Classic Tomato Garlic Pasta is a quick, flavorful Italian dish made with fresh tomatoes, garlic, and herbs. Ready in 30 minutes for a simple yet delicious meal!
There’s something magical about the simplicity of Classic Tomato Garlic Pasta. It’s one of those dishes that remind us why Italian cuisine is loved worldwide—minimal ingredients, yet a depth of flavor that lingers. Juicy ripe tomatoes, golden garlic, and fragrant basil come together in a light yet rich olive oil sauce that clings to every strand of pasta.
This recipe is perfect for those who believe that the best meals don’t need to be complicated. Whether you’re making it as a quick weeknight dinner or a cozy weekend meal, it will transport you straight to a sunlit trattoria in Italy.
Why You’ll Love This Classic Tomato Garlic Pasta
- Fast & Easy: Ready in under 30 minutes!
- Fresh & Healthy: No heavy creams—just simple, wholesome ingredients.
- Budget-Friendly: Uses pantry staples and seasonal produce.
- Perfectly Versatile: Enjoy it as is or customize it with extra toppings.
Did You Know?
This style of pasta is often called “Pasta al Pomodoro” in Italy, a staple dish enjoyed from Naples to Tuscany. The key is letting the simple ingredients shine!
Ingredients That Make All the Difference
The secret to an unforgettable Tomato Garlic Pasta lies in choosing the right ingredients:
Tomatoes: The Heart of the Dish
Always use ripe, juicy tomatoes. If they aren’t in season, opt for San Marzano or Roma tomatoes, known for their natural sweetness.
Garlic: The Flavor Booster
Slowly sautéing garlic in olive oil enhances its aroma and prevents bitterness.
Olive Oil: The Silky Finish
A high-quality extra virgin olive oil coats the pasta beautifully, delivering an authentic Mediterranean flavor.
Fun Fact:
Garlic isn’t just a flavor booster—it’s packed with antioxidants and has natural antibacterial properties. Italians have long used it as a staple in their health-conscious Mediterranean diet.
Mastering the Technique for the Best Tomato Garlic Pasta
1. Sauté the Garlic Just Right
Overcooked garlic turns bitter, while slowly sautéed garlic in olive oil creates a mellow, aromatic base. Keep the heat at medium-low and stir frequently.
2. Let the Tomatoes Simmer
Once you add the tomatoes, give them time to break down and release their juices. Simmering for 15-20 minutes deepens the sauce’s flavor.
3. Use Pasta Water for a Silky Sauce
The secret to a sauce that clings to the pasta? Reserve some pasta water before draining and stir it into the sauce. The starch binds everything together, creating a glossy, restaurant-quality finish.
Chef’s Tip:
Cooking the pasta 1-2 minutes less than the package instructions ensures it finishes cooking in the sauce, absorbing all the flavors!
Ways to Customize This Dish
- Love extra texture? Toss in toasted pine nuts or capers for a salty contrast.
- Want more protein? Add grilled chicken, shrimp, or pancetta for an extra boost.
- Looking for a creamy twist? Stir in a spoonful of mascarpone or ricotta at the end.
Cheese Lovers Rejoice!
While this dish is fantastic on its own, Parmesan, Pecorino, or Burrata can add richness without overpowering the fresh tomato flavors.
What to Serve with Tomato Garlic Pasta
This dish pairs perfectly with:
- A light arugula salad with lemon vinaigrette
- Garlic bread or a crusty baguette for dipping
- A glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc
Fun Fact:
In Italy, cheese isn’t always added to tomato-based pasta dishes—but if you love it, go for Pecorino Romano or Parmesan for a salty, umami boost!
Savor Every Bite of This Classic Tomato Garlic Pasta
Sometimes, the simplest dishes create the most unforgettable flavors. Classic Tomato Garlic Pasta proves that with just a handful of fresh ingredients, you can whip up a meal that feels both gourmet and comforting.
Whether you’re preparing a quick weeknight dinner or looking to impress guests with an effortless Italian-inspired meal, this pasta is always a winner.
So grab a fork, twirl up a bite, and indulge in the irresistible flavors of fresh tomatoes, garlic, and basil.
Tried this recipe? Let us know in the comments how you liked it! And if you love Italian dishes, check out our other pasta recipes!
Ingredients
Servings2 servings
- 1 lb fresh tomatoes ripe and juicy
- 6 tbsp olive oil
- 9 cloves garlic about 1 oz, thinly sliced
- ½ tsp salt or to taste
- ¼ tsp freshly ground black pepper
- 1½ tsp fresh oregano leaves
- 1½ tsp fresh basil lightly chopped
- Pinch of sugar if tomatoes are too acidic
- Pinch of red pepper flakes optional, for mild heat
- 7 oz pasta of choice spaghetti, linguine, or fusilli
What will you need?
- Large skillet or sauté pan
- Large Pot for boiling pasta
- Knife
- Colander
Have you cooked this?
Mark as cooked!
1 users marked recipe as cooked
Prep time10 minutes
Cook time20 minutes
Total time30 minutes
Instructions
- (Optional) If you prefer a smoother sauce, peel the tomatoes. To do this, score an "X" on the bottom, blanch them in boiling water for 30 seconds, then transfer to ice water and peel the skin off. Dice the tomatoes into small pieces.
- Heat 6 tbsp olive oil in a large pan over medium-low heat. Add the thinly sliced garlic and red pepper flakes (if using). Sauté for 2-3 minutes until lightly golden and fragrant. Be careful not to burn the garlic.
- Add the diced tomatoes to the pan—season with salt and black pepper. Stir in a pinch of sugar if the tomatoes are too acidic. Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.
- Meanwhile, cook the pasta according to package instructions but reduce the cooking time by 1-2 minutes. Reserve ¼ cup (60 ml) of pasta water before draining.
- Add the fresh oregano and basil to the sauce. Stir in the cooked pasta along with 2-3 tbsp of reserved pasta water. Cook for another 2-3 minutes, stirring, until the pasta absorbs the flavors.
- Plate the pasta and garnish with additional basil and oregano. Optionally sprinkle with grated Parmesan or Pecorino Romano.
Our notes
Use ripe, juicy tomatoes for the best flavor.
Serve immediately for the freshest taste, as the sauce thickens over time.