Garlic and Fresh Tomato Pasta
A comforting weeknight pasta tossed in a quick garlic, fresh tomato and bell pepper sauce. Ready in under 30 minutes with pantry staples and finished with a generous handful of Parmesan — simple, budget-friendly and deeply satisfying.
🛒 Ingredients
4 servings
- 500 g pasta (fusilli or spaghetti)
- 2 liters water
- 1 tbsp salt
- 1 tbsp olive oil (optional, for boiling)
- 2 fresh tomatoes, seeded and diced
- 1 onion, finely chopped
- 1/2 bell pepper, finely chopped
- 6 garlic cloves, crushed
- 1 tbsp butter or margarine
- 2 tbsp olive oil
- 2 tbsp tomato paste (optional)
- Grated Parmesan, to serve
- Salt and freshly ground black pepper
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Directions
- 1
Bring 2 liters of salted water to a boil in a large pot.
- 2
Add the pasta and cook according to package directions until al dente. Reserve a ladle of pasta water before draining.
- 3
Drain the pasta and set aside.
- 4
In a skillet over medium heat, melt the butter with olive oil.
- 5
Add the crushed garlic and sauté for 1 minute until golden and fragrant.
- 6
Add the onion, diced tomatoes and bell pepper. Cook for 5–7 minutes, stirring frequently.
- 7
Season with a pinch of salt. Stir in tomato paste if using.
- 8
Add the reserved pasta water and the drained pasta. Toss to coat evenly with the sauce.
- 9
Serve immediately topped with grated Parmesan and freshly ground black pepper.
💡 Chef's Tip
The starchy pasta water is the secret to a silkier sauce — it binds everything together without the need for cream or extra fat.
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