Easy Italian Tomato Pasta Recipe
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Simple, classic Italian flavors shine in this easy Italian tomato pasta. It’s hearty, delicious, and ready in under 30 minutes. It’s a perfectly easy pasta recipe for busy weeknights, and leftovers are still tasty for lunch the next day. Serve with a green salad and some crunchy garlic bread to round out the meal.
Love healthy pasta dishes like this one? Then you might also love this Chicken Artichoke Pasta, this Pasta Carbonara With Bacon, or this easy Cheeseburger Pasta.
This Italian tomato pasta is a plant-based dinner with sautéed garlic, onions, cherry tomatoes, and fresh herbs. It’s quick to make and ready in just 30 minutes.
Similar to pasta al pomodoro in some ways, this pasta with cherry tomatoes is a totally budget-friendly dish to make, thanks to its very simple ingredients. But that doesn’t mean it has no flavor. On the contrary! And if you can have grated Parmesan (I avoid dairy), by all means, use it here. It will be delicious! Without Parmesan, this dish is vegan. With Parmesan, it’s vegetarian. But even if you don’t focus on eating plant-based, you’ll love having this for dinner tonight.
Why You’ll Love This Italian Tomato Pasta Recipe
- It’s a fast and simple tomato pasta to make.
- The simple flavors shine through, making the whole-grain pasta taste amazing.
- It’s a rustic and hearty meal that will have everyone at the dinner table wanting a second helping.
Ingredients For Italian Tomato Pasta
- Whole-grain pasta (spaghetti, fettuccine, or penne)
- Extra virgin olive oil
- Red onion
- Fresh garlic cloves
- Cherry tomatoes
- Fresh parsley
- Optional: chili flakes, Parmesan
How To Make Tomato Pasta
- Cook pasta al dente in well-salted water, then drain.
- While the pasta cooks, sauté onions in olive oil until soft, then add garlic, and stir for 1 minute more.
- Add cherry tomatoes, cooking until they soften and release juice.
- Stir in herbs, then toss pasta with tomato mixture over low heat until coated.
- Add the pasta to the skillet with a splash of the pasta water and toss well.
- Serve with a side salad and some crunchy garlic bread.
Pro Recipe Tips For Perfect Tomato Pasta
- Use a bit of reserved pasta water in your skillet when you add the pasta. It will help everything stick to the pasta wonderfully.
- When done cooking, use an oil sprayer to lightly spray the pasta before serving. Just a tiny bit of extra oil really puts this dish over the top.
- If you like a bit of spice, add some chili flakes when sautéing the onions and garlic.
Recipe Variations
- If you want some “tang” in this dish, you can add some olives or capers.
- If you want more veggies, stir in some spinach with the onions and garlic, or try grated zucchini.
- If you want it creamy, add a splash of cream at the end and toss well.
Storage & Meal Prep Options
Store any leftovers in an airtight container in the fridge for up to 4 days.
To reheat, return this to a skillet with a splash of olive oil or water and warm over low to medium heat, stirring constantly to avoid burning. You can also reheat in a microwave.
FAQs
Can I Use Canned Tomatoes Instead Of Fresh?
Technically, yes. But the flavor and texture will be a bit different. Use fresh whenever possible.
How To Make This Gluten-Free?
Simply use gluten-free pasta. Everything else is already gluten-free.
Can I Use Dried Herbs?
You can. It won’t be exactly the same, but it will still be tasty. You’ll want to reduce the herbs though, so they don’t overpower the dish.
What Did You Think?
Did you love this recipe? Leave a comment, stars, or share with a friend. Try my Buffalo Chicken Pasta Salad or Homemade Mac & Cheese next!
Easy Italian Tomato Pasta Recipe
Ingredients
- 8 oz. whole-grain pasta (or gluten-free pasta)
- 2 tbsp. extra virgin olive oil
- 1 medium red onion (finely diced – approximately 1 cup)
- 3 large garlic cloves (pressed or minced)
- 2 cups cherry tomatoes (halved)
- ½ cup fresh basil leaves (loosely packed for measureing + extra for garnish)
- 1 tbsp. fresh, chopped parsley
Instructions
- Cook pasta al dente in well-salted water, then drain.
- While the pasta cooks, sauté onions in olive oil until soft, then add garlic, and stir for 1 minute more.
- Add cherry tomatoes, cooking until they soften and release juice.
- Stir in herbs, then toss pasta with tomato mixture over low heat until coated.
- Add the pasta to the skillet with a splash of the pasta water and toss well.
- Serve with a side salad and some crunchy garlic bread.
Notes
Nutrition
