If you're looking for a simple, quick, and easy meal idea, why not try this Pasta with Fresh Tomato Sauce recipe? This dish is simple to prepare - all you need are fresh ingredients.
Plus, it's perfect for a light meal. I frequently prepare this dish for my family because it is quick to prepare, contains only natural and healthy ingredients, and keeps it well in the refrigerator.
It's also extremely convenient to pack in a lunch box with some ice pack, as you put it in an airtight container, and it's ready without the need to preheat the dish.
You can add cubes of fresh mozzarella, leftover chicken, or shrimp to make it more substantial. This recipe for Pasta with Tomato Sauce was inspired by my Lemon Pasta, Veggie Spaghetti with Tomatoes and Basil, and Greek Spaghetti recipes.
How to Make Pasta with Fresh Tomato Sauce
Note: The full instructions are provided in the recipe card below.
Bring a large pot of water (about 4 quarts) to a full boil. Add 1 tablespoon of kosher salt and the Veggie Rotini and cook according to the package's directions. Reserve ¼ cup of the cooking water, then thoroughly drain the pasta.
Chop the tomatoes and place them in a large bowl. Heat the olive oil and garlic paste in a small saucepan over medium heat until the garlic is aromatic, about 1 to 2 minutes. Stir in the crushed red pepper flakes, then pour the garlic oil over the tomatoes.
Add kosher salt and black pepper and toss to coat. Transfer the pasta to the bowl with the tomatoes and toss to coat in the sauce, adding a little pasta water to moisten if needed.
Sprinkle in the Parmesan and some basil and toss to coat; let stand 5 minutes so the sauce absorbs slightly. Top with the remaining basil and olive oil, and serve with extra Parmesan.
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Recipe
Easy Pasta with Fresh Tomato Sauce
Equipment
Ingredients
- 2 pounds ripe on-the-vine tomatoes , finely chopped
- ⅓ cup good-quality olive oil , plus more for drizzling
- 4 cloves garlic , mashed into a paste with a bit of kosher salt or very thinly sliced
- 12 oz Veggie Rotini pasta
- ½ cup freshly grated Parmesan cheese or Grana Padano , plus more for serving
- ½ cup fresh basil or parsley , chopped
- 1 teaspoon kosher salt , adjust to taste
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground black pepper
Instructions
- Bring a large pot of water (about 4 quarts) to a full boil. Add 1 tablespoon of kosher salt and the Veggie Rotini and cook according to the package's directions. Reserve ¼ cup of the cooking water, then thoroughly drain the pasta.
- Chopped the tomatoes and place them in a large bowl. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic is aromatic, about 1 to 2 minutes.
- Stir in the crushed red pepper flakes, then pour the garlic oil over the tomatoes. Add salt and black pepper, and toss to coat.
- Transfer the pasta to the bowl with the tomatoes and toss to coat in the sauce, adding a little pasta water to moisten if needed.
- Sprinkle in the Parmesan and some basil and toss to coat; let stand 5 minutes, so the sauce absorbs slightly. Top with the remaining basil and a little additional olive oil, and serve with extra Parmesan.
Notes
- To store: You can refrigerate Leftover Pasta with Fresh Tomato Sauce, covered, for up to 2 days.
- To reheat: You can serve it as is or reheat it, cover it with a damp paper towel, and microwave it on high for 2 to 3 minutes or until hot.
- Refrigerated Leftover Pasta with Fresh Tomate Sauce, covered for up to 2 days. To reheat, cover with a damp paper towel and microwave on high for 2 to 3 minutes or until hot.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
