This Fresh Tomato Pasta is a vibrant, quick, and wholesome dinner that bursts with the natural sweetness of ripe tomatoes.
Packed with fiber, plant-based protein from pasta, and heart-healthy fats from olive oil, it’s a light yet satisfying meal.
Ready in just 20 minutes, it’s perfect for busy weeknights, meal prep, or anytime you crave a simple, nourishing pasta dish.
Fresh Tomato Pasta
Equipment
- 1 Large Non-Stick Skillet
- 1 pot for pasta
- 1 Cutting board
- 1 knife
- Measuring
- Grater (for garlic and parmesan)
Ingredients
- 12 ounces spaghetti or preferred pasta
- 1 teaspoon olive oil
- 1 clove garlic grated
- 1 shallot finely minced
- 1½ pounds ripe tomatoes diced
- 2 teaspoons balsamic vinegar
- ½ teaspoon fine sea salt
- ⅓ cup parmesan cheese grated
- 1 cup fresh basil sliced
Instructions
- Pasta Preparation: Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 12 ounces of your preferred pasta—spaghetti works beautifully, but any long or short pasta will do. Cook according to the package instructions until al dente, meaning the pasta is tender but still has a slight bite. While the pasta cooks, carefully reserve 1 cup of the starchy pasta water before draining, then set it aside. Drain the remaining pasta and place it in a large mixing bowl for later use.
- Garlic and Shallot Sauté: Place a large non-stick skillet over medium heat and pour in 1 teaspoon of olive oil. Allow the oil to warm until it shimmers gently, which should take about 30 seconds. Add 1 clove of grated garlic and 1 finely minced shallot to the skillet. Stir constantly and sauté for 1–2 minutes, or until the shallots soften and the garlic becomes fragrant. Be careful not to let the garlic brown, as it can turn bitter. This stage builds the aromatic foundation for the sauce.
- Tomato Cooking: Add 1½ pounds of diced ripe tomatoes to the skillet. Sprinkle in ½ teaspoon of fine sea salt and 2 teaspoons of balsamic vinegar. Stir gently to combine. Allow the tomatoes to cook over medium heat for 3–5 minutes. As they cook, they will start to release their natural juices, creating a light, fresh sauce. Stir occasionally, gently mashing some of the tomatoes with your spatula to help the sauce thicken while still keeping chunks for texture.
- Combining Pasta and Sauce: Once the tomatoes are soft and saucy, transfer the drained pasta into the skillet with the tomatoes. Using tongs or a large spoon, gently toss the pasta with the sauce until each strand or piece is evenly coated. If the tomatoes are on the drier side, gradually add the reserved pasta water a little at a time, stirring to create a silky, cohesive sauce that clings to the pasta. Taste at this stage and adjust salt if needed.
- Cheese and Basil Integration: Turn off the heat and sprinkle ⅓ cup of freshly grated parmesan cheese over the pasta. Stir gently, allowing the heat from the pasta and sauce to melt the cheese into a creamy coating. Then, add 1 cup of fresh basil, thinly sliced, and fold it in carefully to distribute the flavor without bruising the leaves. This final touch adds freshness, aroma, and a hint of natural sweetness.
- Plating and Garnishing: Scoop the pasta into serving bowls or onto plates, making sure each portion has a generous mix of tomatoes, cheese, and basil. For an extra flourish, sprinkle additional parmesan on top and, if desired, add a dash of freshly cracked black pepper or red pepper flakes for a subtle kick. Serve immediately while hot, allowing the pasta’s vibrant flavors and comforting warmth to shine.
- Storage and Serving Tips: This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet with a splash of water or olive oil to restore the sauce’s silky texture. Pair with a side salad or garlic bread for a complete, satisfying meal.
Notes
- Use the ripest tomatoes available for the most flavorful sauce; heirloom tomatoes or cherry tomatoes work beautifully.
- Adjust the amount of pasta water to achieve your desired sauce consistency. Juicier tomatoes may need little to no water.
- Garlic and shallots should be sautéed gently to avoid burning and bitterness.
- You can leave tomato skins on for convenience, but peeling them creates a smoother sauce.
- Fresh basil adds brightness—add it at the end to preserve flavor and color.
- Optional garnishes include freshly cracked black pepper, red pepper flakes, or extra parmesan.
Chef’s Secrets For Perfect Sauce
The secret to a silky, flavorful tomato pasta lies in layering flavors and managing heat carefully.
Start by gently sautéing garlic and shallots in olive oil to release their aromas without browning, which keeps the sauce sweet rather than bitter.
Choose tomatoes with a balance of sweetness and acidity; drier varieties benefit from a splash of pasta water, while juicy types may not need any.
Stirring occasionally while cooking helps break down the tomatoes slightly, creating a luscious, natural sauce without extra cream or butter.
Finally, folding in fresh basil and parmesan at the end ensures vibrant flavor and a creamy finish.
Serving Suggestions For Every Meal
This Fresh Tomato Pasta pairs beautifully with a variety of side dishes.
Serve it alongside a crisp mixed greens salad with a lemon vinaigrette for a light, refreshing meal.
Garlic bread or a toasted baguette makes a perfect accompaniment to soak up the sauce.
For protein enthusiasts, adding grilled chicken, shrimp, or roasted chickpeas can turn this pasta into a more substantial dinner.
For presentation, garnish each plate with extra parmesan and basil leaves to make it visually appealing and aromatic.
Storage Tips For Leftovers
Store leftover Fresh Tomato Pasta in an airtight container in the refrigerator for up to 2 days.
To maintain the sauce’s texture, reheat gently in a skillet over low heat with a splash of water or olive oil, stirring occasionally.
Avoid microwaving at high heat, as it can dry out the pasta and cause the sauce to separate.
While the pasta is best fresh, you can also freeze portions for up to 1 month.
Reheat slowly in a covered pan, adding a little pasta water to refresh the sauce.
Frequently Asked Questions
1. Can I use different types of pasta?
Absolutely! While spaghetti is traditional, this sauce works with penne, fusilli, or even whole-grain pasta. Just adjust the cooking time according to the pasta type and make sure to reserve pasta water to help the sauce cling.
2. Do I need to peel the tomatoes?
Peeling is optional. Keeping the skins adds texture and reduces prep time, while peeling can give the sauce a smoother, more refined consistency. For quick meals, diced tomatoes with skins work perfectly.
3. How can I make this vegan-friendly?
Simply omit the parmesan cheese or use a plant-based alternative. Nutritionally, the pasta remains high in fiber and plant-based protein, and the olive oil provides heart-healthy fats.
4. Can I prepare this in advance?
Yes, you can prep the tomatoes, garlic, and shallots ahead of time. However, for maximum freshness, toss the pasta with the sauce and basil just before serving. Cooked pasta left in sauce may become mushy.
5. What if my tomatoes are too dry or too watery?
For dry tomatoes, gradually add reserved pasta water to create a sauce-like consistency. For overly juicy tomatoes, cook a few extra minutes to evaporate excess liquid, giving the sauce a more concentrated flavor.
