Pasta with Quick Tomato Sauce recipe
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This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking!
56 people made this
- 1 medium tomato
- 1/2 (500g) pack pasta (any shape will do)
- 1 clove garlic
- 1 teaspoon dried basil
- 1 tablespoon olive oil
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Place the garlic clove in a pot of salted water, bring the water to boil and add the pasta. Cook until al dente. Drain well. Return the pasta to the pot it was cooked in.
- While pasta is cooking chop the tomato into small pieces and place them in a small bowl. Sprinkle the tomato chunks with basil and pour oil over the tomato. Place tomatoes in the pot with pasta. Toss well and eat while warm.
Reviews & ratingsAverage global rating:(53)
Reviews in English (41)
Altered ingredient amounts.It's easy and quick to make. I used a tbs of olive oil.-24 Jul 2008
Used different ingredients.Not bad. I used cherry tomatoes, halved, but otherwise followed the recipe as written.-24 Jul 2008
Love, love, LOVE this recipe. I used wholewheat spaghetti, sautéed the tomatoes for a few min, added white wine and cut back on the oil. So quick, and so tasty.-24 Jul 2008
Rigatoni with Tomato Sauce
Canned tomatoes are a pantry staple, so I think of them as a go-to ingredient. They are great for this quick, easy rigatoni with tomato sauce.
I don’t like to make a big deal out of tomato sauce.
Canned tomatoes are a pantry staple, so I think of them as a weeknight/whenever go-to ingredient.
It doesn’t even have to be sauce. Tomato soup is pretty much just thinned out sauce.
I know there are people who spend hours crafting their rendition of a treasured family recipe, but my version is finishes simmering in about 15 minutes. It’s an easy pasta sauce.
There is a range of effort that I find myself putting into this sauce depending on my mood.
Keeping with that simple, no fuss meal prep, rigatoni with tomato sauce is on regular weeknight dinner rotation.
Quick and Easy Pasta with Herbed Diced Tomato Sauce
Today’s Easy Diced Tomato Pasta Sauce recipe is a quick and easy dinner recipe perfect for busy school nights.
Holy Cow! It’s week 4 already. Where has the time gone? Well, between Monkey’s First Day of Pre-School, Final Back To School Shopping, Meet the Teacher Night for Princess, the crazy blog disappearance of 2010 and life in general, it’s no wonder that it’s week 4!
I’m not a mega coupon user like some people that I know but, the more I use them and the more that “you saved $15 today” shows up on the bottom of my receipt, the more convinced I become that coupons are well worth it.
I’m all about cooking quick and easy, what I already have on hand, no extra shopping etc… did I mention easy?
When I find a good coupon/deal/combo loco I tend to stock up, especially if it’s something that I’ll use a lot and without any extra planning.
For example one of this month’s Online Combo Locos is Buy 2 Hunt’s 14.5 oz Diced Tomatoes and get one FREE. Love.
I have many staples: a few of which are: onions, garlic, pasta of every shape and kind, block of parmesan cheese and fresh basil (if I can keep it) there are SO many more but, these are constants.
So with that combo loco and my staples I present to y’all the most super simple chop it, drop it and leave it Herbed Diced Tomato Sauce. It’s perfect for tossing with fresh cooked pasta, layering with a meat, cheese and pasta for a crazy pasta bake or even topping slices of french bread and toasted in the oven for a yummy appetizer.
Fettuccine with Tomato Butter Sauce and Feta
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If you’re looking for a quick and easy yet elegant (and, of course, delicious) pasta dish, this fettuccine with tomato butter sauce is a powerhouse of pantry ingredients. Canned tomatoes and butter transform into a luscious sauce with onions, garlic, and chili flakes.
The fresh feta cheese showered on top is the only thing you’ll need to grab from the store (if you can only find soft feta, you can crumble it), but you can also swap in grated parm or another hard, salty cheese. And the author herself advocates for cooking whatever pasta you’ve got if fettuccine is nowhere to be found.
See more pantry meals and easy pasta recipes, and read up on recommendations for the best canned foods to stock.
Why save pasta water?
It’s important! When making any kind of pasta recipe, always save some of the pasta water before you drain the pasta into the sink. Pasta water is a great addition to your pasta sauce. In this recipe, you’ll add in as much pasta water as you’d like after adding all of the tomatoes and other ingredients.
The salty, starchy water not only adds flavor to the pasta dish, but it helps glue the pasta and sauce together it will also help thicken the sauce. The tomatoes in this recipe don’t create a classic marinara sauce. Instead, the pasta will be coated with tomato flavors.
With every forkful of pasta, you can grab a chunk of tomato to go with it. I like to garnish this Spaghetti with Three Tomato Sauce recipe with a little bit of freshly chopped Italian parsley and freshly grated Parmesan cheese. Add a glass of red wine and a small green salad, and you’ve got yourself a delicious dinner!
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
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NOTE: If using whole tomatoes, drain and reserve liquid. Dice tomatoes either by hand or in a food processor fitted with metal blade (3 or 4 half second pulses).
Tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough reserved liquid to tomatoes to total 2 and 2/3 cups.
Press garlic into a small bowl and add 1 teaspoon of water. Heat 2 tablespoons of extra virgin olive oil and garlic in a 10-inch saute pan over medium heat until fragrant, not brown, about 2 minutes.
Stir in tomatoes and simmer until thickened slightly, about 10 minutes. Stir in basil, sugar and 1/2 teaspoon salt.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and 1 pound of pasta. Cook according to instructions.
Reserve 1/4 cup of the cooking water from the pasta, drain and return to pot. Mix in reserved water, sauce, and remaining tablespoon of olive oil. Cook together over medium heat for about a minute, stirring constantly, to coat pasta.
While I was eating the pasta, I noticed that it had an almost cheesy taste. Or maybe more accurately, texture? Basically, I thought for a moment I had gotten a bite of gooey mozzarella until I remembered I hadn’t added any cheese. Not sure how that worked out, but I wasn’t complaining since I love mozzarella. Has anyone else noticed this?
You have a few options for tomatoes when making this recipe. I recommend high quality canned plum tomatoes in their own juices such as the San Marzano brand. San Marzano tomatoes are Italian plum tomatoes from the San Marzano region in Italy and are known for their delicious and rich flavor. I love using them to make many Italian and other dishes requiring tomatoes. For this particular recipe any brand of canned tomatoes works well. Two 15 oz. can of tomato sauce also work well in lieu of a large 28oz can of tomatoes.
Fresh tomatoes are a wonderful substitute if you don’t have canned ones on hand or if you prefer their fresh flavor which is different than the canned flavor but still quite fabulous! Substitute 1 can of tomatoes with ½ pound fresh Roma (or other) tomatoes. Blanche your tomatoes in boiling water for two minutes then peel, chop and add them in place of the can of crushed tomatoes and proceed with the recipe as noted.
Heat a pot of water to boil for the pasta.
Halve the cherry tomatoes.
Heat 1/4 cup EVOO, 4 turns of the pan, in large skillet over medium to medium-high heat. Add the chili pepper, garlic and capers and swirl around for 2-3 minutes add the vermouth or wine and the tomatoes and season with salt and pepper. Add the herbs and simmer while the pasta cooks, 8-10 minutes.
Cook the pasta in salted, boiling water. Reserve about 1/2 cup of the starchy cooking water and drain the pasta. Add the reserved starchy cooking water and the pasta to the sauce and toss for 1-2 minutes. Top with cheese and serve immediately.