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Simple Tomato Pasta in 25 Minutes
Simple Tomato Pasta: a quick, forgiving pasta dish with garlic, tomatoes, oregano, and Parmesan.
Why this recipe works
This is a simple, fast tomato pasta that suits busy weeknights or a quick weeknight dinner. It’s approachable for beginners and flexible for pantry tweaks.
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Key takeaways
Ready in about 25 minutes
One-pot-ish workflow with a separate pasta boil
Parmesan adds a creamy finish without heavy cream
Recipe guide
This is a simple, fast tomato pasta that suits busy weeknights or a quick weeknight dinner. It’s approachable for beginners and flexible for pantry tweaks.
A quick, flavorful dinner you can make with pantry staples.
- Ready in about 25 minutes
- One-pot-ish workflow with a separate pasta boil
- Parmesan adds a creamy finish without heavy cream
Ingredients note
- 200 g pasta (plus any extra for serving) - 2 tbsp olive oil - 1 clove garlic, minced - 400 g tomatoes, chopped - 30 g grated Parmesan - 1 tsp dried oregano - salt and pepper to taste
Method
1) Boil salted water and cook pasta until al dente. 2) Heat olive oil, sauté garlic until fragrant. 3) Add tomatoes and oregano; simmer 8–10 minutes. 4) Reserve 1 cup pasta water, drain pasta. 5) Toss pasta with sauce, add reserved water as needed. 6) Stir in Parmesan; adjust seasoning and serve.
Serving and tips
Serve immediately. For a lighter version, skip Parmesan or use a splash of olive oil. If tomatoes are tart, a pinch of sugar can help balance flavor.
Ingredients
- 200 g pasta
- 2 tbsp olive oil
- 1 clove garlic
- 400 g tomatoes
- 30 g grated Parmesan
- 1 tsp dried oregano
- salt to taste
- pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Crush or finely chop garlic and sauté in the oil until fragrant, about 30 seconds to 1 minute.
- Chop tomatoes and add to the skillet, stirring to combine.
- Season with dried oregano, salt, and pepper and simmer until tomatoes break down and form a sauce, about 8–10 minutes.
- Reserve a cup of pasta cooking water, then drain the pasta.
- Add drained pasta to the skillet with the sauce and toss to combine, adding reserved pasta water a little at a time to loosen if needed.
- Stir in grated Parmesan until melted and evenly distributed.
- Taste and adjust seasoning, then serve immediately.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, use about 400 g fresh ripe tomatoes, chopped. Simmer longer if needed to reduce excess liquid.
How do I fix a sauce that's too thin?
Let it simmer longer or add a little extra tomato, or use a spoonful of pasta water to help emulsify.
Can I make this ahead?
Sauce can be made in advance and reheated; cook pasta fresh to finish just before serving.