Quick Tomato Pasta Recipe – Easy Italian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Quick Tomato Pasta Recipe – Easy Italian Comfort Food

Hey everyone! If you’re anything like me, sometimes you just need a comforting, flavorful meal that comes together quickly. This quick tomato pasta recipe is my go-to for those nights. It’s simple, satisfying, and always hits the spot. I first made this when I was a student and craving something that felt like a hug in a bowl – and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This tomato pasta is seriously easy. It takes about 30 minutes from start to finish, making it perfect for busy weeknights. Plus, it’s incredibly versatile – you can easily customize it with your favorite veggies or a little extra spice. It’s a classic Italian-inspired dish with a little Indian kitchen twist, using ingredients we all have easy access to.

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 1 ¼ cup Shell pasta or any pasta
• 6 Large Tomatoes
• 1 Onion
• 2 tbsp Garlic (minced)
• 1 cup Bell Pepper (all colors, chopped)
• 1 tbsp Tomato ketchup
• ¾ tsp Dry Oregano powder
• ½ – ¾ tsp Dry Basil Powder
• Salt to taste
• Pepper powder to taste
• ¼ cup Grated cheese (mozzarella, parmesan, or Amul)
• As needed Salt (for pasta water)

Ingredient Notes

Let’s talk ingredients! Using good quality tomatoes makes a huge difference. I like to use a mix of ripe tomatoes for both chopping and pureeing – it gives the sauce a lovely depth of flavor.

Now, about the pasta. Shell pasta (or conchiglie as the Italians call it!) is fantastic because the sauce gets right inside. But honestly, any pasta shape works – penne, fusilli, even spaghetti! Feel free to use what you have.

And let’s not forget the herbs! Oregano and basil are essential for that classic Italian flavor. Don’t skimp on these! If you have fresh herbs, even better – add them towards the end of cooking for a brighter taste.

Finally, cheese! While Parmesan is traditional, Amul cheese is a super popular and readily available option here in India, and it melts beautifully. It’s a great substitute if you can’t find Parmesan.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring a pot of salted water to a boil. Add the pasta and cook until al dente – that means it should be firm to the bite. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process. Set aside.
2. Now, for the sauce! Bring water to a boil and blanch 6 large tomatoes for 1-2 minutes. Peel, core, and chop 2 tomatoes; puree the remaining 4.
3. Heat a little oil in a pan over medium heat. Add the minced garlic and chopped onion and sauté until they become translucent and fragrant.
4. Add the chopped tomatoes and cook for about 2 minutes, letting them soften slightly. Then, stir in the chopped bell peppers.
5. Pour in the tomato puree and ketchup. Add the oregano, basil, salt, and pepper. Give everything a good stir and let the sauce simmer for about 10-15 minutes, or until it thickens to your liking.
6. Add the cooked pasta to the sauce and toss to coat everything evenly.
7. Finally, sprinkle with grated cheese and garnish with a little chopped parsley.

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Taste the sauce as it simmers and adjust the seasoning as needed.
• If the sauce is too thick, add a splash of pasta water to thin it out.
• A pinch of sugar can help balance the acidity of the tomatoes.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

Vegan Variation

My friend Priya is vegan, and she loves this pasta with a few tweaks! Use a plant-based cheese alternative and make sure your ketchup is vegan-friendly (some contain fish sauce!). It’s just as delicious, I promise.

Gluten-Free Variation

If you’re gluten-free, simply use your favorite gluten-free pasta. There are tons of great options available now!

Spice Level Adjustment

My brother loves a little heat, so I often add a pinch of chili flakes to the sauce. Feel free to adjust the amount to your preference.

Quick Weeknight Meal Adaptation

Short on time? Use canned diced tomatoes instead of fresh. It won’t have quite the same depth of flavor, but it’s a lifesaver on busy nights.

Serving Suggestions

This pasta is a complete meal on its own, but it’s also great with a side salad and some garlic bread. A simple green salad with a vinaigrette dressing complements the richness of the pasta perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen up the sauce.

FAQs

Q: What type of pasta works best for this sauce?

A: Shell pasta is great because it holds the sauce well, but honestly, any shape you like will work! Penne, fusilli, or even spaghetti are all good options.

Q: Can I use fresh tomatoes instead of canned/puree?

A: Absolutely! You’ll need about 8-10 ripe tomatoes. Blanch, peel, and chop them before adding them to the sauce.

Q: How can I make the sauce less acidic?

A: A pinch of sugar or a small knob of butter can help balance the acidity. You can also add a splash of cream.

Q: Can this pasta be made ahead of time?

A: You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the pasta when you’re ready to serve.

Q: What is a good substitute for Amul cheese?

A: Mozzarella or Parmesan cheese are great substitutes. You could also try another readily available Indian cheese like paneer, though it will have a different flavor and texture.