Fresh Tomato Pasta

A bowl of rigatoni pasta with fresh tomato sauce, garnished with basil, sits on a gray surface. Nearby are garden tomatoes, grated cheese, a garlic clove, and a red-striped towel—a true Fresh Tomato Pasta recipe.

5 from 1 vote

This fresh and vibrant tomato pasta is the perfect way to use up those garden tomatoes - and can be made in less than 20 minutes. It comes together using a handful of simple and fresh ingredients making it the perfect recipe to whip up during the week.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, pasta, Side Dish

Cuisine: Italian

Keyword: Fresh Tomato Pasta, Fresh Tomato Pasta Recipe, Fresh Tomato Sauce with Pasta, garden tomatoes

Servings: - 4 servings

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

Blanching: if you want to remove the skin of the tomato, 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.

Nutrition