There’s no doubt about it. This vegetarian Tomato Pasta recipe is the ULTIMATE cheat recipe. This is taking a one pot recipe to the extreme. We literally just put all of the ingredients in a pan together and simmer it until it’s cooked. That. Is. It! It has delicious Italian-y tomatoey vibes, and we can rustle it up from store cupboard bits and bobs to make this comfort food dish in less than 20 minutes. A perfect low-effort, maximum satisfaction dish that’s speedy and budget friendly!
Why you’ll love this simple Tomato Pasta recipe
⭐️ So easy, so quick ⭐️ All made in one pan ⭐️ Comfort with zero fuss The starch in the pasta helps to thicken the liquid and gives the sauce a silky texture that gets better as it cooks. Plus, it means using one less pan and minimal effort levels! This quick Tomato Pasta recipe is so delicious and hearty, but I wanted it to be versatile too. After plenty of testing and adding a little pesto kick and plenty of tomatoey flavour, it is fine to eat as it comes – BUT feel free to throw in any ingredients you have that either elevate the dish for you or just needs using up. Perhaps you want meat in it too – go forth and make it your own!
tomato Pasta Ingredients notes
Spaghetti – We’re using the average dried spaghetti here, not fresh. Feel free to use wholewheat or gluten free too Stock, tinned tomatoes & tomato puree – These are the base for our sauce and important ingredients, so the better quality you use, the tastier the dish will be. I recommend Marigold for stock. You can also use homemade stock if you like Parmesan – Grana Padano is a good, slightly cheaper alternative to Parmesan if you prefer
NB If you don’t serve this as soon as it’s cooked, you’ll find that the sauce absorbs into the pasta and there’s not a lot left. It won’t affect the taste, you may just want to add a splash more stock when you warm it through. In the freezer I’m not a big fan of freezing pasta as it can go quite mushy when defrosted and reheated. All that said, there’s nothing wrong with freezing for lunch if you have leftovers, it’s just not quite as good as fresh or reheated from the fridge. Mix it up by adding what you have available in your fridge. For example, this recipe is great with mushrooms and chorizo – just fry them up in the pan for a few minutes before adding the rest of the ingredients. There are so many options, feel free to use your imagination! Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
