20-Minute Fresh Tomato Pasta

The result is a simple, light, and incredibly flavorful pasta dinner that tastes like summer in a bowl. And the best part? It comes together in just 20 minutes.

Why You’ll Love This Fresh Tomato Pasta

There is something so satisfying about a recipe that lets really good ingredients do all the work. This fresh tomato pasta uses just a handful of simple ingredients, but the combination is so flavorful.

• Family-friendly: It’s a simple pasta dinner that both kids and adults can enjoy.
• Ready in 20 minutes: Perfect for an easy weeknight dinner.
• Made with fresh ingredients: Juicy tomatoes and fresh basil make this pasta taste incredibly bright and fresh.
• A great way to use summer tomatoes: Have a garden overflowing with tomatoes? This is the recipe for you.
• Simple but flavorful: Garlic, shallot, balsamic vinegar, Parmesan, and basil add layers of flavor without complicating the recipe.
• Easy to customize: Use your favorite pasta, add protein, make it gluten-free, or leave off the Parmesan.

This is one of those recipes you’ll want to keep on rotation all summer long, especially when your garden or farmers market haul leaves you with more tomatoes than you know what to do with!

The Secret to Great Fresh Tomato Pasta

The tomatoes are the star of this recipe, so the better your tomatoes, the better your pasta will be. We have found that garden-fresh tomatoes and those bought at your local farmers market are superior in flavor to those bought at a grocery store! So enjoy those ripe and fresh tomatoes in this delicious recipe this season.

Ingredients Needed for Fresh Tomato Pasta

You only need a handful of ingredients to make this easy fresh tomato pasta: *Scroll to the recipe card for the complete list of ingredients, quantities and instructions.

• Fresh tomatoes: Use ripe tomatoes with plenty of flavor. Heirloom tomatoes are my favorite, but cherry, grape, plum, or regular tomatoes all work.
• Pasta: Spaghetti is my favorite here, but you can use your favorite pasta shape or gluten-free pasta.
• Olive oil: Just a little is needed to sauté the garlic and shallot.
• Garlic: Freshly grated garlic gives the sauce tons of flavor.
• Shallot: Adds a subtle sweetness and savory flavor. A small yellow onion works, too.
• Balsamic vinegar: Don’t skip this! A small amount adds acidity and balances the tomatoes’ sweetness.
• Sea salt: Enhances all of the fresh flavors.
• Parmesan cheese: Adds a salty, savory finish to the pasta. It’s optional, but highly recommended.
• Fresh basil leaves: A generous amount of fresh basil takes this pasta from good to so good.
• Pasta water: Reserve before draining the pasta; it’s key to creating a light, cohesive sauce.

TIP: Best 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 garden-fresh heirloom tomatoes, and for obvious reasons: they tasted best. Because this dish has very few ingredients, choosing the highest-quality, 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 juicier tomatoes don’t need as much, or any, pasta water added to make the sauce.

How to Make Fresh Tomato Pasta

• Cook the pasta: Cook your pasta according to the package directions. Before draining, reserve 1 cup of pasta water. Drain the pasta and set it aside.
• Sauté the garlic and shallot: Heat the olive oil in a large skillet over medium heat. Add the grated garlic and finely minced shallot and cook for 1–2 minutes, until softened and fragrant.
• Cook the tomatoes: Add the diced tomatoes, salt, and balsamic vinegar to the skillet.
• Add the pasta: Add the drained pasta directly to the skillet with the tomatoes and toss everything together. Add any reserved pasta water, if needed, a little at a time until the tomatoes create a light sauce that coats the noodles.
• Finish with Parmesan and basil: Stir in the Parmesan cheese and fresh basil. Taste and adjust the seasoning as needed. Serve immediately with extra Parmesan, fresh basil, freshly cracked black pepper, and red pepper flakes for garnish, if desired.
• Serve: Add pasta to a large bowl, and enjoy.

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.

Easy Ways to Customize Fresh Tomato Pasta

One of the best things about this recipe is how easy it is to make it your own. The basic combination of fresh tomatoes, garlic, basil, and Parmesan is delicious on its own, but there are plenty of ways to change it up depending on what you have in your kitchen.

• Add Protein: grilled chicken, shrimp, Italian sausage or ground chicken or turkey to name a few options.
• Make It Gluten-Free: Use your favorite gluten-free pasta or if gluten is no issue, then your favorite regular pasta of choice!
• Make It Gluten-Free: Simply leave out the Parmesan cheese.
• Add More Vegetables: Try adding more summer veggies: zucchini, summer squash, bell peppers, spinach, arugula, mushrooms, or other veggies of choice.

FAQ’s

Can I Use Cherry Tomatoes?

Absolutely! Cherry and grape tomatoes are a great option when that’s what you have available. They tend to be naturally sweet and become incredibly juicy as they cook.

Can I Use Canned Tomatoes?

Yes, but fresh tomatoes are the star of this particular recipe.

Can I Make This Ahead of Time?

This pasta is best served immediately because the tomatoes are at their freshest and the sauce has the best texture right after cooking.

How to Store Leftover Fresh Tomato Pasta

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

The pasta will absorb some of the tomato sauce as it sits, so don’t be surprised if it looks a little less saucy the next day.

How to Reheat

For the best results, reheat leftovers gently in a skillet over medium-low heat.

Add a splash of water or broth and toss frequently until warmed through. You can also add a drizzle of olive oil to loosen everything up.

Finish with fresh Parmesan and basil before serving.

I don’t recommend freezing this pasta. The fresh tomatoes and basil can change texture after freezing and thawing, and the pasta can become mushy.

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