This easy tomato pasta recipe is my go-to when I need a reliable dinner that doesn't demand much thought. It relies on pantry staples and fresh produce to build a sauce that's both bright and savory. The entire dish comes together in about 30 minutes, making it a practical choice for weeknights.
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The key is to let the garlic and chili flakes bloom in olive oil before adding the tomatoes. This simple step builds a flavorful base without needing to simmer for hours. The result is a light, fresh sauce that coats the pasta beautifully.
I've tested this recipe with various tomato types and pasta shapes, and it's forgiving. Use good-quality canned tomatoes or ripe fresh ones when in season. The recipe scales easily for feeding a crowd or meal-prepping for the week.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) spaghetti or other long pasta
Use any shape you like; spaghetti is classic. For a gluten-free option, use brown rice pasta and adjust cooking time.
3 tbsp (45ml) extra-virgin olive oil
Use a good quality olive oil for the best flavor. You can substitute with avocado oil for a neutral taste.
4 cloves garlic, thinly sliced
Fresh garlic is key. If you only have garlic powder, use 1/2 tsp, but the fresh flavor really makes a difference.
1/4 tsp red pepper flakes (optional)
Adjust to your heat preference. Omit for a mild sauce or add more for extra kick.
1 (28 oz / 800g) can whole peeled tomatoes
San Marzano tomatoes are ideal for sweetness. If using fresh tomatoes, use about 2 lbs (900g), peeled and chopped.
1 tsp salt, plus more for pasta water
Use fine sea salt. Kosher salt can be used but adjust quantity slightly.
1/2 tsp black pepper, freshly ground
Freshly ground pepper adds a better aroma than pre-ground.
1/2 cup (20g) fresh basil leaves, torn
Fresh basil is essential. If unavailable, use 1 tsp dried basil, but add it earlier to rehydrate.
1/4 cup (25g) grated Parmesan cheese, plus more for serving
Parmigiano-Reggiano is best. For a dairy-free version, use nutritional yeast.
Tips & Tricks
- Save about 1 cup of pasta water before draining. It's a secret weapon for thinning the sauce and helping it cling to the pasta.
- Don't rinse the pasta after draining; the starch helps the sauce adhere. Toss immediately with the sauce.
- If the sauce tastes too acidic, add a pinch of sugar or a knob of butter to balance the flavor.
Pro Tips
Step-by-Step Instructions
1. Bring salted water to a boil
Fill a large pot with 4-5 quarts of water and add 1-2 tbsp salt. Bring to a rolling boil over high heat.
2. Cook pasta al dente
Add the pasta and cook according to package directions until al dente, usually 8-12 minutes. Reserve 1 cup of pasta water before draining.
3. Sauté garlic and chili
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and chili flakes, cooking for 1-2 minutes until fragrant and garlic is lightly golden. Do not brown the garlic.
4. Add tomatoes and season
Pour in the whole tomatoes with their juices. Break them up with a spoon or potato masher. Add salt and pepper. Bring to a simmer and cook for 10-15 minutes until slightly thickened.
5. Combine pasta and sauce
Add the drained pasta to the skillet with the sauce. Toss to coat, adding splashes of reserved pasta water if the sauce is too thick.
6. Finish with basil and cheese
Remove from heat. Stir in torn basil and grated Parmesan. Toss well.
7. Serve immediately
Divide among bowls and top with extra Parmesan and basil if desired. Enjoy hot.
Delicious Variations
- Add cooked chicken, shrimp, or Italian sausage for a protein-packed meal.
- Stir in halved cherry tomatoes or roasted vegetables like zucchini or bell peppers for extra texture.
- For a creamy version, stir in 1/2 cup heavy cream or mascarpone at the end.
How to Store Tomato Pasta Recipe Easy
Refrigerator
Store in an airtight container for up to 4 days. The pasta will absorb some sauce; add a splash of water when reheating.
Freezer
Freeze the sauce separately for up to 3 months. Cook fresh pasta when serving.
Reheating
Reheat in a skillet over medium heat with a splash of water or olive oil, stirring frequently, until heated through. Microwave in 30-second bursts, stirring in between.
Frequently Asked Questions
Q: Can I use fresh tomatoes instead of canned?
Yes, you can substitute about 2 lbs (900g) of ripe fresh tomatoes, peeled and chopped. They will be less sweet, so you may need to add a pinch of sugar.
Q: What pasta shape works best?
Any shape works, but long strands like spaghetti, linguine, or fettuccine are traditional. Short shapes like penne or fusilli also hold the sauce well.
Q: How do I prevent the garlic from burning?
Keep the heat at medium and cook the garlic just until fragrant, about 1-2 minutes. If it browns too quickly, lower the heat.
Q: Can I make this ahead of time?
You can make the sauce ahead and refrigerate for up to 3 days. Cook the pasta fresh when ready to serve for the best texture.
Q: Is this recipe vegan?
It can be made vegan by omitting the Parmesan or using a vegan alternative. The rest of the ingredients are plant-based.
If you try this easy tomato pasta recipe, let me know how it turns out in the comments! I'd love to hear your twists and variations.
Tomato Pasta Recipe Easy
Easy tomato pasta recipe with fresh basil and garlic. A simple, flavorful 30-minute meal perfect for busy weeknights.
🧂 Ingredients
- 12 oz (340g) spaghetti or other long pasta
- 3 tbsp (45ml) extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes (optional)
- 1 (28 oz / 800g) can whole peeled tomatoes
- 1 tsp salt, plus more for pasta water
- 1/2 tsp black pepper, freshly ground
- 1/2 cup (20g) fresh basil leaves, torn
- 1/4 cup (25g) grated Parmesan cheese, plus more for serving
📋 Instructions
- 1Bring salted water to a boil — Fill a large pot with 4-5 quarts of water and add 1-2 tbsp salt. Bring to a rolling boil over high heat.
- 2Cook pasta al dente — Add the pasta and cook according to package directions until al dente, usually 8-12 minutes. Reserve 1 cup of pasta water before draining.
- 3Sauté garlic and chili — While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and chili flakes, cooking for 1-2 minutes until fragrant and garlic is lightly golden. Do not brown the garlic.
- 4Add tomatoes and season — Pour in the whole tomatoes with their juices. Break them up with a spoon or potato masher. Add salt and pepper. Bring to a simmer and cook for 10-15 minutes until slightly thickened.
- 5Combine pasta and sauce — Add the drained pasta to the skillet with the sauce. Toss to coat, adding splashes of reserved pasta water if the sauce is too thick.
- 6Finish with basil and cheese — Remove from heat. Stir in torn basil and grated Parmesan. Toss well.
- 7Serve immediately — Divide among bowls and top with extra Parmesan and basil if desired. Enjoy hot.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
