Pasta con Pomodoro Fresco

Name: Pasta con Pomodoro Fresco
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400g spaghetti or your pasta of choice; Salt, to taste; 600g ripe tomatoes, diced; 4 cloves garlic, minced; 3 tablespoons extra virgin olive oil; Fresh basil leaves, torn; Salt and black pepper, to taste; Parmesan cheese, for serving

Highlighted under: Fast Flavor | Quick Tastes

I absolutely love making Pasta con Pomodoro Fresco during the summer when tomatoes are at their peak. The flavors burst in your mouth, and the freshness of the ingredients makes every bite a delight. This dish is not only simple to prepare, but it also allows the natural sweetness of ripe tomatoes to shine. I usually serve it with a sprinkle of fresh basil and a drizzle of olive oil, which elevates the entire dish. Whether it's a quick weeknight dinner or a special occasion, this pasta always impresses.

Created by

Mia

Last updated on 2026-02-12T19:25:19.024Z

When I first made Pasta con Pomodoro Fresco, I was amazed at how a few simple ingredients could come together to create such a vibrant dish. The key is to use the ripest and freshest tomatoes you can find, as they are the star of this recipe. I often blend varieties like heirloom and cherry tomatoes for a more complex flavor. Their sweetness balances perfectly with the garlic and basil.

Another tip I discovered is to finish the pasta in the sauce for a minute or two. This allows the noodles to absorb some of the flavorful sauce, resulting in an incredibly satisfying bite. Plus, it keeps everything nicely sauced and cohesive. Trust me, this small step makes a significant difference!

        Why You'll Love This Recipe
        Fresh, vibrant flavors that highlight summer produce
Quick and easy to prepare, perfect for busy weeknights
Versatile dish that can be enjoyed warm or at room temperature

      

Understanding the Ingredients

The star of Pasta con Pomodoro Fresco is undoubtedly the ripe tomatoes, whose natural sweetness is the foundation of the dish. When selecting tomatoes, aim for the ripest varieties, such as heirloom or San Marzano, which pack the most flavor. If fresh tomatoes are out of season, you can use canned San Marzano tomatoes as a great alternative, but fresh is always best during the summer. Their juicy, vibrant flesh can transform an ordinary pasta plate into a summer feast.

Fresh basil is another essential ingredient in this recipe, bringing a fragrant aroma and herbal depth. To maximize its flavor, tear basil leaves by hand instead of chopping them with a knife to prevent bruising. If you find yourself out of fresh basil, a pinch of dried basil could work in a pinch, yet the flavor will not be as vibrant. Always remember, fresh herbs are best added towards the end of the cooking process to preserve their essential oils and vibrant color.

Perfecting the Cooking Process

Cooking pasta properly is crucial for achieving the perfect texture. When boiling your spaghetti, ensure the water is generously salted; this enhances the overall flavor of the pasta itself. It's recommended to taste the pasta a minute before the package instructs to check for al dente—there should be a slight bite in the center. If you accidentally overcook the pasta, it can become mushy, ruining the dish's overall appeal. If this happens, quickly rinse it under cold water to stop the cooking process.

As for sautéing the garlic, keep a close watch as it can go from fragrant to burnt within seconds, particularly over medium heat. Aim for a golden hue, as this will ensure its flavor infuses the olive oil without imparting bitterness. After adding tomatoes, don't rush the sauce. Allow it to simmer until the tomatoes break down—this usually takes around 10-12 minutes. The sauce should become slightly thickened, coating the pasta beautifully without being watery.

Ingredients

Ingredients:

For the Pasta

400g spaghetti or your pasta of choice
Salt, to taste

For the Sauce

600g ripe tomatoes, diced
4 cloves garlic, minced
3 tablespoons extra virgin olive oil
Fresh basil leaves, torn
Salt and black pepper, to taste
Parmesan cheese, for serving

Enjoy your fresh pasta dish!

Instructions

Instructions:

Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then add the diced tomatoes, seasoning with salt and pepper. Cook for about 10-12 minutes, until the tomatoes have broken down into a sauce.

Combine Pasta and Sauce

Add the drained pasta to the skillet with the sauce. Toss gently, adding reserved pasta water as needed to reach your desired consistency. Stir in the torn basil leaves.

Serve and Enjoy

Plate your Pasta con Pomodoro Fresco and garnish with freshly grated Parmesan cheese and additional basil if desired. Serve warm and enjoy!

Bon appétit!

Pro Tips

Make sure to use the ripest tomatoes for the best flavor. You can also add red pepper flakes for a touch of heat!

Make-Ahead & Storage Tips

Pasta con Pomodoro Fresco can be prepared in advance, making it an excellent option for meal prep. You can cook the pasta and store it in an airtight container in the refrigerator for up to 3 days. If you choose to make the sauce ahead of time, store it separately; it stays fresh in the fridge for about 4-5 days. When you're ready to enjoy your pasta, gently reheat the sauce on low heat and add a splash of reserved pasta water for the optimal texture.

If you find yourself with leftovers, consider freezing portions of the sauce for future meals. The sauce can last in the freezer for up to 3 months. To thaw, simply leave it in the refrigerator overnight and reheat it gently. This allows the flavors to meld together again, giving you a taste of summer whenever you desire. However, it's best to cook fresh pasta to pair with the sauce upon reheating.

Serving Suggestions

To elevate your Pasta con Pomodoro Fresco, consider topping it with not only freshly grated Parmesan cheese but also a drizzle of high-quality extra virgin olive oil right before serving. This enhances the dish’s depth with a rich, fruity finish and adds a glossy look. If you’re feeling adventurous, a sprinkle of red pepper flakes can provide a delightful kick of heat, balancing the sweetness of the tomatoes beautifully.

For a hearty variation, mix in some sautéed vegetables such as zucchini or bell peppers to the sauce. These add texture and extra nutrition while still allowing the tomatoes to shine. Another option is to incorporate protein like grilled chicken or shrimp, which can be tossed in just before serving for a complete meal. Remember, Pasta con Pomodoro Fresco is versatile, so have fun experimenting!

Questions About Recipes

→ Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned San Marzano tomatoes for a similar rich flavor, but fresh tomatoes are recommended for the best taste.

→ What if I don't have fresh basil?

If you don't have fresh basil, you can use dried basil, but use it sparingly as it's more concentrated.

→ Can this recipe be made vegan?

Absolutely! Just skip the Parmesan cheese or use a plant-based alternative.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove with a bit of olive oil to bring back the flavor.