Tomato Sauce Pasta is a classic pasta recipe bursting with flavors of homemade tomato sauce. Ready in 30 minutes. Red Sauce Pasta is super simple to prepare and bursting with the freshness of tomatoes, and basil.
Tomato Sauce Pasta Ingredients:
Tomato sauce: The soul of the red sauce pasta is the homemade tomato sauce prepared from scratch. It may sound like a lot of work but a delicious pizza and pasta sauce does not take more than 30 minutes. And it lasts, almost a month in the fridge.
Pasta: Penne pasta or spaghetti is a perfect fit for the robust red sauce. I love the way sauce clings within the tubes of penne pasta, making each bite full of flavors. Feel free to experiment with any other variety of pasta shape for this recipe.
Vegetables: This tomato sauce pasta recipe lists the seasonal vegetables I prefer in my pasta – bell peppers and zucchini. But go ahead and pick vegetables of your choice to make a colorful bowl of pasta. From mushrooms, peppers, squash, pumpkin to green leafy vegetables, you can add any vegetable in this red sauce pasta.
Herbs: Fresh basil adds so much life to the pasta. The flavor of basil leaves cuts down the acidity of the tomatoes and makes the taste of pasta so much authentic. A mix of basil and flat parsley can also be used.
Cheese: Any kind of hard cheese (parmesan, cheddar or if you prefer, mozzarella), grated and sprinkled generously on top of red sauce pasta.
How To Cook Pasta Perfectly?
To cook pasta perfectly every time you need – a large saucepan or pot, water, salt, tongs, and a metal colander.
Boil water in a large saucepan. If you are using 1 cup of pasta, add at least 6 cups of water. Season the water generously with salt. This way you will always end up with a well-seasoned pasta and not a bland one.
Once the water starts boiling vigorously, add pasta and stir so that it doesn’t stick to the bottom of the pan. Don’t break the pasta; it will soften up within 30 seconds.
Test the pasta by tasting to check for doneness. Pasta cooked properly should be al dente—a little chewy. Or cook it for a little longer time if you prefer over-cooked pasta.
Reserve some of the starchy boiled pasta water to flavor the sauce. Drain cooked pasta in a metal colander. If serving hot, add into the sauce right away. If you’re making a pasta salad, then run under cold water to stop the cooking.
Here are a few more pasta recipes you might like:
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Classic Tomato Sauce Pasta
- 200 gram penne pasta
- 2 Cup tomato pasta sauce (see recipe here)
- 1 teaspoon dried oregano
- 1 teaspoon dry red chilli flakes
- 1/2 Cup finely chopped zucchini
- 1/2 Cup finely chopped red bell pepper
- Salt to taste
- 4 – 5 fresh basil leaves
- 1/4 Cup sliced black olives
- 1/4 Cup cherry tomato, cut into halves
- 1/4 Cup grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- Prepare the homemade tomato sauce (See how to prepare pizza/pasta sauce at home).
- Next, boil the pasta in salted water till al-dente or cooked as per your liking. Drain water from the boiled pasta and transfer it to a colander. Reserve a cup of the pasta water to flavor the sauce later.
- In a non-stick stir fry pan (buy it here) heat a tablespoon of olive oil. Stir fry zucchini and bell pepper till it for 3 – 5 minutes. Season with salt. Transfer to a plate and set aside.
- Transfer the tomato sauce to a pan. Turn on the heat. Add the boiled pasta along with the stir-fry vegetables and stir to combine. Add oregano and red chili flakes.
- Cook on a medium flame for 3 – 5 minutes for the pasta to absorb the flavors of the sauce while stirring the pasta occasionally in between. Adjust the consistency of the sauce by using reserved pasta water.
- Before serving the pasta, add fresh basil leaves, olives, cherry tomato, extra virgin olive oil, and grated cheese.
- Serve tomato sauce pasta warm with toasted garlic bread on the side.
- Equipment Used: Saucepan (buy it here), Stir Fry Pan (buy it here)
- Tomato Sauce for the pasta can be prepared a day or two in advance and store it in the fridge. Watch my video of homemade tomato sauce.
- You can use penne, spaghetti or any other shell shaped pasta for the tomato sauce.
- After adding cheese you can bake the pasta as well for 5 – 10 minutes at 180 degree C, for a crusty, cheesy texture.
- If black olives are not available use green olives.