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Tomato-Onion Pasta with Rice & Toasted Bread
Quick tomato-onion pasta served with rice and toasted bread — simple pantry dinner ready in ~40 minutes.
Why this recipe works
A simple, pantry-friendly meal: al dente pasta tossed in a quick tomato-onion sauce, served with a scoop of rice and toasted bread. Suits busy weeknights, cooks in about 40 minutes, and uses common ingredients.
- tomato onion pasta recipe
- pasta with rice and bread
- quick weeknight pasta
- easy tomato sauce
- one-pot pasta and rice
- simple pantry dinner
Key takeaways
Ready in ~40 minutes with 15 min active prep
Uses pantry staples: pasta, tomatoes, onion, rice, bread
Flexible: swap pasta or rice for gluten-free or extra veg
Recipe guide
A simple, pantry-friendly meal: al dente pasta tossed in a quick tomato-onion sauce, served with a scoop of rice and toasted bread. Suits busy weeknights, cooks in about 40 minutes, and uses common ingredients.
A filling, no-fuss dinner from basic pantry ingredients.
- Ready in ~40 minutes with 15 min active prep
- Uses pantry staples: pasta, tomatoes, onion, rice, bread
- Flexible: swap pasta or rice for gluten-free or extra veg
Ingredients (serves 2–3)
200 g pasta, 1 medium onion (thinly sliced), 3 medium tomatoes (chopped), 150 g rice, 4 slices bread, 2 tbsp oil, salt and pepper; optional: grated cheese, herbs.
Quick method
1) Bring 600 ml salted water to a boil. Rinse rice; simmer covered in 300 ml water 15–18 min (or cook in same pot if you prefer). 2) Add pasta to boiling water; cook to package al dente. Reserve 100 ml pasta water, drain pasta. 3) Meanwhile, sauté sliced onion in 2 tbsp oil with a pinch of salt until translucent. Add chopped tomatoes, cook 6–8 min until saucy; season. 4) Stir in a splash of reserved pasta water, simmer 1–2 min. Toss pasta into skillet to coat. 5) Toast bread until golden. Serve pasta with a scoop of rice and toasted bread.
Tips & variations
If cooking rice separately, use 300 ml water per 150 g rice. For more flavor, add garlic, chili flakes, or finish with olive oil or grated cheese. To make it one-pot, start rice first on one side of a large pot, then add pasta when rice is mostly done.
Ingredients
- 200 g pasta
- 1 medium onion
- 3 medium tomatoes
- 150 g rice
- 4 slices bread
Instructions
- Bring 600 ml salted water to a boil for pasta and rice together in a large pot.
- Rinse rice briefly, add to one side of the pot if using a divider or start rice first in a separate pan with 300 ml water and a pinch of salt; simmer covered 15–18 minutes until water is absorbed.
- Add pasta to boiling water and cook according to package time until al dente; reserve 100 ml pasta water and drain pasta.
- While pasta cooks, thinly slice the onion and chop the tomatoes.
- Heat 2 tbsp oil in a skillet over medium heat, add onion and a pinch of salt, and sauté until soft and translucent.
- Add chopped tomatoes to the skillet, cook until they break down into a sauce, 6–8 minutes, and season with salt and pepper.
- Stir in a splash of reserved pasta water to loosen the sauce and simmer 1–2 minutes.
- Toss drained pasta into the skillet with the tomato-onion sauce, mix until coated and adjust seasoning.
- Toast bread slices in a toaster or under a broiler until golden.
- Serve pasta with a scoop of cooked rice on the side and toasted bread alongside.
FAQs
Can I make this gluten-free?
Yes — use gluten-free pasta and gluten-free bread; cook times are similar but check package directions.
How long will leftovers keep?
Refrigerate in an airtight container for 2–3 days. Reheat gently with a splash of water or oil to loosen the sauce.
Can I skip the rice or bread?
Yes — serve just the pasta with the tomato-onion sauce, or replace rice/bread with a green salad or steamed vegetables.