This tomato pasta recipe is my go-to for busy weeknights. It's simple, uses pantry staples, and comes together in just 30 minutes. The sauce is rich, garlicky, and perfectly coats every strand of pasta.
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I love how versatile this dish is. You can use fresh or canned tomatoes, add a pinch of chili flakes for heat, or toss in some extra veggies. It's a blank canvas for your favorite add-ins.
Whether you're a beginner cook or a seasoned pro, this recipe is foolproof and delivers a comforting, satisfying meal every time.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) spaghetti or your favorite pasta
Use any long pasta like linguine or fettuccine. For a gluten-free option, try chickpea or rice pasta.
3 tablespoons olive oil
Extra virgin olive oil adds the best flavor. You can substitute with avocado oil or butter.
4 cloves garlic, minced
Fresh garlic is key. If you only have garlic powder, use 1/2 teaspoon.
1 can (28 oz / 800g) crushed tomatoes
San Marzano tomatoes are the best for a sweet, rich sauce. You can also use diced tomatoes and blend them.
1 teaspoon dried oregano
Adds an earthy, herbaceous note. Substitute with Italian seasoning or fresh oregano if you have it.
1/2 teaspoon red pepper flakes (optional)
For a little heat. Omit if you prefer a mild sauce, or add more for extra spice.
1 teaspoon sugar (optional)
Balances the acidity of the tomatoes. You can also use honey or leave it out if your tomatoes are sweet.
Salt and black pepper to taste
Use kosher salt for the best flavor. Adjust to your preference.
1/4 cup fresh basil leaves, chopped
Fresh basil adds a pop of freshness. If you don't have it, use 1 teaspoon dried basil.
Grated Parmesan cheese for serving
Freshly grated Parmesan melts better. You can also use Pecorino Romano or nutritional yeast for a dairy-free option.
Tips & Tricks
- Don't rinse the pasta after draining – the starch helps the sauce cling.
- If the sauce is too acidic, add a pinch of baking soda to neutralize.
- Reserve a cup of pasta water before draining to thin the sauce if needed.
Pro Tips
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil over high heat (212°F / 100°C). Add the spaghetti and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water, then drain.
2. Sauté the Garlic
In a large skillet, heat the olive oil over medium heat (350°F / 175°C). Add the minced garlic and cook for 30-60 seconds until fragrant and lightly golden, being careful not to burn.
3. Add Tomatoes and Seasonings
Pour in the crushed tomatoes, oregano, red pepper flakes (if using), sugar, salt, and pepper. Stir to combine. Bring the sauce to a gentle simmer over medium-low heat (250°F / 120°C).
4. Simmer the Sauce
Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. You'll know it's ready when the sauce has reduced and the oil starts to separate slightly.
5. Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce seems too thick. Cook for 1-2 minutes over medium heat until the pasta is well-coated and heated through.
6. Finish with Basil
Remove the skillet from the heat. Stir in the fresh basil and adjust seasoning to taste.
7. Serve and Garnish
Divide the pasta among plates or bowls. Top with grated Parmesan cheese and an extra sprinkle of basil if desired. Serve immediately.
Delicious Variations
Add protein
Toss in cooked chicken, shrimp, or Italian sausage for a heartier meal.
Veggie-loaded
Sauté diced zucchini, bell peppers, or mushrooms with the garlic.
Creamy version
Stir in 1/2 cup heavy cream or mascarpone at the end for a creamy tomato sauce.
How to Store Tomato Pasta Recipe
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat with a splash of water or olive oil, or microwave in 30-second intervals until hot.
Frequently Asked Questions
Q: Can I use fresh tomatoes instead of canned?
Yes, you can. Use 2 pounds (about 6-8) of ripe tomatoes, peeled and chopped. Simmer them longer, about 20-25 minutes, until they break down and thicken.
Q: What pasta shape works best?
Long, thin pastas like spaghetti or linguine are classic, but any shape works. Short shapes like penne or fusilli also hold the sauce well.
Q: Can I make this recipe vegan?
Absolutely. Simply omit the Parmesan cheese or use a vegan alternative, and the rest of the ingredients are already plant-based.
Q: How do I prevent the garlic from burning?
Keep the heat at medium and stir constantly. If the garlic starts to brown too quickly, add a splash of water or lower the heat.
I hope you enjoy this easy tomato pasta recipe as much as my family does! If you try it, let me know in the comments below. Happy cooking!
Tomato Pasta Recipe
This easy tomato pasta recipe is a 30-minute weeknight dinner with a rich, garlicky sauce that's bursting with fresh flavor.
🧂 Ingredients
- 12 oz (340g) spaghetti or your favorite pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves, chopped
- Grated Parmesan cheese for serving
📋 Instructions
- 1Cook the Pasta — Bring a large pot of salted water to a boil over high heat (212°F / 100°C). Add the spaghetti and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water, then drain.
- 2Sauté the Garlic — In a large skillet, heat the olive oil over medium heat (350°F / 175°C). Add the minced garlic and cook for 30-60 seconds until fragrant and lightly golden, being careful not to burn.
- 3Add Tomatoes and Seasonings — Pour in the crushed tomatoes, oregano, red pepper flakes (if using), sugar, salt, and pepper. Stir to combine. Bring the sauce to a gentle simmer over medium-low heat (250°F / 120°C).
- 4Simmer the Sauce — Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. You'll know it's ready when the sauce has reduced and the oil starts to separate slightly.
- 5Combine Pasta and Sauce — Add the drained pasta to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce seems too thick. Cook for 1-2 minutes over medium heat until the pasta is well-coated and heated through.
- 6Finish with Basil — Remove the skillet from the heat. Stir in the fresh basil and adjust seasoning to taste.
- 7Serve and Garnish — Divide the pasta among plates or bowls. Top with grated Parmesan cheese and an extra sprinkle of basil if desired. Serve immediately.
