18 Delicious Tomato Pasta Recipes for Every Occasion

There’s something undeniably comforting about a bowl of tomato pasta—it’s like a warm hug on a plate! Whether you’re in the mood for a quick weeknight dinner, a seasonal summer delight, or just craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious Tomato Pasta Recipes for Every Occasion and find your next favorite dish. Let’s get cooking!

Classic Spaghetti with Fresh Tomato Sauce

There’s nothing like the simplicity and freshness of Classic Spaghetti with Fresh Tomato Sauce to bring comfort to your table. This dish is a testament to how a few quality ingredients can create something truly magical.

Ingredients

• 8 oz spaghetti
• 4 large ripe tomatoes, diced
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add diced tomatoes, salt, black pepper, and red pepper flakes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
4. Remove the skillet from heat and stir in the chopped basil.
5. Toss the cooked spaghetti with the fresh tomato sauce until well coated. Serve immediately, topped with grated Parmesan cheese.

The beauty of this dish lies in the vibrant, fresh flavors that come together in under 30 minutes, making it perfect for a quick yet impressive weeknight dinner.

Tip: For an extra burst of freshness, add a handful of arugula to the pasta just before serving.

Creamy Tomato Basil Pasta

Nothing beats the comfort of a creamy tomato basil pasta, especially when it comes together in just under 30 minutes. Perfect for those busy weeknights when you crave something indulgent yet simple.

Ingredients

• 8 oz pasta of your choice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Pour in the can of diced tomatoes and simmer for 5 minutes, allowing the flavors to meld.
4. Stir in 1/2 cup heavy cream, 1/4 cup fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes until the sauce thickens slightly.
5. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

The magic of this dish lies in the balance of creamy and tangy, with a hint of spice from the red pepper flakes that elevates the humble tomato sauce.

Tip: For an extra layer of flavor, reserve a cup of pasta water to adjust the sauce’s consistency if needed.

Garlic Parmesan Tomato Pasta

This Garlic Parmesan Tomato Pasta is a cozy, flavor-packed dish that comes together in just about 20 minutes, perfect for those busy weeknights when you crave something comforting yet effortless.

Ingredients

• 8 oz pasta of your choice
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the cherry tomatoes to the skillet and cook for 3-4 minutes, until they start to soften and release their juices.
4. Toss the cooked pasta into the skillet with the tomatoes. Add the reserved pasta water a little at a time, stirring until the pasta is nicely coated in the sauce.
5. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
6. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the simplicity of its ingredients, which come together to create a vibrant, garlicky sauce that clings perfectly to every strand of pasta.

Tip: For an extra burst of flavor, try adding a splash of white wine to the skillet when sautéing the garlic and tomatoes.

Spicy Arrabbiata Pasta

Spice up your pasta night with this fiery Arrabbiata sauce that’s as easy to make as it is delicious.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 cup fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Pour in the crushed tomatoes, then stir in the salt and sugar. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
4. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce. Stir in the fresh basil just before serving.

The secret to this Arrabbiata’s depth of flavor lies in the balance between the heat from the red pepper flakes and the sweetness of the tomatoes, creating a sauce that’s robust and vibrant.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes.

Tomato and Mozzarella Pasta Salad

This Tomato and Mozzarella Pasta Salad is a vibrant, no-cook dish that brings the freshness of summer to your table in under 20 minutes.

Ingredients

• 8 oz fusilli pasta
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, and mozzarella balls.
3. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper.
4. Pour the dressing over the pasta salad and toss gently to combine.
5. Add the fresh basil and toss once more before serving.

The magic of this salad lies in the contrast between the creamy mozzarella and the tangy balsamic dressing, making it a hit at any potluck or picnic.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Sun-Dried Tomato and Chicken Pasta

This Sun-Dried Tomato and Chicken Pasta is a vibrant, flavorful dish that brings a touch of Mediterranean sunshine to your dinner table, perfect for those nights when you crave something both comforting and exciting.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts, sliced into strips
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes.
3. Add 3 cloves minced garlic, 1/2 cup chopped sun-dried tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes to the skillet. Cook for 2 minutes, stirring frequently.
4. Pour in 1/2 cup heavy cream and bring to a simmer. Let it cook for 2 minutes until slightly thickened.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh basil before serving.

The magic of this dish lies in the sun-dried tomatoes, which pack a punch of umami and sweetness, perfectly balanced by the creamy sauce and tender chicken.

Tip: For an extra layer of flavor, reserve a bit of the pasta water to thin the sauce if it becomes too thick.

Roasted Tomato and Garlic Pasta

Nothing beats the comforting aroma of roasted tomatoes and garlic mingling in your kitchen, especially when they come together in this simple yet flavorful pasta dish.

Ingredients

• 1 lb pasta (your choice of shape)
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Toss the cherry tomatoes and minced garlic with 2 tbsp of olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes on a baking sheet. Roast for 25 minutes until the tomatoes are bursting and the garlic is golden.
2. While the tomatoes roast, cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
3. In a large bowl, combine the roasted tomatoes and garlic with the cooked pasta. Add the remaining 2 tbsp of olive oil, fresh basil, and Parmesan cheese. Toss well, adding reserved pasta water as needed to create a silky sauce.

The magic of this dish lies in the roasted tomatoes, which caramelize in the oven, deepening their sweetness against the sharpness of the garlic and Parmesan.

Tip: For an extra layer of flavor, toast your pasta in a dry pan before boiling to give it a nutty depth.

Tomato Pasta with Ricotta and Spinach

This Tomato Pasta with Ricotta and Spinach is a creamy, comforting dish that comes together in just 30 minutes, perfect for a weeknight dinner that feels a little special.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in diced tomatoes, salt, and black pepper. Simmer for 5 minutes, allowing the flavors to meld.
4. Add spinach to the skillet, stirring until just wilted, about 2 minutes.
5. Reduce heat to low and stir in ricotta cheese until the sauce is creamy and well combined.
6. Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to reach desired consistency.
7. Sprinkle with Parmesan cheese before serving.

The magic of this dish lies in the creamy ricotta that melts into the tomato sauce, creating a luxuriously smooth texture without heavy cream.

Tip: For an extra layer of flavor, toast the pasta in the skillet with a bit of olive oil before adding the sauce.

Cherry Tomato and Arugula Pasta

Brighten up your weeknight dinner with this Cherry Tomato and Arugula Pasta, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 8 oz pasta (your choice of shape)
• 2 cups cherry tomatoes, halved
• 2 cups arugula
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add cherry tomatoes to the skillet, cooking for 3-4 minutes until they start to soften. Season with salt and black pepper.
4. Toss the cooked pasta into the skillet with the tomatoes. Add arugula and reserved pasta water, stirring until the arugula wilts and everything is well combined, about 2 minutes.
5. Remove from heat and sprinkle with Parmesan cheese before serving.

The magic of this dish lies in the contrast between the sweet burst of cherry tomatoes and the peppery bite of arugula, all brought together with a silky sauce made from pasta water and olive oil.

Tip: For an extra layer of flavor, toast the pasta in the skillet with the garlic and olive oil before adding the tomatoes.

Tomato and Sausage Penne Pasta

There’s nothing like a hearty bowl of Tomato and Sausage Penne Pasta to bring comfort to your dinner table, blending rich flavors in every bite.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add 3 cloves minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Stir in the 28 oz can of crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes. Simmer the sauce for 10 minutes, allowing the flavors to meld.
5. Add the cooked penne pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to heat through.
6. Remove from heat and stir in 1/4 cup chopped fresh basil. Serve hot, garnished with 1/4 cup grated Parmesan cheese.

The magic of this dish lies in the spicy kick from the red pepper flakes balanced by the sweetness of the tomatoes, creating a symphony of flavors that’s irresistibly comforting.

Tip: For an extra layer of flavor, toast the penne pasta lightly in the skillet before adding the sauce, giving it a delightful nutty taste.

Tomato Pasta with Olives and Capers

This Tomato Pasta with Olives and Capers is a vibrant, tangy dish that brings a taste of the Mediterranean to your table in under 30 minutes.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup pitted kalamata olives, sliced
• 2 tbsp capers, drained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in diced tomatoes, olives, capers, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
4. Add the cooked spaghetti to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to let the flavors meld.
5. Remove from heat and stir in fresh basil. Serve immediately, topped with grated Parmesan cheese.

The briny olives and capers paired with the sweet tomatoes create a beautifully balanced flavor that’s both refreshing and satisfying.

Tip: For an extra kick, add a pinch more red pepper flakes or a splash of white wine to the sauce while it simmers.

Tomato and Mushroom Pasta

Nothing beats the comforting embrace of a hearty Tomato and Mushroom Pasta, a dish that marries the earthiness of mushrooms with the bright acidity of tomatoes for a truly satisfying meal.

Ingredients

• 8 oz pasta of your choice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften.
4. Stir in diced tomatoes, salt, black pepper, and red pepper flakes. Simmer for 10 minutes, allowing the flavors to meld.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to heat through.
6. Remove from heat and stir in fresh basil. Serve immediately, topped with grated Parmesan cheese.

The magic of this dish lies in the simplicity of its ingredients, which come together to create a depth of flavor that’s both rustic and refined.

Tip: For an extra layer of flavor, try adding a splash of balsamic vinegar to the sauce as it simmers.

Tomato Pasta with Grilled Shrimp

Nothing says summer like a plate of tomato pasta topped with succulent grilled shrimp, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 8 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add shrimp, 1/4 tsp salt, and black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from skillet and set aside.
3. In the same skillet, add remaining 1 tbsp olive oil, garlic, and red pepper flakes. Sauté for 30 seconds until fragrant. Add cherry tomatoes and remaining 1/4 tsp salt. Cook for 3-4 minutes until tomatoes soften.
4. Return cooked spaghetti and shrimp to the skillet. Add basil and lemon juice, tossing everything together until well combined and heated through.
5. Serve immediately, sprinkled with Parmesan cheese.

The magic of this dish lies in the quick sauté of cherry tomatoes, which bursts them just enough to create a light, fresh sauce that clings beautifully to the pasta and shrimp.

Tip: For an extra smoky flavor, grill the shrimp on a barbecue instead of cooking them in a skillet.

Tomato and Eggplant Pasta

This Tomato and Eggplant Pasta is a hearty, flavorful dish that brings the rustic charm of Italian cooking right to your kitchen, perfect for a cozy dinner any night of the week.

Ingredients

• 8 oz pasta (penne or rigatoni recommended)
• 1 medium eggplant, diced into 1-inch cubes
• 2 cups cherry tomatoes, halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add eggplant and cook, stirring occasionally, until golden and tender, about 10 minutes.
3. Add cherry tomatoes, garlic, salt, black pepper, and red pepper flakes to the skillet. Cook for another 5 minutes, until tomatoes begin to soften and release their juices.
4. Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together and cook for 2 minutes, until the sauce slightly thickens.
5. Remove from heat and stir in fresh basil and Parmesan cheese.

The magic of this dish lies in the way the eggplant absorbs the flavors of the tomatoes and garlic, creating a rich, velvety sauce that clings beautifully to every piece of pasta.

Tip: For an extra layer of flavor, toast the pasta in the skillet for a minute before adding the other ingredients.

Tomato Pasta with Fresh Herbs

Nothing beats the simplicity and vibrant flavors of Tomato Pasta with Fresh Herbs, a dish that’s as delightful to make as it is to eat.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the can of diced tomatoes with their juices, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce slightly thickens.
4. Toss the cooked spaghetti into the skillet with the tomato sauce, stirring to coat the pasta evenly.
5. Remove from heat and stir in 1/4 cup chopped fresh basil and 2 tbsp chopped fresh parsley.
6. Serve immediately, garnished with 1/4 cup grated Parmesan cheese.

The fresh herbs and Parmesan add a burst of freshness and richness that elevates this simple pasta dish into something truly special.

Tip: For an extra layer of flavor, toast the spaghetti in the skillet with a bit of olive oil before adding the water to boil.

Tomato and Anchovy Pasta

This Tomato and Anchovy Pasta is a savory delight that brings together the umami richness of anchovies with the bright acidity of tomatoes, all tossed with perfectly al dente pasta.

Ingredients

• 8 oz spaghetti
• 3 tbsp olive oil
• 4 anchovy fillets, chopped
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 chopped anchovy fillets and cook, stirring, until they dissolve into the oil, about 2 minutes.
3. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes to the skillet. Cook until fragrant, about 30 seconds.
4. Stir in the can of diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes, until the sauce slightly thickens.
5. Add the drained spaghetti to the skillet along with 1/4 cup of the reserved pasta water. Toss to coat the pasta evenly, adding more pasta water if needed to loosen the sauce.
6. Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve immediately.

The magic of this dish lies in how the anchovies melt into the oil, creating a deeply flavorful base that’s perfectly balanced by the freshness of parsley and tomatoes.

Tip: For an extra layer of flavor, toast the spaghetti in a dry pan before boiling to give it a nutty taste.

Tomato Pasta with Pancetta and Peas

Nothing beats the comfort of a hearty tomato pasta, especially when it’s jazzed up with crispy pancetta and sweet peas for a delightful contrast in every bite.

Ingredients

• 8 oz pasta (your choice of shape)
• 4 oz pancetta, diced
• 1 cup frozen peas
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
3. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Stir in diced tomatoes, salt, black pepper, and red pepper flakes. Simmer for 5 minutes to let the flavors meld.
5. Add frozen peas to the skillet and cook for another 2 minutes until heated through.
6. Toss the cooked pasta into the skillet with the sauce until well combined. Sprinkle with grated Parmesan cheese before serving.

The crispy pancetta adds a smoky depth to the sweet peas and tangy tomatoes, creating a pasta dish that’s as flavorful as it is colorful.

Tip: For an extra layer of flavor, reserve a cup of pasta water to adjust the sauce’s consistency if needed.

Tomato and Zucchini Pasta

This Tomato and Zucchini Pasta is a vibrant, veggie-packed dish that comes together in just 30 minutes, perfect for a quick weeknight dinner.

Ingredients

• 8 oz pasta (your choice of shape)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add zucchini slices to the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften.
4. Stir in cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for another 3-4 minutes until tomatoes begin to burst.
5. Add the cooked pasta to the skillet. Toss everything together until well combined and heated through.
6. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.

The magic of this dish lies in the quick sauté that keeps the zucchini crisp-tender and the tomatoes juicy, creating a fresh contrast to the al dente pasta.

Tip: For an extra flavor boost, reserve a cup of pasta water before draining and add a splash to the skillet if the dish seems dry.

Conclusion

With 18 mouthwatering tomato pasta recipes, there’s something for every taste and occasion! We hope this roundup inspires your next kitchen adventure. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!