Tomato Pasta

When I think of comfort food that warms the soul, nothing beats the aroma of simmering tomatoes and garlic filling the kitchen. This Tomato Pasta takes just about 30 minutes to prepare and is a delightful blend of fresh ingredients that create a vibrant, flavorful dish. The perfect balance of tangy tomatoes and aromatic basil makes this recipe irresistible.

This recipe is perfect for busy weeknights or casual gatherings with friends and family. You can easily make it ahead and enjoy it later—just store the pasta and sauce separately for optimal freshness.

Why You’ll Love This Recipe

• The sauce comes together quickly while the pasta cooks, making it a time-saver.
• Fresh cherry tomatoes add bursts of sweetness to every bite.
• The texture of creamy mozzarella paired with al dente spaghetti is simply divine.
• It’s versatile, allowing for personal customization with herbs or seasonings.

What You’ll Need

Gather the following ingredients to create a delicious dish.

For the Sauce

• 10 ounces cherry tomatoes, halved
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, grated
• ¼ teaspoon red pepper flakes (more or less to taste)
• 1 large can (28 ounces) whole peeled tomatoes (best if San Marzano)
• 1 teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 15 leaves basil, chopped

For the Pasta

• 12 ounces spaghetti

For Serving

• 1 cup fresh mozzarella balls (the small ones)
• 2 cups baby spinach

Use high-quality tomatoes for the best flavor.

Substitutions & Swaps

• Substitute spaghetti with any pasta shape.
• Use crushed red pepper for a milder heat level.
• Replace fresh mozzarella with feta for a tangy twist.
• Spinach can be swapped with arugula for a peppery flavor.

How to Make It

Follow these straightforward steps to prepare your Tomato Pasta easily.

Make Sauce

Heat 3 tablespoons of extra virgin olive oil in a large skillet or Dutch oven. Add 2 cloves of grated garlic and ¼ teaspoon of red pepper flakes and sauté for 1 minute until fragrant. Then, add the halved cherry tomatoes, 1 teaspoon of salt, and ⅛ teaspoon of black pepper. Sauté on medium-high heat for 4 minutes.

Simmer Tomatoes

Add 1 large can of whole peeled tomatoes into the skillet and reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally and crushing the tomatoes with a wooden spoon to break them down into a sauce.

Cook Pasta

In a separate pot, cook 12 ounces of spaghetti in a large pot of salted boiling water according to package instructions, minus 3 minutes. Reserve 1 cup of pasta cooking water, then drain and add the pasta to the pot with the tomato sauce.

Finish Cooking

Add 15 leaves of chopped basil to the skillet and cook the pasta in the sauce for 2 to 3 minutes, or until it reaches al dente. Stir often and add some reserved pasta water if the sauce appears too thick.

Serve

Turn off the heat and, optionally, stir in 1 cup of fresh mozzarella balls or grated parmesan cheese and 2 cups of baby spinach. Serve your spaghetti al pomodoro with a drizzle of extra virgin olive oil and some fresh basil or spinach on top.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, pasta will become mushy.
Reheat: Microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Use fresh basil for the best flavor impact.
• Don’t skip the reserved pasta water; it helps create a silky sauce.
• Ensure the garlic does not burn; adjust the heat if necessary.
• Experiment with spices based on personal preference for a unique flavor.

Serving Suggestions

• Pair with a crisp side salad for a complete meal.
• Offer garlic bread for dipping into the flavorful sauce.
• Serve at a casual dinner party alongside a nice bottle of red wine.