Pasta Tomato

A waft of garlicky goodness fills the air as the vibrant red of fresh tomatoes brightens the kitchen. This Pasta Tomato dish combines al dente spaghetti with a rich, homemade tomato sauce that bursts with flavor in just under 30 minutes. The simplicity of the ingredients and the method truly make this recipe a staple in any home cook’s repertoire.

Perfect for busy weeknights or cozy dinners, this recipe serves as a delightful meal for families and friends alike. You can easily prepare the sauce ahead of time and store it for a quick assembly when needed.

Why You’ll Love This Recipe

• The juicy cherry tomatoes add a natural sweetness that enhances the flavor of the sauce.
• Cooking the pasta in the sauce allows it to absorb all the delightful flavors.
• Fresh mozzarella and basil introduce a creamy texture and aromatic freshness.
• This dish comes together in under 30 minutes, making it a quick weeknight dinner solution.

What You’ll Need

Gather the following ingredients to create your delightful meal.

For the Sauce

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

Substitutions & Swaps

• Use any pasta shape instead of spaghetti.
• Substitute fresh mozzarella with shredded cheese.
• Spinach can be replaced with kale or arugula.
• Olive oil can be swapped for avocado oil.

How to Make It

Let’s get started creating this delicious feast!

Make sauce

Cut 10 ounces cherry tomatoes in half and set them aside. Heat 3 tablespoons extra virgin olive oil in a large skillet or Dutch oven. Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes, and sauté for 1 minute. Add the halved cherry tomatoes, 1 teaspoon salt, ⅛ teaspoon black pepper, and sauté on medium-high heat for 4 minutes. Add 1 large can (28 ounces) whole peeled tomatoes and simmer for 15 minutes while you cook the pasta. Stir occasionally and crush the tomatoes with a wooden spoon.

Cook pasta

Cook 12 ounces spaghetti in a large pot of salted boiling water according to package instructions, minus 3 minutes. Reserve one cup of pasta cooking water, drain the pasta, and add it to the pot with the tomato sauce. Add 15 leaves basil (chopped) and cook the pasta in the sauce for 2 to 3 minutes or until al dente. Stir often.

Serve

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

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture may change after freezing.
Reheat: Warm in a skillet over low heat for about 5 minutes.

Tips for Best Results

• Use a high-quality olive oil for a richer flavor.
• Don’t skip the red pepper flakes unless you prefer a milder sauce.
• Always reserve pasta water to adjust the sauce consistency as needed.
• For added depth, let the sauce simmer longer if you have time.

Serving Suggestions

• Pair with a simple green salad for a refreshing contrast.
• Serve with crusty bread to soak up the delicious sauce.
• Enjoy with a glass of white wine to elevate the meal.