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Veggies Save The Day » Vegan Pasta Recipes » Fresh Tomato Pasta Sauce

Fresh Tomato Pasta Sauce

By: Amy Katz · Published: Sep 16, 2015 · Last modified: Nov 1, 2019 · About 5 minutes to read this article. · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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Fresh Tomato Pasta Sauce is a classic Italian recipe bursting with flavor from garlic and fresh basil. This homemade rustic spaghetti sauce is perfect for both weeknight dinners and special occasions.

Spaghetti with fresh tomato pasta sauce in a bowl next to grape tomatoes, fresh basil sprig, garlic cloves, and a fork and spoon

Table of Contents

  1. Family favorite recipe
    1. Pasta water
      1. Fresh Tomato Pasta Sauce ingredients
        1. How to make homemade tomato sauce
          1. Serving suggestions
            1. Fresh Tomato Pasta Sauce recipe

              Family favorite recipe

              We all have our favorite pasta recipes we turn to on a regular basis.

              Mine are Cherry Tomato Pasta with Fresh Basil, Spaghetti with Garlic and Olive Oil, and this Fresh Tomato Pasta Sauce.

              It’s a classic Mediterranean recipe that I’ve been making for years.

              And you might have your own family version of it.

              It’s one of my favorite things to make with fresh cherry or grape tomatoes.

              But if you have larger tomatoes, you can use them for this recipe as well. Just chop them up into a small dice.

              Or if you have multi-colored tomatoes, they would be beautiful in this dish.

              I love how sweet the tomatoes become when they are sauteed in the olive oil.

              Close up of bowl of pasta topped with fresh torn basil leaves

              Pasta water

              If you’re lucky, your Italian grandmother taught you the secret to making fresh sauces adhere to noodles.

              Do you know what it is?

              It’s pasta water!

              Yes, the starchy water the pasta cooked in is your secret weapon for homemade pasta sauces.

              No more dry spaghetti for you!

              When the pasta is al dente, simply dunk a coffee mug in the water and save about a cup of it before draining the pasta.

              Then when you mix in the sauce, add a little of the cloudy liquid.

              You’ll notice me doing this in the recipe video.

              It’s magic!

              Unfortunately, my grandmother didn’t teach me how to cook, but I learned this trick by watching Rachael Ray. You can read more tips in the article Everything You Need to Know About Pasta Water.

              Fresh Tomato Pasta Sauce ingredients

              You only need a handful of ingredients to make this homemade spaghetti sauce:

              • Olive oil (the best oil as part of a Mediterranean diet)
              • Fresh garlic (for sweet and nutty flavor)
              • Cherry or grape tomatoes (or use larger tomatoes diced small)
              • Salt (for balance)
              • Fresh basil leaves (for sweet and peppery flavor)

              And while I tend to serve this sauce with spaghetti or linguini, it works with any shape pasta such as penne or fusilli.

              • Saute the garlic in olive oil.
              • Add the chopped tomatoes.
              • Saute until soft.
              • Toss the pasta with the sauce and a little of the reserved pasta water.
              • Transfer to a serving dish.
              • Garnish with fresh basil and enjoy!

              How to make homemade tomato sauce

              The fresh sauce comes together quickly while your pasta is cooking.

              1. First saute some minced garlic in olive oil.
              2. Then add the chopped tomatoes and saute until they are soft and slightly charred.
              3. Add the cooked spaghetti to the tomato mixture along with some of the reserved starchy pasta water and toss.
              4. Top with torn or cut basil leaves and dinner is ready!

              Tip

              Wait to tear or chop the basil until the last minute to prevent the leaves from turning dark from bruising.

              Serving suggestions

              This homemade Italian dish is a satisfying meal on its own.

              But I like to serve it with a salad such as one of these favorites:

              Mediterranean Chickpea Salad with Carrots
              Mediterranean Chickpea Salad with Carrots is a Greek-inspired vegan recipe featuring spinach and Kalamata olives in a light dressing.
              See the recipe
              Serving bowl of Mediterranean Chickpea Salad with serving utensils on the side
              Hearts of Palm Salad with Avocado
              Hearts of Palm Salad is refreshing and easy to make with only a few ingredients like tomato, cucumber, and avocado. It’s naturally vegan and gluten free and perfect for summer. 
              See the recipe
              Hearts of Palm Salad with Avocado
              Chickpea Cucumber Salad
              Chickpea Cucumber Salad is a healthy summer recipe. It’s easy to make with in 15 minutes with common ingredients, and it’s delicious as a starter or light meal. And you can make this Mediterranean chickpea salad in advance and enjoy it throughout the week.
              See the recipe
              Bowl of Chickpea Cucumber Salad
              Vegan Tomato Cucumber Feta Salad
              Vegan Tomato Cucumber Feta Salad is a plant-based version of the classic dish. The cubes of feta are actually tofu, making this a high-protein salad. It’s the perfect summer recipe when tomatoes, cucumbers, and basil are in season. 
              See the recipe
              Vegan Tomato Cucumber Feta Salad
              Green Bean Salad
              Green Bean Salad is bursting with fresh Mediterranean flavors. This easy vegan recipe combines cherry tomatoes and a quick cilantro sauce. Enjoy this starter or side with all your summer favorites.

              See the recipe
              Green bean and tomato salad in cilantro sauce

              Fresh Tomato Pasta Sauce recipe

              Leftover pasta can be covered and refrigerated for up to 3 days. Reheat it in the microwave or on the stove with a little olive oil over low heat.

               If you love this recipe, please give it 5 stars!

              Pan Roasted Tomato Pasta

              Fresh Tomato Pasta Sauce

              Fresh Tomato Pasta Sauce is a classic Italian recipe bursting with flavor from garlic and basil. Served with spaghetti it's the perfect weeknight dinner.
              Print Pin Rate
              Course: Main Course, Pasta
              Cuisine: Italian
              Keyword: Fresh Tomato Pasta Sauce
              Prep Time: 15 minutes
              Cook Time: 15 minutes
              Total Time: 30 minutes
              Servings: 4
              Calories: 425kcal
              Author: Amy Katz

              Equipment

              • Tomato Knife
              • Kitchen Tongs
              • Herb Scissors

              Ingredients

              • 1 pound pasta, (I use gluten-free spaghetti which is usually 12 ounces)
              • 1 Tablespoon olive oil
              • 3 cloves garlic, minced
              • 1 dry pint cherry or grape tomatoes, halved or quartered, depending on their size
              • salt, to taste
              • fresh basil, to taste
              US Customary – Metric

              Instructions

              • Cook the pasta in a large pot of boiling water according to the package directions. When the pasta is done, dip a coffee mug into the pasta water to reserve about a cup’s worth of the starch water. Drain the pasta and set aside.
              • While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
              • Add the garlic and saute until it’s fragrant, about 30 seconds.
              • Then add the tomatoes to the pan. Saute the tomatoes until they are soft and slightly charred, stirring occasionally.
              • Add salt, to taste, and stir. 
              • Transfer the cooked pasta to the skillet along with the reserved pasta water. (If your skillet isn’t large enough, use the pot you cooked the pasta in instead.)
              • Toss the pasta with the tomato mixture so that all the pasta is coated.
              • Transfer the pasta to a serving dish. Tear the fresh basil leaves and add them to the pasta. Serve immediately.

              Notes

              Leftover pasta can be covered and refrigerated for up to 3 days. Reheat in the microwave or on the stove in a little olive oil over low heat.
               
               

              Nutrition

              Calories: 425kcal | Carbohydrates: 83g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 9mg | Fiber: 2g | Vitamin C: 0.7mg | Calcium: 4mg | Iron: 1.4mg

              Get your FREE eBook Vegan Mediterranean Diet Recipes

                About Amy

                Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

                Previous Post: « Italian Green Beans with Tomatoes and Garlic
                Next Post: Roasted Ratatouille Recipe »

                Reader Interactions

                Comments

                All commentsI made this
                1. Connie

                  September 18, 2019 at 10:04 am

                  Amy
                  Had a few small tomatoes from garden so fixed spaghetti for lunch.
                  It was good, of course I had to add a little cheese. Gary even ate it. I had never saved spaghetti water but had heard the hint before.
                  Thanks for a good way to use up little tomatoes.
                  Connie

                  Reply
                  • Amy Katz

                    September 18, 2019 at 10:13 am

                    Glad you and Gary enjoyed it, Connie!

                    Reply

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                Hi! I’m Amy Katz

                As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you’ll find simple delicious recipes that are easy to make any night of the week. Click here to join the FREE 3-Day vegan Mediterranean diet challenge

                 

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