bay leaf in a mixing bowl. Bring the sauce to a boil, then reduce the heat to a brisk simmer
  2. Reduce the sauce by almost half, stirring regularly, to yield approximately 2 1/2 cups medium-thick sauce, 10 to 15 minutes total. Taste and adjust the salt if necessary. It may be kept refrigerated for up to 5 days or frozen for longer storage.
See also:  What Goes With Pesto Pasta

Tomato Pasta

  • The nutritional information for pre-packaged foods is shown on the front of pre-packaged foods in most large supermarkets and by many food producers. In addition to the amount of fat, saturated fat, sugars, and salt in a serving or portion of a recipe, front of pack nutrition labels include information on the amount of energy (in kilojoules and kcal) in a serving or portion of a recipe. Reference intakes (given as a percentage) are also included on the labels, which are suggestions for the estimated quantity of specific nutrients and energy necessary for a healthy diet
  • And A peek at the color coding indicates if the item has high (red), medium (amber) or low (green) quantities of fat, saturated fat, carbohydrates, and salt. The greater the number of greens on the label, the healthier the option
  • Amber implies neither high nor low, thus you may eat goods with all or mainly ambers on the label most of the time
  • The presence of red on the label indicates that the product contains a high concentration of that nutrient, and these are the foods we should limit our intake of. Make an effort to consume these items less frequently and in smaller quantities

Food shopping tips

Whether you’re attempting to pick which product to buy, look at the front of the package to see if there’s a nutrition label on there anywhere. This will allow you to rapidly examine how your options compare to one another. When it comes to nutritional color coding, you will frequently see a blend of red, amber, and green. If you want to make a healthy option when deciding between similar items, attempt to choose more greens and ambers and less reds while making your selection.

Cherry Tomato Pasta

This cherry tomato pasta dish is the perfect summer meal for me. It’s fresh, tasty, and really simple to create, thanks to the use of burst tomatoes, garlic, and basil. The act of preparing this cherry tomato pasta dish is like to giving oneself a present. It’s really simple to make, so you won’t have to spend a lot of time or energy on it, and the flavor is just delicious. This cherry tomato spaghetti is the epitome of what summer cooking is all about: sweet, tangy, and fresh.

Cherry Tomato Pasta Recipe Ingredients

This cherry tomato pasta dish, like any good summer cuisine, starts with fresh, in-season ingredients. This translates into a plethora of cherry tomatoes in this area. Make use of as many different types of vegetables as you can get your hands on. Any color or form will do – the more the merrier in terms of variety! Half of the mixture will be reduced to a light, garlicky sauce.

Then, in the last few minutes of cooking, you’ll add the remaining ingredients. This will ensure that they are remain plump and bursty when you eat them. In addition to the ingredients listed above, you’ll need the following to complete this recipe:

  • Of course, we’re talking about pasta! Bucatini is one of my favorite pastas to use here. Toss the chewy, al dente noodles with the juicy cherry tomatoes for a delicious contrast in texture and flavor. Extra-virgin olive oil– For richness
  • Infusing the spaghetti with garlic adds depth of flavor and a nutty undertone. Capers and balsamic vinegar– These ingredients give the pasta a tangy, salty flavor. Lime zest gives a lovely brightness to the dish. Red pepper flakes– For heat
  • Because tomatoes and basil are a marriage made in heaven, add fresh basil in your recipes! Its spicy, fragrant taste is vital here
  • Pecorino cheese– This cheese adds a rich, savory touch to the pasta. If you’re vegan or dairy-free, feel free to omit it or top your pasta with my vegan Parmesan cheese in place of the parmesan cheese. Both of these alternatives are delectable
  • In addition, salt and pepper are used to bring out the tastes of everything.

Of course, we’re having pasta! Here, bucatini is one of my favorite pastas. This dish is made even better by the chewy, al dente noodles, which contrast well with the luscious cherry tomatoes. Extra-virgin olive oil is used to add richness to dishes. Pasta is enhanced with nutty depth of flavor by the addition of garlic. A acidic, salty kick is provided by capers and balsamic vinegar in the spaghetti. This dish benefits from the use of lemon zest. Heat is provided by red pepper flakes. Because tomatoes and basil are a combination made in heaven, add fresh basil in your recipes.

A savory finish is provided by the pecorino cheese used in this recipe.

It’s hard to choose between the two alternatives; both are delectable.

Cherry Tomato Pasta Serving Suggestions

This simple and gorgeous cherry tomato pasta recipe is the ideal summer supper for a small group of people. Toss it with some crusty bread to soak up the spaghetti sauce and a simple salad on the side. Any of the following recipes would be a good choice:

  • Simple green salad, green bean salad, zucchini salad, Italian Chopped Salad, Caesar Salad, or any of these 37 Best Salad Recipes are all excellent choices.

Desserts such as peach crisp or cobbler might be served to round off the meal. Enjoy!

More Summer Pasta Recipes

If you enjoy this recipe, you might like to try another summer pasta dish:

  • Or try one of these 25 easy pasta recipes: Linguine with Lemon Tomatoes, Creamy Pasta Pomodoro, Roasted Vegetable Pasta, Best Vegetarian Lasagna, Easy Pesto Pasta, Pesto Pasta Salad, Easy Pasta Salad, or any of these 25 easy pasta recipes.

Cherry Tomato Pasta

Preparation time: 10 minutes Cooking Time: 20 minutes Serves 4 to 6 people Cherry tomato spaghetti is a fantastic summer meal recipe that everyone will enjoy. Serve it with crusty bread to soak up the fresh, garlicky tomato sauce on top of the pasta.

  • 12ouncesbucatini pasta
  • 13cupextra-virgin olive oil, plus a little extra for drizzling
  • 3garlic cloves, sliced
  • 3pintscherry tomatoes, divided
  • 212tablespoonscapers
  • 2teaspoonlemon zest
  • 1teaspoonbalsamic vinegar
  • 1teaspoonsea salt
  • 14 to 12teaspoonred pepper flakes
  • Freshly ground black pepper
  • 112cups
  • Cook the pasta in a large pot of boiling salted water according to the package guidelines, or until al dente, until the water has been absorbed. Drain the pasta and mix it with a splash of olive oil to keep it from sticking together
  • Heat the oil in a large, deep pan or Dutch oven over medium-low heat until shimmering. Cook, stirring constantly, for 1 minute, or until the garlic is soft and fragrant, then remove from the heat. Season with salt, red pepper flakes, and several grinds of pepper after combining half of the tomatoes with the capers, lemon zest, vinegar, salt, and remaining tomatoes. Toss everything together. If the oil begins to spatter while cooking, reduce the heat to the lowest setting necessary. During the last 8 minutes, stir often to ensure that the tomatoes break down and release their juices. Cook for 2-4 minutes, or until the tomatoes in the second addition are just beginning to burst, stirring constantly, until all of the tomatoes have been used. Toss in the spaghetti until everything is well-combined. Cook for another 1-2 minutes, or until the pasta is thoroughly covered with the sauce and cooked through
  • Remove from heat. Combine the basil and cheese, if using, in a separate bowl. Season with salt and pepper to taste, then serve.

Easy Tomato Pasta

When everything else fails, this Easy Tomato Pasta dish comes to the rescue. If I find myself in a bind, I always know that I can whip up a delicious supper (that my children will devour) in about 20 minutes, utilizing ingredients that I always have on hand in my kitchen. Phew! Every now and then, dinner arrangements go through, or you don’t have time to go to the store, or you arrive home late, or you forget to thaw anything, or you simply don’t feel like cooking, aren’t they? I’m sure I do!

  1. Because it’s quick (within 20 minutes), it’s simple, and I pretty much always have all of the ingredients on hand in my refrigerator and cabinets, I know my kids will eat it without complaining.
  2. It’s also incredibly versatile…and fantastic for cleaning out the fridge.
  3. A few spare vegetables hiding at the back of my fridge?
  4. Is there no basil?
  5. Is there no balsamic vinegar?
  6. Alternatively, you might use plain old Worcester Sauce.
  7. Add a teaspoon of dried chilli flakes and/or a teaspoon of smoked paprika to the mixture and combine well.

Simply omit them, or substitute sliced black olives in their place.

This tomato pasta sauce is also an excellent recipe to make in bulk and store in the fridge or freezer so that you can have a quick supper ready when you need it!

Alternatively, you may use the remaining half of the sauce as a pizza topping or in a bolognese sauce.

It won’t taste nearly as good, but it will still satisfy hungry stomachs in a short amount of time!

Please share your thoughts in the comments section below!

If I find myself in a bind, I always know that I can whip up a delicious supper (that my children will devour) in about 20 minutes, utilizing ingredients that I always have on hand in my kitchen.

Phew! Course Course I: The Main Course Cooking StyleItalianPreparation Time5 Minutes 15 minutes to prepare Time allotted: 20 minutes Servings 4 Calories per serving

  • 2tablespoonsolive oil
  • s 1small oniondiced
  • s 1garlic clovecrushed or finely chopped
  • s 400gtin chopped tomatoes
  • s 1tablespoonbalsamic vinegar
  • Seasoning with salt and pepper
  • A tiny handful of basilroughly chopped
  • s 300gpenne pastaor any form you choose
  • Sun-dried tomatoes
  • Grated cheddar or parmesan
  • 3 sundried tomatoes
  • In a medium saucepan, heat the olive oil over medium heat while adding the onion. Put the pan on a low heat and cook the onion for approximately 5 minutes, with the cover on, until the onion is softened but not browned. Cook for 1 minute, stirring occasionally, until the onion is translucent. Add the garlic and cook for 1 more minute, stirring periodically, until the garlic is fragrant. Combine the tomatoes, balsamic vinegar, salt, pepper, and half of the basil in a large mixing bowl. Increase the heat to high and bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring regularly. Preparing the pasta according to package directions or personal preference can be done while the sauce is simmering. To rehydrate the sundried tomatoes, toss them into the spaghetti. The sun-dried tomatoes should be removed from the pan with a sharp knife or a fork just before the pasta is finished cooking
  • Coarsely cut and combine with the sauce just before serving. Discard the pasta boiling water and toss it into the sauce, along with a few tablespoons of the pasta cooking water. Serve with the cheese and the leftover basil on top, if desired.

The onion should be added to the olive oil in a medium pot. Low heat with the cover on, sweat the onion for 5 minutes, or until it is softened but not browned, until the onion is tender but not brown. Occasionally stir; after the onion is cooked, add the garlic and fry for another minute, stirring constantly; once the garlic is cooked, remove from the heat and set aside. Season with salt and pepper and half of the basil before mixing everything together. Increase the heat to high and bring the mixture to a boil; then reduce the heat to low and simmer for 10-15 minutes, stirring regularly.

Rehydrate the sundried tomatoes by mixing them into the pasta.

Garnish with more cheese and the leftover basil before serving.

Want more delicious and hassle-free midweek meals? Find more here…

In a medium saucepan, heat the olive oil over medium heat, then add the onion. Put the pan on a low heat and sweat the onion for approximately 5 minutes, with the cover on, until the onion is tender but not browned. Cook for 1 minute, stirring periodically, until the onion is translucent; once the onion is cooked, add the garlic and cook for 1 minute more, stirring regularly. Combine the tomatoes, balsamic vinegar, salt, pepper, and half of the basil in a mixing bowl. Increase the heat to high and bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring periodically; While the sauce is simmering, prepare the noodles according to the package directions or your personal preferences.

Just before the pasta is finished cooking, remove the sundried tomatoes from their jars (I use the point of a sharp knife or a fork to do this), cut finely, and add them to the sauce.

Serve with the cheese and the leftover basil on top.

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Orange Tomato Paste-Colored Fresh Pasta Recipe

You can go with the original fresh egg pasta, or you can dye the pale yellow noodles a deep orange color to make them more vibrant. This dish is just as simple to prepare as traditional Italian pasta, with the exception that it has been colored with the addition of tomato paste. It produces a supple and delicate pasta with a neutral flavor that may be served with just about anything. Observation: To achieve a more prominent taste while maintaining the same vivid color, roast four ounces of carrots or butternut squash until cooked before puréeing them.

Combine the purée with an equal amount of tomato paste and use the same amount of purée in the dough as you used in the sauce. If you want to create a more complex taste profile, you may also incorporate a little quantity of lemon juice or zest, spices, garlic, or cheese into the dough.

  • 10 ounces (about 2 cups) all-purpose flour, plus more flour for dusting 1 full giant egg
  • 5 yolks from 5 large eggs
  • 5 yolks from 5 large eggs 4 tablespoons tomato paste (as noted in the recipe)
  • 1 teaspoon kosher salt, plus more salt for seasoning water
  • 1 teaspoon sea salt
  1. To Prepare the Dough: On a big, clean work area, make a mound of flour and set it aside. Create a well in the center that is approximately 4 inches broad. Pour the entire eggs, egg yolks, tomato paste, and salt into the well and, using a fork, thoroughly mix everything together. Gradually integrate the flour into the eggs once they have been blended until a moist, sticky dough has formed. Excess dough should be scraped from the fork and fingertips using a bench knife. With a bench knife, begin folding in extra flour into the dough while rotating it around 45 degrees each time. Continue folding in additional flour until the dough feels firm and dry and can be formed into a craggy-looking ball, 2 to 5 minutes. Pushing forward and down with the heel of your palm into the ball of dough will result in a smooth and even surface. Repeat the process by rotating the ball 45 degrees. Continue until dough produces a smooth, elastic texture akin to a hard ball of Play-Doh. If the dough is too moist, add flour in 1 teaspoon increments until the desired consistency is reached. If dough is too dry, add water carefully using a spray bottle
  2. 30 minutes: cover the dough ball securely in plastic wrap and let it sit on the counter for 30 minutes In the meantime, prepare a sheet of parchment paper on a tray or cutting board and lightly dust with flour. This will be used to roll the pasta. Remove the dough from its plastic wrap and cut it into quarters. Place one quarter of the dough on the work surface and rewrap the remaining dough. Then, using a rolling pin, flatten the quarter of dough into an oblong shape that is approximately 1/2 inch thick
  3. Set the pasta maker to the widest setting and run the dough through the machine three times at this setting. Place the dough on a lightly floured work area and roll it out. Using a knife, fold both ends in toward the center of the dough, and then fold the dough in half where the end points meet, trying not to include too much air into the folds. Repeat with the remaining dough. Flatten the dough with a rolling pin until it is 1/2-inch thick. Continue to go over the rollers three more times. Step 7: Reduce the setting by one notch and repeat the process. Repeat the process a second time (the dough should now have passed through the third widest setting). Maintain a constant thickness by putting the dough through the rollers one setting at a time until the required thickness is reached (around 20 passes total). It should now feel very fragile and elastic to the touch, and it should be slightly transparent in appearance. Place the rolled dough onto a work surface or baking sheet that has been lightly coated with flour or lined with parchment paper, folding the dough over as required to fit
  4. Sprinkle with flour or line with parchment paper between folds to avoid sticking
  5. Bake for 15 minutes at 350°F. Repeat Steps 5 through 9 with the remaining dough quarters, covering them with plastic wrap or a kitchen towel to keep them from drying out. Make noodles by cutting the dough into segments that are 12 to 14 inches long. Adjust the pasta machine to the noodle setting of your choosing before cutting the noodles. Feed the dough through the pasta-cutter one segment at a time, working your way around the dough. If you prefer, you may cut the folded dough by hand with a chef’s knife to the appropriate noodle width
  6. Divide the cut noodles into separate parts and roll them up into a nest with a little flour. Place on a baking sheet lined with parchment paper and lightly cover with a kitchen towel until you are ready to cook. For up to three weeks before cooking, you may freeze the pasta directly on the baking sheet, move it to a zipper-lock freezer bag, and store it in the freezer for another three weeks. Using frozen spaghetti straight from the freezer is a good idea. Cooking Instructions: Bring a big saucepan of salted water to a boil, then reduce the heat. Cook, stirring gently with a wooden spoon, chopsticks, or a cooking fork, until the noodles are just set with a distinct bite, about 1 1/2 to 2 minutes, depending on the size of your pasta. Drain the pasta and combine it with the sauce before serving.
See also:  How To Make Cream Sauce For Pasta

Special equipment

Pasta machine, bench knife, and rolling pin are all useful kitchen tools.

This Recipe Appears In

Pasta machine, bench knife, and rolling pin are all necessary kitchen tools.

Nutrition per serving
  • There are 3116 calories in this recipe. There are 335 grams of fat, of which 335 grams are saturated fat, 10 grams of sugar, and 3 grams of salt. There are 13 grams of protein, 62.7 grams of carbohydrates, and 11 grams of fiber.
Of an adult’s reference intake
  • 4 cups cooked wholewheat spaghetti (480g) 1 bunch fresh basil (1 big onion
  • 2 cloves garlic)
  • 1kgripe tomatoes (or 2 x 400g tins of quality chopped tomatoes)
  • Olive oil
  • 1tablespoon red wine or balsamic vinegar (optional)
  • 15g parmesan cheese (optional).

Recipe adapted from

The Kitchen Garden Project

Submitted by Jamie Oliver

Method

  1. To make the basil leaves, place them on a cutting board (reserving a few young leaves for garnish), then coarsely slice the rest leaves and finely chop the stalks
  2. Prepare the onion and garlic by peeling and slicing them coarsely. If using fresh tomatoes, cut them in half and coarsely slice them, or carefully open the tins of tomatoes if using canned tomatoes. Place a pot on a medium heat and add 1 tablespoon of olive oil along with the onion, cooking for approximately 7 minutes, or until the onion is tender and faintly brown. Stir in the garlic and basil stems for a few minutes, then add the fresh or canned tomatoes and the vinegar
  3. Season with salt and pepper to taste. Stir occasionally while cooking for around 15 minutes after seasoning with a little teaspoon of salt and pepper Reduce the heat to low and let aside for a few minutes to allow the basil leaves to cook. Meanwhile…
  4. Fill a big saucepan three-quarters of the way with boiling water, add a pinch of salt, and bring the pot back to a boil, stirring constantly. Cook the spaghetti according to the package directions – you want your pasta to be al dente, so cook it until it is just tender. In English, this signifies that food should be soft enough to consume while yet having a touch of bite and hardness to it
  5. In other words, it should be “to the teeth.” The times on the packaging instructions are a guide, but test a piece shortly before the time is up to ensure it’s cooked to perfection
  6. Pour out and set aside a cup of the cooking water, then drain the spaghetti in a strainer over a sink and toss it back in. Using a splash of pasta water to loosen the sauce if necessary, stir in the spaghetti until it is well coated. Serve with the saved basil leaves scattered over the top, and finely grate the Parmesan cheese over the top with a microplane before serving
  7. DOWNLOAD AND PRINT THIS RECIPE (UK) PRINT THIS RECIPE (IN THE UNITED STATES)

Tips

Once you’ve prepared it a few times, you can experiment with different simple additions, such as baby spinach, chopped rocket leaves, or fresh or frozen peas, to entirely alter your basic tomato sauce into something special. In order for the pasta to absorb the seasonings while it cooks, it is critical to season the boiling water. If your sauce is a little too thick, reserving and adding a drop of pasta boiling water can help to soften it up a little.

20-Minute Fresh Tomato Pasta

Need a fast supper idea? This Pasta with Fresh Tomatoes is the one! A 20-minute meal that transforms seasonal tomatoes into a wonderfully fresh and delectable pasta sauce with only a handful of ingredients is shown here. Trust me when I say that this one will be on repeat throughout the summer.

Spaghetti with Fresh Tomato Sauce

If you enjoy the flavors of tomato and basil, this is the recipe to prepare this summer. This fast tomato pasta sauce is simple to create, but it has a nuanced flavor thanks to the use of fresh tomatoes. I could eat it every night for the rest of my life and not get bored of it. When you have a glut of fresh tomatoes and need to use them up as soon as possible, this dish is ideal for making throughout the summer months. And if you truly do have a glut of tomatoes to use up, this recipe is for you.

Fresh tomato sauce is different from fresh tomato pasta in that it yields a larger quantity of marinara sauce than the latter.

Ingredients Needed for Fresh Tomato Pasta

The following is a list of the ingredients in general. Continue reading for the whole recipe.

  • Fresh Tomatoes (see note below for information on which types of tomatoes to use)
  • Spaghetti (use gluten-free or whichever type of pasta works best for your family)
  • Fresh Basil (see note below for information on which types of basil to use)
  • Garlic, shallots, balsamic vinegar, salt, and parmesan cheese (optional, but preferred) are added to the pan. Feel free to add a sprinkle of black pepper and red pepper flakes as well.

Best Type of Tomatoes to Use

The sort of tomato you use in this recipe has a significant impact on the final outcome of the sauce. My experiments have included using normal grocery store tomatoes, plum tomatoes, heirloom tomatoes, and even cherry tomatoes. All have turned out well. It goes without saying that farm-fresh heirloom tomatoes were my favorite variety, and for good reason: they had the greatest flavor. Because there are just a few components in this recipe, selecting the highest quality and finest tasting ones will have an influence on the final dish.

Some tomatoes, such as heritage tomatoes and plum tomatoes, can be quite juicy, but others, such as some heirloom tomatoes and plum tomatoes, can be extremely dry.

Some of the juicier tomatoes necessitate the use of no additional pasta water at all.

What Type of Pasta to Use

There were several other varieties of spaghetti we tried, including gluten-free pasta, and they all turned out exactly the same.

While we believe that spaghetti is the greatest type of pasta to use for this recipe, you are free to use any other type of pasta that you choose. If you enjoy this spaghetti dish, you might like these ones as well:

  • Pasta Salad with Caprese Pesto
  • Creamy Mushroom Ricotta Pasta
  • Baked Ziti
  • One-Pot Pantry Pasta with Chickpeas and Peppers
  • Caprese Pesto Pasta Salad

20-Minute Fresh Tomato Pasta

Are you looking for a fast supper idea? This Pasta with Fresh Tomatoes is the one! A 20-minute meal that transforms seasonal tomatoes into a wonderfully fresh and delectable pasta sauce with only a handful of ingredients is shown here. Trust me when I say that this one will be on repeat throughout the summer.

  • Lexi’s Clean Kitchen is the author of this recipe. Prep time is 00:10, cooking time is 00:00, total time is 20 minutes, yield is 41 x, and the category is Dinner. Method:Stovetop
  • 12 ounces of spaghetti (or any other type of pasta you want)
  • 1 teaspoon of extra-virgin olive oil
  • 1 clove of grated garlic
  • 1 shallot, coarsely minced 3/3 cup parmesan cheese
  • 1 cup fresh basil, sliced
  • 1 – 1/2 lbs. ripe tomatoes, diced
  • 2 teaspoons balsamic vinegar
  • 12 teaspoon fine sea salt

Instructions

  1. Cook the pasta according to the package directions, reserving 1 cup of the cooking water and setting it aside. Remove the pasta from the pot
  2. Over medium heat, heat the oil in a large nonstick pan until shimmering. Once the oil is heated, add the garlic and shallot and sauté for 1-2 minutes, or until the shallot is tender. Cook for 3-5 minutes, or until liquid starts to flow out of the tomatoes, before adding the basil and balsamic vinegar. In a large mixing bowl, combine the drained pasta with the tomatoes, adding pasta water as needed to get the desired consistency of sauce depending on how juicy the tomatoes are After you’ve added the cheese, taste it and adjust the spice. A garnish of more cheese and basil slices should be added before serving

Notes

The choice of the finest quality and best-tasting tomatoes will have the most influence on the final meal because there are so few components in this recipe. I really enjoy using heirloom tomatoes in this recipe, but I’ve also used anything from regular grocery store tomatoes to cherry tomatoes. Some tomatoes, such as heritage tomatoes and plum tomatoes, can be quite juicy, but others, such as some heirloom tomatoes and plum tomatoes, can be extremely dry. You may use either sort of tomato, although drier tomatoes will require a little amount of pasta water to make them saucy.

You are not need to remove the skin off the tomatoes, although you may do so if you choose.

Nutrition

  • The choice of the finest quality and best-tasting tomatoes will have the largest influence on the final meal because this dish has only a few components. I really enjoy using heirloom tomatoes in this recipe, but I’ve also used anything from regular grocery store tomatoes to cherry tomatoes. Some tomatoes, such as some heritage tomatoes and plum tomatoes, can be extremely juicy, but others, such as some heirloom tomatoes and plum tomatoes, can be quite drying. When using drier tomatoes, you will need to add a little pasta water to make them saucy, but this is not a deal breaker. It may not be necessary to add any pasta water if the tomatoes are really juicy. Taking the skin off the tomatoes is optional, however it can be done so if you choose. Feel free to sprinkle on some black pepper and red pepper flakes as well.

Fresh Tomato Pasta is a type of pasta that is made using fresh tomatoes.

7 commentsAugust 9, 2021

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7 Responses

  1. This appears to be delectable. However, when I selected to print the recipe, I was unable to locate the ingredient list
  2. However, now that I have looked, I notice that it is included. It’s possible that I’m deaf. I’m looking forward to trying this as soon as I can get my hands on some fresh tomatoes
  3. I cooked this meal for supper today and it was very fantastic! This is a simple recipe that uses materials that you most likely already have in your home (or garden) to prepare supper in no time! My family and I are looking forward to doing this again! Thank you, Lexi. ★★★★★
  4. sA friend shared her garden abundance the same week I found this dish. Jackpot! In order to provide more protein, I chose red lentil pasta. It’s something I’ll certainly cook again. ★★★★★
  5. sMade this last night for dinner using fresh tomatoes and basil from my garden. My tortellini had cheese tortellini, which was tasty, but the sauce had a hard time clinging to it, so I’ll definitely try this with spaghetti next time, as indicated. This sauce was simple and delicious, and it came together in record time! ★★★★★
  6. sDelicious! This is a fantastic, quick weeknight dish! It has such a fresh flavor! We’ll definitely be keeping this is the regular rotation!
  7. I cooked this dish last night, and it was a hit with the entire family. It’s very simple and quick

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