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.
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 with fresh tomatoes and garlic 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.
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Ingredients
- 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.
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.
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.
Add the parsley and stir well. Taste the 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 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.
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Fresh Tomato Pasta
Ingredients
- 1¼ – 1½ 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.
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