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    Home » Recipes » Pasta Dishes

    Fresh Tomato Pasta

    Published: Dec 15, 2022 · Modified: Apr 18, 2023 by Elizabeth · Leave a Comment

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    Jump to Recipe - Print Recipe
    Two images of the finished pasta dish with a red graphic in the middle with the title in white letters.

    This fresh tomato pasta is an easy and affordable dish that comes together in about 30 minutes, and that includes the prep time. In this recipe, ripe tomatoes are cooked with garlic, in an olive oil and white wine sauce.

    The fresh tomato pasta served on a white plate with a red rim, with a red linen and silver to the left and garlic bread to the top right side.

    This pasta with fresh tomatoes is a wonderful way to get a meatless meal that is filling and satisfying. Serve it with a side salad or homemade garlic bread for a delicious weeknight dinner.

    For another simple pasta try this spaghetti aglio e olio with fresh tomatoes and basil. And when the cupboards are extra bare try this spaghetti aglio e olio or this lemon pepper pasta.

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    The ingredients for the dish arranged in glass bowls on a white table with each ingredient labeled with small black letters.
    • Produce – Tomatoes, use your favorite variety as long as they are ripe. Garlic, use fresh minced garlic, avoid prepackaged garlic for the best flavor. And parsley, flat leaf or curly will work well.
    • Seasoning – The sauce is simply seasoned with salt and pepper.
    • Pantry – From the pantry you will need extra virgin olive oil, white wine, and pasta. We use linguine noodles, but you can use your favorite.

    Instructions

    Bring a large pot of water to a boil. Cook the pasta to package directions for al dente. For the best pasta add a generous amount of salt (1-2 tablespoons) to the cooking water. Stir the pasta often, especially when it is first added in. Lastly, do not overcook it. It should have a little bite in the center.

    Minced garlic sautéing in olive oil in a large, non-stick skillet.

    While the pasta cooks, heat the olive oil in a non-stick skillet over medium heat. When the oil is warm/hot add the garlic. Cook gently for 1½-2 minutes, stirring frequently.

    Garlic in olive oil and white wine sautéing in a large, non-stick skillet.

    Next, add the white wine to the skillet. Let it come to a simmer, then cook for 2 minutes, stir often.

    Chopped tomatoes in a large, non-stick skillet.

    Then add the tomatoes, salt, and pepper. Stir to combine. When the sauce comes to a simmer, lower the heat to medium-low to low, cover and cook for 5 minutes or until the tomatoes are break-apart tender.

    The tomatoes in the skillet after cooking with chopped parsley added.

    Add the parsley and stir well. Taste the sauce and add salt if needed. As a reference we added a pinch to ours.

    The finished pasta with tomatoes served on a white plate with a red rim, a red linen and silverware to the left side and garlic bread to the top right.

    Use a large strainer and drain the pasta well. Serve with the sauce and garnish with extra parsley, if desired.

    Top tip

    Make sure the oil is not too hot when you add in the garlic. It burns very quickly and will become bitter and useless. The garlic should only be sizzling lightly when added in.

    Variations and substitutions

    If you do not use wine substitute with chicken or vegetable broth.

    We use red vine ripened tomatoes, but any ripe tomato will work well, use cherry, grape, beefsteak, or your favorite variety.

    Storing and reheating

    Store leftovers in an airtight container, in the refrigerator for 2-3 days or freeze for 2-3 months. Reheat the tomato pasta in a non-stick skillet or the microwave until it reaches a temperature of at least 165°F.

    For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.

    The fresh tomato pasta served on a white plate with a red rim, with a red linen and silver to the left and garlic bread to the top right side.

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    Check out the Web Story for this pasta with fresh tomatoes for a quick visual on making this delicious dish.

    The fresh tomato pasta served on a white plate with a red rim, with a red linen and silver to the left and garlic bread to the top right side.
    Print Recipe
    5 from 1 vote

    Fresh Tomato Pasta

    This fresh tomato pasta is an easy and affordable dish that comes together in about 30 minutes, and that includes the prep time.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 487kcal
    Author: Elizabeth

    Ingredients

    • 1¼ – 1½ pound Ripe Tomatoes cut into bite size pieces
    • 8 Garlic Cloves minced
    • 1 teaspoon Salt plus 1-2 tablespoons for the pasta water and extra at the end, if needed
    • ¼ teaspoon Black Pepper
    • 4 tablespoons Extra Virgin Olive Oil
    • ¼ cup White Wine
    • 1 tablespoon Fresh Chopped Parsley plus extra for garnish if desired
    • 12 ounces Linguine or your favorite pasta

    Instructions

    • Bring a large pot of water to a boil. Cook the pasta to package directions for al dente. Remember to salt the water (1-2 tablespoons should do it).
    • While the pasta cooks, heat the olive oil in a non-stick skillet over medium heat. When the oil is warm/hot add in the garlic. Cook it gently for 1½ – 2 minutes, stirring frequently.
    • Next, add the white wine to the skillet. Let it come to a simmer, then cook for 2 minutes, stir often.
    • Then add the tomatoes, salt, and pepper. Stir to combine. When the sauce comes to a simmer, lower the heat to medium-low to low, cover and cook for 5 minutes or until the tomatoes are break-apart tender. Keep the tomato sauce at a simmer raise or lower the heat as needed.
    • Add the parsley stir well. Taste the fresh tomato sauce and add salt if needed. As a reference we added a pinch to ours.
    • Use a large strainer and drain the pasta well. Serve with sauce and garnish with extra parsley, if desired.

    Notes

    Make sure the oil is not too hot when you add in the garlic. It burns very quickly and will become bitter and useless. The garlic should only be sizzling lightly when added in.

    Nutrition

    Calories: 487kcal | Carbohydrates: 72g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 596mg | Potassium: 568mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1266IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 2mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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