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Need a quick dinner idea? This Fresh Tomato Pasta is it! A 20-minute dinner that turns seasonal tomatoes into a super fresh and delicious pasta sauce using just a handful of ingredients. Trust me, this one will be on rotation all summer long.
Spaghetti with Fresh Tomato Sauce
This is the dish to make this summer if you love tomato and basil. This quick tomato pasta sauce is simple to make yet so complex in flavor. I could literally eat it every night and not be sick of it. It’s perfect to make in the height of summer when you are drowning in fresh tomatoes and need to use them up ASAP.
And if you really do have a ton of tomatoes to use up. Check out this How To Make Fresh Tomato Sauce With Summer Tomatoes. This fresh tomato sauce recipe differs from this Fresh Tomato Pasta recipe in that it makes a large batch of marinara sauce.
Ingredients Needed for Fresh Tomato Pasta
Here is an overview of the ingredient list. Keep scrolling for the full recipe.
- Fresh Tomatoes (see note below on what type of tomatoes to use)
- Spaghetti (use gluten-free or whatever type of pasta that works for your family)
- Balsamic Vinegar
- Parmesan Cheese (optional, but recommended)
- Feel free to garnish with black pepper and red pepper flakes, too!
Best Type of Tomatoes to Use
The type of tomato you can use here can really change the outcome of the sauce. I’ve tried it with standard grocery store tomatoes, plum tomatoes, heirloom tomatoes and even cherry tomatoes. By far, my favorite variety was farm-fresh heirloom tomatoes and for obvious reason: they had the best taste. Because this dish has very few ingredients, choosing the highest quality and best tasting ones will impact the final dish.
Another factor in choosing your tomatoes is how much moisture they contain. Some tomatoes can be really juicy, while others, like some heirloom tomatoes or plum tomatoes, can be pretty dry. You can use both types, but with drier tomatoes you’ll have to add in a bit of pasta water to make them saucy. Some of the more juicy tomatoes don’t need any added pasta water at all.
What Type of Pasta to Use
We tested this with a few different types of spaghetti, including gluten-free pasta and it all worked the same!
While we think spaghetti is the best choice of pasta for this dish, you can absolutely substitute in any other pasta shape that you like.
If you like this pasta recipe, check out these others:
- Caprese Pesto Pasta Salad
- Creamy Mushroom Ricotta Pasta
- Easy Baked Ziti
- One Pot Pantry Pasta with Chickpeas and Peppers
20-Minute Fresh Tomato Pasta
- 12 ounces spaghetti or any other pasta you want
- 1 teaspoon of olive oil
- 1 clove of garlic grated
- 1 shallot finely minced
- 1-1/2 lbs. ripe tomatoes diced
- 2 teaspoons balsamic vinegar
- ½ teaspoon fine sea salt
- 1/3 cup parmesan cheese
- 1 cup fresh basil sliced
- Cook pasta according to package instructions, and save and set aside 1 cup of pasta water. Drain pasta.
- Heat oil in a large non-stick skillet over medium heat. Once hot, add garlic and shallot and cook for 1-2 minutes, or until softened.
- Add tomatoes, salt, and balsamic cook for 3-5 minutes until liquid starts to come out of the tomatoes.
- Add drained pasta to the tomatoes and toss to combine, adding pasta water as necessary depending on how juicy the tomatoes are to make a sauce.
- Stir in the cheese then taste and adjust seasoning.
- Serve with a garnish of additional cheese and sliced basil.