Easy Pasta with Fresh Tomato Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
8
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Calories
286 kcal
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Course
Main Course
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Cuisine
American
Easy Pasta with Fresh Tomato Sauce
Description
Easy Pasta with Fresh Tomato Sauce centers around ripe, finely chopped tomatoes combined with garlic-infused olive oil seasoned with crushed red pepper flakes. The sauce is fresh and uncooked, offering a light texture that contrasts with the cooked Veggie Rotini pasta. Salt and pepper season the dish, while fresh basil and grated Parmesan enrich the flavor profile. The pasta water reserved during cooking helps to adjust sauce consistency and aid coating of the noodles.
The dish is best allowed to rest briefly after tossing to let the sauce be absorbed slightly. It's ideal for those wanting a fresh, tomato-forward pasta without heavy cooking or stewing.
Pasta can be served as a main dish or paired with lighter salads for a balanced meal.
Leftovers can be refrigerated for up to two days and reheated gently with additional moisture to restore texture. Freezing is possible but may affect pasta consistency.
Ingredients
- 2 pounds tomato finely chopped, ripe on-the-vine
- ⅓ cup olive oil plus more for drizzling, good-quality
- 4 cloves garlic , mashed into a paste with a bit of kosher salt or very thinly sliced
- 12 oz pasta Veggie Rotini
- ½ cup Parmesan Cheese plus more for serving, or Grana Padano, freshly grated
- ½ cup basil chopped, or parsley, fresh
- 1 teaspoon kosher salt , adjust to taste
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon black pepper ground
Instructions
- Bring a large pot of water (about 4 quarts) to a full boil. Add 1 tablespoon of kosher salt and the Veggie Rotini and cook according to the package's directions. Reserve ¼ cup of the cooking water, then thoroughly drain the pasta.
- Chopped the tomatoes and place them in a large bowl. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic is aromatic, about 1 to 2 minutes.
- Stir in the crushed red pepper flakes, then pour the garlic oil over the tomatoes. Add salt and black pepper, and toss to coat.
- Transfer the pasta to the bowl with the tomatoes and toss to coat in the sauce, adding a little pasta water to moisten if needed.
- Sprinkle in the Parmesan and some basil and toss to coat; let stand 5 minutes, so the sauce absorbs slightly. Top with the remaining basil and a little additional olive oil, and serve with extra Parmesan.
Notes
- Refrigerate leftover pasta covered for up to 2 days and reheat covered with a damp paper towel in the microwave until hot.
- This dish is best served fresh; make-ahead is not recommended as texture and flavor may diminish.
- You can freeze portions up to 3 months; thaw in refrigerator overnight and reheat on stove or microwave with added liquid as needed.
User Reviews
Overall Rating
5
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