If you’re craving a bright, weeknight-friendly dinner that tastes like it came straight from a neighborhood trattoria, this Fresh Tomato and Garlic Pasta is it. Using juicy fresh tomatoes, plenty of garlic, and delicate angel hair pasta, you’ll create a vibrant, naturally sweet sauce in under an hour. It’s a meatless meal that still satisfies, perfect for busy weeknights, Meatless Monday, or any night you want a bowl of comfort without feeling heavy.
This recipe highlights peak-season produce, but it’s also forgiving enough to work year-round with supermarket tomatoes. A touch of tomato paste deepens the flavor, fresh basil adds a pop of herbal freshness, and a final shower of Parmesan ties everything together. The result? Tomato and Garlic Pasta that’s silky, light, and full of classic Italian-American comfort.
Why This Tomato and Garlic Pasta Works
- Fresh tomato flavor, fast: Briefly blanching and peeling the tomatoes removes the skins for a silky sauce, while a quick simmer keeps flavors bright rather than stewy.
- Garlic done right: Sautéing crushed garlic just until fragrant (opaque, not browned) keeps it sweet and mellow, preventing bitterness.
- Angel hair advantage: Angel hair cooks in minutes and drinks in the fresh tomato sauce, giving you a cohesive, well-coated pasta with every bite.
- Smart umami booster: A tablespoon of tomato paste adds body and complexity without turning the sauce heavy.
- Simple, flexible, affordable: With pantry staples and a handful of fresh ingredients, this is budget-friendly and easy to adapt to your taste.
Ingredients
For the Fresh Tomato and Garlic Pasta:
- 2 pounds fresh tomatoes (about 6–8 medium; roughly 4–5 cups chopped)
- 1 (8-ounce) package angel hair pasta
- 1 tablespoon olive oil (plus more if needed)
- 4 cloves garlic, crushed
- 1 tablespoon tomato paste
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh basil (plus more for garnish)
- 1/4 cup grated Parmesan cheese, for serving
What you’ll need:
- Large pot for blanching tomatoes
- Large pot for boiling pasta
- Large skillet for the sauce
- Slotted spoon and bowl of ice water for shocking tomatoes
Serves: 4 Active time: 25 minutes Total time: About 45 minutes
Step-by-Step: How to Make Tomato and Garlic Pasta
- Prepare the tomatoes
- Bring a large pot of water to a boil.
- Add whole tomatoes for about 1 minute, just until the skins start to peel.
- Transfer immediately to cold water (ice bath is best).
- Peel, core, and chop into small pieces, capturing the juices.
- Cook the pasta
- Bring a second large pot of salted water to a boil (water should taste like the sea).
- Add the angel hair and cook 4–5 minutes, until tender but still firm to the bite.
- Drain and toss with a light drizzle of olive oil to prevent sticking.
- Make the sauce
- While the pasta cooks, warm 1 tablespoon olive oil in a large skillet over medium heat.
- Add crushed garlic and cook gently just until fragrant and opaque—do not brown.
- Stir in the tomato paste and toast it briefly (20–30 seconds) to enhance flavor.
- Add the chopped tomatoes and their juices. Season with salt and black pepper.
- Simmer gently; lower the heat as needed to keep things lively but not splattering.
- Stir in chopped basil right before adding the pasta.
- Combine pasta and sauce
- Add the drained angel hair directly to the skillet. Toss until evenly coated.
- Let it sit over low heat for about 10 minutes to meld flavors, tossing occasionally.
- Serve
- Plate warm and top generously with grated Parmesan.
- Garnish with extra basil and a crack of black pepper.
Pro Tips for the Best Results
- Choose the right tomatoes: Roma, plum, or vine-ripe tomatoes bring ideal acidity and fewer seeds. In peak summer, heirlooms work beautifully too.
- Don’t overbrown garlic: If it starts to color, pull the pan off the heat—burnt garlic turns bitter fast.
- Control your liquid: If your tomatoes are very juicy, let the sauce simmer a few extra minutes to concentrate without overcooking.
- Salt smartly: Salt the pasta water generously; it’s your first chance to season the pasta itself.
- Finish in the pan: Letting the pasta and sauce marry in the skillet for a few minutes ensures every strand is coated in flavor.
Serving and Pairings
- Serve with a crisp green salad tossed in lemon vinaigrette for a fresh counterpoint.
- Add garlicky bread on the side for dipping into extra sauce.
- Wine pairing: A chilled Pinot Grigio, Sauvignon Blanc, or lightly chilled Lambrusco complements the lively tomato and basil flavors.
- Family-style: This Tomato and Garlic Pasta shines in a big bowl at the center of the table—let everyone twirl their own.
Storage and Reheating
- Storage: Cool completely, then refrigerate in an airtight container for up to 3–4 days.
- Reheat: Warm gently in a skillet with a splash of water or olive oil, tossing until hot. Avoid microwaving too long, which can make angel hair gummy.
- Freezing: Fresh tomato sauces freeze decently, but angel hair can turn soft after thawing. If you plan to freeze, store the sauce by itself for up to 2 months; cook fresh pasta when you’re ready to serve.
- Food safety: Always refrigerate leftovers within 2 hours and reheat to a safe temperature.
Why You’ll Love This Fresh Tomato and Garlic Pasta
- Fresh and light: Fresh tomatoes make a naturally sweet, delicate sauce that tastes like summer.
- Quick and easy: From blanch to bowl in about 45 minutes.
- Versatile: Accepts extra veggies, herbs, or spice without losing its soul.
- Budget-friendly: Simple ingredients, big flavor, minimal waste.
FAQs
Q: Can I skip peeling the tomatoes?
A: You can, but peeling yields a silkier sauce. Tomato skins can separate and feel papery. The quick blanch-and-shock method makes peeling easy.
Q: What’s the best pasta shape if I don’t have angel hair?
A: Thin spaghetti or spaghettini are great substitutes. They’re slender enough to bind with the light tomato and garlic sauce.
Q: Can I use canned tomatoes?
A: This dish shines with fresh tomatoes, but in a pinch, crushed canned tomatoes will work. Use 1 (28-ounce) can and simmer briefly to keep it bright.
Q: How do I make it creamy without heavy cream?
A: Add a knob of butter at the end, or stir in a spoonful of mascarpone off heat for a velvety finish.
Q: Is this Tomato and Garlic Pasta spicy?
A: Not by default. If you like heat, add 1/4–1/2 teaspoon crushed red pepper flakes with the tomato paste.
Q: Any protein add-ins that won’t overpower the sauce?
A: Try grilled shrimp, seared scallops, or torn fresh mozzarella. For a simple vegetarian protein, add white beans in the last few minutes.
Chef’s Notes for American Home Cooks
- Pantry planning: Keep tomato paste in a tube for easy, waste-free portions.
- Farmers’ market strategy: Roma or plum tomatoes offer intense flavor with fewer seeds; buy extra to make a double batch of sauce for later in the week.
- Weeknight timeline: Start blanching tomatoes first; while they cool, set up pasta water. You’ll be saucing in sync with the pasta finish time.
Step Recap (Print-Friendly)
- Blanch, shock, peel, and chop tomatoes.
- Boil angel hair in salted water 4–5 minutes; drain and oil lightly.
- Sauté garlic in olive oil; toast tomato paste; add tomatoes; season.
- Stir in basil; toss pasta into sauce; meld 10 minutes on low.
- Serve hot with Parmesan and extra basil.
Final Thoughts
This Fresh Tomato and Garlic Pasta is the definition of simple done right: ripe tomatoes, fragrant garlic, basil, and angel hair come together in a light sauce that feels special without extra fuss. Whether you’re feeding a family on a busy Tuesday, planning a meatless dinner, or celebrating the best of summer produce, this Tomato and Garlic Pasta delivers big flavor with minimal ingredients. Top with Parmesan, pour a glass of crisp white wine, and enjoy a fresh, feel-good dinner any night of the week.