Tomato Pasta

Why You’ll Love This Recipe

This Tomato Pasta is quick, budget-friendly, and made with everyday ingredients. The sauce is rich and balanced, with the natural sweetness of tomatoes complemented by garlic and herbs. It’s easy to customize by adding vegetables or protein, and it can be served as a light main dish or a hearty side. Plus, it’s perfect for meal prep since it stores and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces pasta (spaghetti, penne, or fusilli)
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14–15 ounces) crushed tomatoes or tomato sauce
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese (optional)
Fresh basil or parsley, chopped (for garnish)

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Add the crushed tomatoes and tomato paste to the skillet. Stir in oregano, basil, salt, black pepper, and red pepper flakes if using.
5. Let the sauce simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
6. Add the drained pasta to the sauce and toss well to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
7. Stir in grated Parmesan cheese if desired and adjust seasoning to taste.
8. Garnish with fresh basil or parsley and serve immediately.

Servings and timing

Servings: 4 servings

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add sautéed vegetables such as zucchini, mushrooms, spinach, or bell peppers for extra nutrition.

Include cooked chicken, shrimp, or Italian sausage to turn it into a heartier meal.

Stir in a splash of heavy cream for a creamy tomato sauce.

Use whole wheat or gluten-free pasta to suit dietary preferences.

Add a drizzle of balsamic glaze for a slightly sweet, tangy finish.

Storage/Reheating

Store leftover Tomato Pasta in an airtight container in the refrigerator for up to 4 days.

To reheat on the stovetop, add a small splash of water or broth and warm over medium-low heat, stirring occasionally.

For microwave reheating, heat in 30-second intervals, stirring between each until warmed through.

Tomato Pasta can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the pasta may soften slightly after freezing.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Peel and chop them, then simmer longer to allow excess moisture to cook off.

How can I make the sauce less acidic?

Add a small pinch of sugar or a splash of cream to balance the acidity of the tomatoes.

What type of pasta works best?

Spaghetti, penne, fusilli, or rigatoni all work well because they hold the sauce nicely.

Can I make this recipe vegan?

Yes, simply omit the Parmesan cheese or use a plant-based alternative.

How do I make the sauce thicker?

Let it simmer longer to reduce, or add a bit more tomato paste.

Can I prepare the sauce in advance?

Yes, the tomato sauce can be made ahead and stored in the refrigerator for up to 3 days.

Is this recipe suitable for meal prep?

Yes, it stores and reheats well, making it ideal for meal planning.

Can I add fresh herbs instead of dried?

Absolutely. Add fresh herbs toward the end of cooking for the best flavor.

How do I prevent overcooked pasta?

Cook the pasta just until al dente and combine it with the sauce right before serving.

Can I bake this Tomato Pasta?

Yes, transfer to a baking dish, top with cheese if desired, and bake until bubbly and lightly golden.

Conclusion

Tomato Pasta is a timeless classic that proves simple ingredients can create incredible flavor. Quick to prepare and easy to customize, this dish fits seamlessly into any meal plan. Whether you enjoy it as-is or enhance it with your favorite additions, it’s a comforting, dependable recipe you’ll return to again and again.

Tomato Pasta

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Tomato Pasta is a simple and satisfying dish featuring tender pasta tossed in a rich, flavorful tomato sauce made with garlic, herbs, and pantry staples. Quick, budget-friendly, and versatile, it’s perfect for weeknight dinners or casual gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 12 ounces pasta (spaghetti, penne, or fusilli)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (14–15 ounces) crushed tomatoes or tomato sauce
• 1 tablespoon tomato paste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt, to taste
• Black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil or parsley, chopped (for garnish)

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and translucent.
3. Stir in minced garlic and cook for about 30 seconds until fragrant.
4. Add crushed tomatoes and tomato paste. Stir in oregano, basil, salt, black pepper, and red pepper flakes if using.
5. Simmer the sauce for 10–15 minutes, stirring occasionally, until slightly thickened.
6. Add drained pasta to the sauce and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
7. Stir in grated Parmesan cheese if desired and adjust seasoning to taste.
8. Garnish with fresh basil or parsley and serve immediately.

Notes

• Add vegetables like zucchini, mushrooms, spinach, or bell peppers for extra nutrition.
• Include cooked chicken, shrimp, or sausage for added protein.
• For a creamy variation, stir in a splash of heavy cream.
• Store leftovers in the refrigerator for up to 4 days in an airtight container.
• Freeze for up to 2 months; thaw overnight and reheat with a splash of water or broth.

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 8g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 11g
• Cholesterol: 10mg