Recipe Overview
Why you’ll love it: Bright and summery fresh tomato pasta is the perfect weeknight meal. It’s made with juicy ripe tomatoes tossed with aromatic basil, garlic, red pepper flakes, salty capers and sharp Parmesan cheese. Enjoy all the flavors of al fresco dining packed into a quick and easy pasta recipe.
How long it takes: 30 minutes to marinate your tomatoes, plus a bit of prepping and boiling the pasta
Equipment you’ll need: one bowl and a pot for cooking the pasta
Servings: 4
Easy Fresh Tomato Pasta
Are you looking for the perfect warm weather pasta recipe? Because I’ve found it! Everyone associates pasta recipes like spaghetti and meatballs with cozy, colder seasons but this fresh tomato pasta is made for summer meals.
Aromatic basil and perfectly ripe tomatoes bring loads of summertime flavor to this simple, comforting pasta dish. The bright flavors are amped up with fresh garlic and salty capers, while red pepper flakes give the sauce a bit of a bite. It’s a simple recipe with loads of zest and kick.
(Of course, that’s not to say it wouldn’t be just as delicious any other time of the year. Every bite tastes like an al fresco lunch in the Mediterranean, and who wouldn’t want that mental holiday in the dead of winter?)
No Cook Pasta Sauce
Here’s why you’ll be making this fresh tomato pasta recipe all summer, and all year round.
Fresh ingredients. Ripe tomatoes, fresh herbs, shallots, and freshly shredded Parmesan cheese bring all sorts of vibrant flavors to this easy pasta dish.
Easy to make. This recipe is ideal for any skill level in the kitchen. Once the tomatoes are prepped and marinated, the finished pasta comes together quickly and easily. Simply boil your pasta and toss everything together. This recipe is easy to make for weekday dinners but is perfectly acceptable when you have guests, too.
Versatile. There are loads of ways that you can switch up the ingredients in this tomato pasta to suit your needs and tastes. Check out some suggestions later on in the post!
“Love, love, love this pasta recipe! …This recipe is tasty, and refreshing.”
Ingredient Notes
I love making this fresh tomato pasta when tomatoes are in season. Ripe, juicy tomatoes are a must! Below I’ve outlined some of the ingredients you’ll need. Remember to refer to the full recipe details in the recipe card.
- Tomatoes: Use any variety you’d like, or any combination of fresh, ripe tomatoes. The best tomatoes can be found when they’re in season. Look for them at your local farm market. You can use Roma tomatoes, regular garden tomatoes, heirloom tomatoes, or even cherry tomatoes.
- Shallot and Garlic: These are our lovely aromatics. Make sure to mince both the shallot (or small onion) and garlic cloves very finely, or use a garlic press. Try to avoid pre-minced garlic in a jar. Since the ingredients in this recipe are simple and fresh, it’s important to use high quality ingredients to achieve the best results.
- Olive Oil: Olive oil has a starring role in this pasta recipe, so make sure to use good quality extra virgin olive oil for the best possible flavor.
- Capers: I love the bright, floral brininess that capers bring to this tomato pasta. Alternatively, use olives. If you don’t like either, feel free to skip them altogether.
- Parmesan: Nothing beats freshly shredded Parmesan cheese! I’ve tried this recipe with the shelf-stable grated Parmesan cheese and it just isn’t as good.
- Pasta: Cook your choice of pasta noodles. I like campanelle simply because of their fun shape, but you can make this recipe with any pasta variety you prefer (fusilli, penne, bow-tie, linguini, spaghetti, and so on).
- Basil: Fresh basil compliments the sweet tanginess of the tomatoes beautifully.
How to Make Fresh Tomato Pasta
Core and chop the tomatoes. Using a sharp knife, cut your tomatoes in half and cut out the lighter, tough centers. Next, give the tomatoes a gentle squeeze to remove the excess seeds. After, dice the tomatoes into smaller pieces, which should leave you with about 3 cups. If you’re using cherry tomatoes, simply cut them in half.
Marinate. With your diced tomatoes in a large bowl, stir in the minced garlic and shallot, along with capers, salt, and red pepper flakes. Drizzle a few generous glugs of olive oil over the tomato mixture. Toss everything together, and let the tomatoes stand on the counter, covered, for 30 minutes.
Boil the pasta. Meanwhile, bring a large pot of water to a boil. Remember to salt your pasta water! Cook your favorite pasta according to the directions on the package. I always aim for al dente, but you can cook the noodles to your liking. Before you drain the pasta, scoop out a half-cup of the pasta water to keep aside for the sauce.
Combine. Toss the cooked and drained pasta in a bowl with the marinated tomatoes. Now you’ll add the reserved pasta water, a little at a time, to reach a silky, saucy consistency. Right before you serve the pasta, sprinkle a little extra Parmesan cheese on top, and dig in.
Tips for Success
- Salt your pasta water. There’s an Italian saying that insists that the water used to cook pasta must be “salty like the Mediterranean sea”, and it’s true. Well-salted pasta water is the key to seasoned, flavorful pasta noodles.
- Reserve some of the pasta water. Don’t forget to save a half-cup or so of the pasta water before you toss the rest out. The starchy pasta water helps to create a luxurious, creamy sauce without the need for cream. It’s honestly a game-changing cooking hack for all types of pasta sauces, and not just this recipe!
Recipe Variations
- Add protein. This vegetarian pasta recipe is delicious as is, but you can easily bulk it up with your favorite protein. Stir in cooked shredded chicken or crispy pancetta (or bacon). Make seafood pasta with lemon pepper shrimp or shrimp scampi.
- Add balsamic. Balsamic vinegar compliments the fresh flavors in this recipe, so go ahead and add a splash of either white balsamic or regular balsamic vinegar while the tomatoes are marinating. It’s also wonderful with a drizzle of balsamic reduction.
- Experiment with different herbs. Basil is pretty classic with this recipe but fresh thyme, parsley, or oregano would be delicious.
- Add green veggies. Stir in sautéed spinach, sautéed zucchini, or steamed broccoli.
What to Serve With Tomato Pasta
There are so many ways to turn this light and flavor-filled fresh tomato pasta into an easy lunch or dinner. You can’t go wrong with pasta and a side of tomato bruschetta. I sometimes serve it bistro-style with crusty ciabatta and bread dipping oil, and a green salad tossed with creamy Italian dressing.
For a heartier meal, serve this tomato basil pasta topped with grilled balsamic chicken, paired with a glass of your favorite white wine spritzer or a classic Negroni cocktail.
Refrigerator: Refrigerate any leftover pasta in a covered container for up to 3 days. Since the pasta tends to absorb more liquid as it sits, stir in a bit of water or extra olive oil when you’re reheating it on the stove or in the microwave to help loosen it up again. Alternatively, you could enjoy it cold as a pasta salad. Try it with a sprinkle of balsamic vinegar and olive oil to refresh it.
Freezer. I don’t usually recommend freezing pasta recipes like this one, as the noodles often become mushy when thawed. If you absolutely must freeze it, store the pasta in an airtight container and keep it frozen for up to 1 month. Thaw the pasta in the refrigerator before reheating. Keep in mind, it won’t be the same as it is fresh.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #81. You’ll find a wholesome recipe for each weekday plus a categorized grocery list.
More Pasta Recipes to Try
Fresh Tomato Pasta
Ingredients
- 1 ½ pounds assorted ripe tomatoes
- 1 shallot (finely minced)
- 2 cloves garlic (finely minced or pressed)
- ¼ cup extra virgin olive oil (use a good quality olive oil)
- 2 tablespoons capers (drained)
- ¾ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (more or less to taste)
- ½ cup shredded Parmesan cheese, divided (see note)
- 8 ounces uncooked pasta
- 1 cup fresh basil, sliced or torn
Instructions
- If the tomatoes are large, core them (remove the tough center and stem) and squeeze out the excess seeds. Discard the seeds and core. Chop the tomatoes into bite-size pieces, about ¾ inch. You should have about 3 cups.1 ½ pounds assorted ripe tomatoes
- Stir in minced shallot, garlic, olive oil, capers, salt, and red pepper flakes. Stir in ¼ cup cheese.1 shallot, 2 cloves garlic, ¼ cup extra virgin olive oil, 2 tablespoons capers, ¾ teaspoon kosher salt, ¼ teaspoon red pepper flakes, ½ cup shredded Parmesan cheese, divided
- Cover the bowl and let stand at room temperature for 30 minutes to an hour.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve ½ cup of pasta water before draining the pasta.8 ounces uncooked pasta
- Add pasta and basil to tomato mixture and combine, adding reserved pasta water, 2 tablespoons at a time, as needed to make a sauce. Serve garnished with remaining Parmesan.1 cup fresh basil, sliced or torn
Notes
- Pasta: I like to use campanelle pasta or something similar in size because it works well with the chopped tomatoes, ensuring that you get both pasta and tomatoes in every bite. Eight ounces of uncooked campanelle is about 3 cups; once it’s cooked, you’ll have about 6 cups of pasta.
- Parmesan cheese: Freshly shredded Parmesan works best for this recipe. Grated Parmesan is too fine to mix in with tomatoes. If you only have grated Parmesan, I would suggest stirring it into the cooked pasta when you add the tomatoes.
- Variations: If you prefer, omit the capers or substitute sliced olives. Kalamata or Castelvetrano olives work really well. Red pepper flakes can be omitted, or you can add an extra pinch, whatever you like best.
- Storage: Cover and refrigerate leftovers promptly. The tomato pasta will keep for up to 3 days. It can be enjoyed cold, as a pasta salad, or reheated. Since pasta tends to continue absorbing liquid, even in the refrigerator, add a splash of extra olive oil, balsamic syrup, or Italian dressing if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This is a very easy and delicious pasta salad recipe. I added fresh asparagus also. I plan to warm some previously grilled chicken breasts and add in for a second meal tonight. I left the juice of the tomatoes which added more tomato flavor to the salad.
So glad you enjoyed it!
Love,love ,love this pasta recipe! As we are in a heat wave on Vancouver Island Canada, all I have to do is cook the pasta…..no ovens , BBQ s. This recipe is tasty, and refreshing. Thanks for sharing. Love all your recipes.
Gail
Thank you so much for the kind words! I’m glad you love this recipe.
We just planted our tomatoes this past week and here in northern IL, we won’t see fruit until around August so I plan on saving this great sounding recipe for then. We have 2 different cherry tomatoes and then 5 heirloom varieties. We love tomatoes and are always looking for new ways to have them as we usually get a gazillion once they start to ripen. Many times I make a caprese style salad with them, red onion, fresh mozzarella and a homemade balsamic vinaigrette…plus a really nice bottle of red wine! I look forward to making this pasta salad – thank you for sharing.
Oooh I’m jealous of your tomato bounty! I hope you love this recipe!