Quick and Easy Tomato Pasta

tomato pasta in a bowl with parmesan cheese

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

Prep Time 5

Cook Time 13

Servings

Calories 426kcal

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Ingredients

300 grams dried pasta cavatappi or macaroni
60 mls extra virgin olive oil
3 large garlic cloves
1 tube double concentrate tomato puree tomato paste in the U.S
1.1 litres just boiled water
1½ tsp salt

Metric - U S Customary

Instructions

Squash your peeled garlic cloves with the side of a blunt knife and add to the saucepan along with the extra virgin olive oil.
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.
Tip in the just boiled water and stir. Allow to simmer until your pasta is cooked.
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.
Top with cheese to serve. Yeah baby...
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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 etc.
You may need to add more 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. 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