Quick and Easy Tomato Pasta

This Tomato Pasta recipe just blew me away. This is just the sort of food I am looking to cook midweek. Super easy, kid friendly and still delicious enough for the adults to really enjoy. Plus it is all made with store cupboard ingredients and completely in one pot. Wallop.....

I first saw this recipe for tomato pasta sauce on a cooking program years ago and couldn't quite get my head around how it would work with a whole tube of concentrated tomato puree in there.

However after finding myself racking my addled brain for store cupboard recipes, I found it back there next to the food fight at my 18th birthday party and 10 things to do with a paperclip although to be honest I can only remember about 5.

In light of the current situation I thought I should give it a good old go and, keeping an open mind, I got squeezing..... It worked from the get go. 

It required no tweaking just a few don'ts and my new favourite midweek meal was born. It is NOT overly tomatoey and just crazily versatile. Dress it up or down to suit your audience. I add cheddar cheese to it for my children and parmesan/vino for the adults.

The flavour in this pasta dish reminded me of a trip to Rome that I took with my husband a hideous amount of years ago. Lost and rather useless at navigating our way around the city we stumbled tired and hungry into a dimly lit, tiny restaurant that obviously just catered for the locals.

However the Bruschetta (that was all I recognised on the menu) we had was off the scale delicious. I had no idea why it tasted so incredible or what on earth was on the bread to make it taste so. It was a complete foodie experience.

It is only in later years that I have come to realise that it must have been some super quality olive oil that created that AMAZING bruschetta and I can taste a similar flavour in the background of this pasta sauce.

It makes me want to go on some informative olive oil course in Italy, dressed in linen, so I can fill my shelves with fancy pants bottles that allow me to create taste sensations with a mere drizzle.

*Scroll down to the bottom of this post for a full printable recipe card with exact ingredients and method*

Tomato Pasta Sauce Ingredients

Double Concentrate Tomato Puree - I use a 142 gram whole tube as did the original recipe. That was why it stuck in my mind. It feels bonkers but it just works. It has a depth and mellow richness that a standard tin of tomatoes does not come close to. It is known as Tomato Paste in the U.S

Extra Virgin Olive Oil-60 mls- Use the best you can afford or get hold of. Make sure you like it before you buy it though. The flavours do vary. But a good olive oil that you love really does make a difference here. It sounds like a lot but it is another ingredient that is crucial to it's deliciousness. What happens is the olive oil forms an emulsion with the puree and thickens it into a lush velvety sauce. Who knew? I suspect I should of. If you don't have Extra Virgin Olive Oil then simply use Olive Oil. It will still be good.

Garlic Cloves - 3 fat whole garlic cloves or the equivalent. Don't be tempted to skimp on the garlic. Usually 1 tsp garlic powder or 1 ½tsp  of garlic granules if garlic cloves prove elusive. I would add the powder and granules with the tomato puree instead of in the olive oil as it may burn easily.

Just Boiled Water 1.1 litres - I don't like to use chicken or vegetable stock as this is about the flavours of the olive oil, garlic and tomatoes alone.

300 gms (3 cups) dry Pasta - The pasta I recommend here is of the thicker kind rather than the Fusilli or Penne. I like the Cavatappi , Cavatelli or Elbow Macaroni.

Season carefully as this pasta dish needs salt to really bring out the simple flavours. It's essential. I love to use Maldon Sea Salt Flakes it is the most delicious stuff.

Recipe For Tomato Pasta

• Squash the cloves with a blunt knife trying to keep them as whole as possible.
• Tip the olive oil into a medium saucepan and add the garlic cloves.

• Bring to a gentle simmer and cook the garlic without burning or colouring too much for a few minutes.
• Add the whole tube of Tomato Puree to the saucepan. If it splutters and spits too much your pan is too hot so turn the heat down a little.

• Simmer again for a couple of minutes whilst gently stirring the whole lot with a wooden spoon or similar.
• Add the dry pasta to the sauce pan and stir through the mixture.

• Add the just boiled water and again give a stir through.

Ready to simmer

• Simmer for as long as the packet instructions say your pasta takes to cook and the suce has thickened.
• Stir every few minutes.
• When the pasta is cooked just as you like it then you will have the most luxurious sauce.

• Serve and sprinkle with your choice of cheese.

Tomato Pasta Tips

• For ease I tend to use an american cup measure (3 cups ) to scoop up my pasta and add my just boiled water. You simply add double the amount of water for pasta. So 3 cups of pasta = 3 cups of water.
• You may need to add another splash of boiled water towards the end of the cooking if it looks like it may need it. It depends on the type of pasta used too.
• Use the best Extra Virgin Olive Oil you can.
• Don't skimp on the amount of garlic.
• Season carefully. This dish can take a lot of salt. In fact it needs it.
• Use a small enough saucepan so that the whole lot comes about half way up the side of the saucepan. That way the pasta stays submerged by the water.
• Do not to let your garlic burn or colour too much. It will give a bitter taste to the oil.
• If your pan splutters and spits too much when you had the tomato puree then turn down your heat a little.
• If you find your pasta  needs a bit more sauce then add a little water and stir.
• If your sauce is not thick enough then keep your pasta simmering a little longer. It should coat the pasta well.
• I like to serve it with a salad and some garlic bread for a real family treat.
• When storing cooked pasta keep it in the fridge in a container once cooled. It will keep for 3-5 days in the fridge. Reheat till piping hot.
• Once cooked and cooled it can be frozen for up to 3 months.

If You Like This Recipe Then You May Like These

Cheesy Chicken Pasta With Broccoli

Loaded Mexican Wedges

Sausage Pasta

Spaghetti Bolognese

Easy Vegetable Lasagne

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