Pasta with Fresh Tomato Sauce

A Fresh Tomato Sauce Recipe is something everyone needs in their pasta recipe repertoire. It can be made in a matter of minutes and requires only a few basic ingredients to produce the most delicious, fresh-tasting sauce. Once you try homemade tomato sauce, you’ll never go back to anything in a jar! 

For more easy pasta recipes, try my Shrimp Scampi with Angel Hair Pasta, Pesto Ravioli with Peas and Shallots, Creamy Sundried Pasta, Orecciette Pasta with Sausage and Broccoli Rabe, or Pasta with Tomato Cream Sauce.

Ingredients:

• Pasta: For this recipe, I like using spaghetti, but angel hair or linguini would work too.
• Olive Oil: Adds a nice, luxurious texture to the tomato sauce. I use 2 tablespoons to make sure the finished sauce isn’t too dry.
• Fresh Tomatoes: I prefer vine-ripened tomatoes for this recipe because of their flavor. They can be medium-sized or cherry-sized. If tomatoes are far out of season, use cherry tomatoes for a sweeter tomato and consider adding 1-2 tablespoons of tomato paste to the finished sauce if more tomato flavor is desired.
• Garlic: Use fresh garlic, not pre-crushed garlic from a jar, which can be a bit harsh. The fresh garlic will sweeten as it simmers in the sauce.
• White Wine: Use a dry white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio.
• Salt and Freshly Cracked Black Pepper: Just to taste.
• Fresh Basil Leaves: The combination of fresh basil, garlic, and tomatoes is a classic flavor, creating a delicious, fresh-tasting pasta sauce. Alternatively, fresh parsley or thyme is a nice alternative.
• Freshly Grated Parmesan: Optional at the end as a garnish, or grate a little into the sauce for a cheesier sauce.

Step#1: Slice the Tomatoes

• I like to use vine-ripened or Roma tomatoes, which are readily available and full of tomato flavor.
• They are also less juicy than other tomato varieties, which makes them great for a sauce since you end up with less water and more flavor.
• If buying tomatoes out of season, place them on the windowsill for 2-3 days, and their flavor will be even better. Just do not store tomatoes in the refrigerator! That is an instant flavor killer! It will also ruin the texture of the tomatoes!
• Slice the tomatoes in half, then cut them into large dice.
• I don’t think it’s necessary to peel tomatoes for making a sauce. Their skins are thin enough that they just cook down into the sauce without a problem. 

Step#2: Cook the Tomatoes and the Pasta

• Heat a large skillet with olive oil over medium heat. Stir the tomatoes in the skillet; cook them in the olive oil until tender and fragrant.
• The olive oil gives the tomatoes flavor but also adds to their sauciness. 
• While the tomatoes simmer, boil the pasta in salted water until al dente.

Step#3: Season the Tomatoes

• I like to add 1-2 cloves of minced garlic to this sauce, but wait until the tomatoes have a head start and release their juices.
• Otherwise, the garlic will burn in the hot oil, ruining the flavor of your tomato sauce. 
• Once you have burnt garlic, unfortunately, there’s really no way to fix it! And you’ll have to start over.

Step#4 Add the Wine

• Once the tomatoes start to break down, and you can see a sauce forming, add the wine.
• I like to use a dry white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio. 
• But you can also swap the wine for a little squeeze of lemon juice if you don’t drink or want to avoid alcohol. I did this a lot when I was pregnant with my kids! 
• Then season with salt and pepper and simmer until the mixture is reduced and thickened. For a little more luxurious texture, you could also swirl in a tablespoon of butter into the finished sauce.
• The final step is to add some fresh basil. If you don’t have fresh, dried works too! 

Step# 5 Toss the Sauce with the Pasta

• It’s best to drain your pasta and add it to the skillet rather than adding the sauce to the pasta.
• This will ensure the pasta is fully covered in the tomato sauce when you serve it and prevent clumping.
• To create a nice presentation, twist the pasta with tongs and swirl it around into a nest design in a shallow bowl.
• Spoon over the tomatoes to ensure each portion gets enough.

Serving Tips:

• Top with freshly grated Parmesan cheese. Grating Parmesan cheese right before serving your pasta is the best way to enjoy it! 
• Top off your pasta with a sprig of fresh basil, or red pepper flakes for some heat, and you’ll have a beautiful pasta recipe that feeds the body and soul.