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Fresh Tomato Pasta

Author Jesseca

Ingredients

  • 3 cups fresh tomatoes, seeded and choped
  • 2 cloves fresh garlic minced
  • 5 Tablespoons olive oil (divided) I like to use Pompeian Robust Olive Oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1 (16 oz) box spaghetti noodles
  • 6 large fresh basil leaves, chopped
  • fresh Parmesan cheese, grated
  • 1-2 cups cherry tomatoes, sliced in half (optional)

Instructions

  • Heat 3 tablespoons of olive oil in a large deep skillet until hot. Add your tomatoes, garlic, salt, pepper, and crushed red pepper. 
  • Mix together well. Lightly mash the tomatoes with the back of a fork or a tomato masher. Simmer 30 minutes over medium heat, stirring occasionally. 
  • Cook the pasta noodles half of the time suggested on the box. Drain.
  • Add the partially cooked pasta to your tomato mixture. Cook until your pasta is al dente.* 
  • Remove your pan from the heat. Stir in remaining 2 tablespoons of olive oil, fresh basil, cheese, and cherry tomatoes if using. 

Notes

*You may need to add additional water to the pan. This is ok. Adjust and add seasoning as desired.