This Fresh Tomato Pasta is the perfect way to make the most of all those garden tomatoes. It’s fresh, vibrant, and comes together in less than 20 minutes using just a few simple ingredients. Whether you’re using Roma tomatoes, sweet cherry tomatoes, or juicy heirlooms, this recipe celebrates tomatoes in all their glory.
There’s something about a fresh tomato pasta that just hits different, especially when the tomatoes are perfectly ripe and fresh from the garden or market. The sauce isn’t fussy or heavy, but it’s full of flavour: garlicky and a little spicy. The tomatoes break down just enough to coat every bite, but still keep their texture.
No long simmer times or complicated steps, just a few good ingredients doing their thing. And if you’ve tried my Homemade Tomato Sauce or recipes like Skillet Lasagna and Creamy Tuscan Chicken Pasta, you already know how much I love a simple dish that still delivers. This one’s no exception.
😍 Why You’ll Love Fresh Tomato Pasta
Quick and easy: comes together in under 20 minutes with just a few simple ingredients.
Perfect for using up tomatoes: the best way to use any juicy garden tomatoes at their peak.
Customizable: make it spicy, add protein, or swap in your favourite pasta shape.
Minimal cleanup: one pan for the sauce and one pot for the pasta — that’s it!
🍝 Ingredients To Make This Fresh Tomato Pasta
Olive oil: used to sauté the garlic and tomatoes and finish the dish.
Pasta: use your pasta of choice (rigatoni, penne, or spaghetti are my favourite here). Just be sure to salt the water!
Parmigiano Reggiano: for that salty, nutty finish that ties it all together.
Tomatoes: use whatever’s fresh and ripe — Roma, heirloom or cherry tomatoes.
Garlic: adds depth and classic Italian flavour.
Red pepper flakes: for a subtle kick; add more or less to suit your spice level.
Fresh basil: bright, peppery, and the perfect finish.
Salt: use to taste; it brings everything to life.
✔ How To Make This Fresh Tomato Pasta Recipe
To start, bring a large pot of generously salted water to a boil. Add your pasta of choice — rigatoni, penne, or spaghetti all work great here — and cook according to the package instructions. Before draining, scoop out ½ cup of the pasta water and set it aside. Drain the pasta and set it aside.
While the pasta is cooking, grab a large pan and set it over medium heat. Add the olive oil, then toss in the minced garlic. Let it cook for about 30 seconds, just until fragrant.
Next, add the chopped tomatoes straight into the pan. Let them cook for about 3-5 minutes, stirring occasionally and gently pressing down with the back of a wooden spoon to help them break down and release their juices.
Once the tomatoes are nice and saucy, stir in the fresh basil. Season with salt and red pepper flakes to taste. Lower the heat and add your cooked pasta straight into the pan. Give everything a good toss so the noodles are fully coated in that fresh tomato goodness. If the sauce feels a little too thick or dry, slowly add a bit of the reserved pasta water until it clings to the pasta.
Finish with a sprinkle of parmesan, another drizzle of olive oil, and some more fresh basil if desired. Serve it immediately and enjoy!
Note: if you want to take the skin off you can (depends on if you like the texture or not). The easiest method is to blanch the tomatoes. Cut a small x at the bottom of each tomato, and let them boil in a pot of water for about 45 seconds. Transfer them to an ice bath, and then remove the skins.
🗒 Variations
Add protein: toss in grilled shrimp or chicken for some added protein.
Spicy lovers: bump up the red pepper flakes or add a pinch of Calabrian chili paste.
🗒 Substitutions
Tomatoes: use whatever fresh tomatoes you’ve got on hand!
Pasta: swap in gluten-free pasta if needed — whichever shape you prefer.
🍴 Leftovers? Lucky you.
If you’ve got leftover Fresh Tomato Pasta, store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or olive oil to loosen things up.
🤔 FAQ’S
Can I use canned tomatoes instead of fresh?
This recipe is really meant to highlight garden tomatoes, so canned tomatoes will change the vibe.
Do I have to peel the tomatoes?
Nope! It’s totally up to you. Some people don’t mind the skins, while others prefer a smoother texture. If you want to remove them, use the blanching method (boil for 45 seconds, then ice bath) and the skins will slide right off.
What kind of pasta should I use?
It’s flexible! Spaghetti, rigatoni, and penne are all great options.
How can I make this vegan?
Easy! Just skip the Parmigiano Reggiano or use your favourite dairy-free cheese or nutritional yeast instead. Everything else in the recipe is naturally vegan.
What type of tomato works best?
Any ripe tomato will work. My favourites to use are cherry tomatoes, Roma, or heirloom.
👩🏻🍳 Hungry For More?
If you loved this Fresh Tomato Pasta recipe, then make sure to check out a few of my other favourites you may also love:
- Stuffed Eggplant
- Stuffed Onions (Onion Dolma)
- Skillet Lasagna
- Eggplant Parmigiana
- Roasted Red Peppers
- Stuffed Pasta Shells
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this fresh tomato pasta recipe (or any recipe of mine) don’t forget to leave a review.
Fresh Tomato Pasta
Equipment
- 1 Large frying pan
Ingredients
- 1/4 cup olive oil, extra virgin
- 3 cups uncooked pasta, rigatoni, penne, spaghetti
- 1/4 cup parmigiana reggiano, finely grated, to garnish
- 3 large tomatoes (Roma, heirlooms or cherry), approx 2½ cups, roughly chopped (see notes below)
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1½ tbsp fresh basil
- salt to taste
Instructions
- Begin by cooking your pasta in a large pot of generously salted water and cook according to package instructions. Set aside 1/2 cup of reserved pasta water.
- To a large pan set to low/medium heat, add the olive oil. Next, add the garlic and let cook for 1-2 minutes, stirring often – ensuring it doesn't burn.Once fragrant, add the tomatoes and let cook for 3-5 minutes, gently pressing the tomatoes with the back of a wooden spoon to break them apart and release their juices.
- Add the fresh basil to the tomatoes then season with salt and red pepper flakes to taste.
- Reduce the heat to low and add the cooked pasta to the tomatoes and gently toss to combine – adding pasta water as necessary (depending on how juicy the tomatoes are).
- Serve and garnish with parmagino reggiano, a drizzle of olive oil and more fresh basil if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!