One Pot Fresh Tomato Sauce Pasta
This is one of those recipes that I make on repeat. It’s such a tasty and satisfying way to use fresh tomatoes. Tomatoes out of season? Use canned or frozen to get that fresh-from-the vine taste. This truly is a one-pot recipe and a fairly quick meal. Dress it up with sauteed veggies or serve with a side of meatballs.
Ingredients
- 16 ounces pasta if using spaghetti or fettuccine, break the noodles in half
- Olive oil three to four tablespoons–enough to cover the bottom of the pan
- 2 Tbsp. tomato paste
- 4-6 cups tomatoes roughly chopped
- Generous handful of fresh basil leaves slivered
- Salt
- 4 c. water
- 3/4 c. Shredded parmesan cheese
Optional Toppings:
- Fried Zucchini
- Sliced Olives
- Crushed Red Pepper Flakes
- Garlic
- Sauteed Mushrooms
- Cooked Beans
Instructions
- Put the olive oil in a deep skillet or a medium dutch oven. Add tomato paste, tomatoes, water, 1 tsp. salt, and basil to pot. Bring to a boil over medium-high heat.
- Cook until gently bubbling and tomatoes have started to break down.
- Add pasta. Stir frequently to prevent sticking. Once pasta is cooked through, shut off the heat and stir in the parmesan cheese. Sauce will thicken as it stands.
- Serve in bowls with desired toppings.
Notes
I first shared this recipe with Featherstone Farm CSA shareholders. It's one of my kids' absolute favorites! My youngest kiddo will add olives to just about anything so that was definitely one of her topping choices.
