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tomato pasta in a bowl with parmesan cheese

Quick and Easy Tomato Pasta

This Quick And Easy Tomato Pasta is delicious and velvety all at the same time. Perfect for a mid week meal when time is tight and you're looking for a taste sensation. The Tomato Pasta Sauce is the star of the show here.

Course Main Course
Cuisine Italian
Keyword pasta recipes, tomato pasta
Prep Time 5 minutes
Cook Time 13 minutes
Servings 4
Calories 426 kcal


  • 300 grams dried pasta cavatappi or thicker pasta shapes
  • 60 mls extra virgin olive oil
  • 3 large garlic cloves
  • 1 tube double concentrate tomato puree
  • 1.1 litres just boiled water
  • tsp salt


  1. Squash your peeled garlic cloves with the side of a blunt knife and add to the saucepan along with the extra virgin olive oil.

  2. Simmer gently for a few minutes. Add the tomato puree and stir in a little. Allow to cook for another couple of minutes before adding the dried pasta and stirring through. Add the salt.

  3. Tip in the just boiled water and stir. Allow to simmer until your pasta is cooked.

  4. The sauce should be velvety and thick. Add more water if it isn't and stir again until it comes to life. Season to Taste.

  5. Top with cheese to serve. Yeah baby...

  6. Apply To Smug Store Cupboard Face

Recipe Video

Recipe Notes

  • I tend to use an american cup measure to scoop up my pasta and add my just boiled water. You simply add double the amount of water for pasta. So 2 cups of pasta = 4 cups of water. I use 1 cup of pasta for 2 people.
  • The weighed out measurements in this recipe are for those without an american cup measure. If weighing out the pasta 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 pasta used too.
  • Use the best Extra Virgin Olive Oil you can. Make sure you like the particular brand it is though.
  • 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 add 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.
  • I have kept it warm for 15 minutes after it was cooked and it stayed soft and loose.
  • I like to serve it with a salad and some garlic bread for a real family treat.
  • The usual tips apply for storing cooked pasta. Keep it in the fridge in a container once cooled. It will keep for 3-5 days in the fridge.
  • Once cooked and cooled it can be frozen for up to 3 months.

All nutritional info is approximate and intended only as a guide.


Nutrition Facts
Quick and Easy Tomato Pasta
Amount Per Serving
Calories 426 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 886mg39%
Potassium 316mg9%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 4g4%
Protein 10g20%
Vitamin A 162IU3%
Vitamin C 4mg5%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.