18 Delicious Tomato Pasta Recipes for Every Occasion

Every home cook knows the magic of a good tomato pasta dish—it’s the perfect blend of simplicity and flavor that turns any meal into a celebration. Whether you’re craving a quick weeknight dinner, a seasonal summer feast, or a cozy bowl of comfort, our roundup of 18 delicious recipes has something for every occasion. Dive in and discover your next favorite pasta masterpiece!

Classic Spaghetti with Tomato Sauce

Venture into the heart of Italian cuisine with this timeless classic that’s as comforting as a nonna’s hug. Whether you’re a pasta newbie or a seasoned spaghetti slinger, this dish promises to be your weeknight warrior, ready in the time it takes to binge your favorite sitcom episode.

Ingredients

• 1 lb spaghetti (or any long pasta you fancy)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (because more is always merrier)
• 1 can (28 oz) crushed tomatoes (san Marzano for the win)
• 1 tsp sugar (to tame the tomatoes’ acidity)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• Fresh basil leaves, torn (for that Instagram-worthy garnish)
• Grated Parmesan cheese (the more, the better)

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: Salt it like the sea for perfectly seasoned pasta.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic turn brown or it’ll taste bitter.
4. Pour in the crushed tomatoes and sugar, stirring to combine. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
5. Drain the pasta, reserving 1/2 cup of pasta water. Tip: The starchy water is gold for adjusting sauce consistency.
6. Add the drained spaghetti to the skillet with the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.
7. Serve hot, garnished with torn basil leaves and a generous sprinkle of Parmesan cheese.

Kick back and twirl your fork into this saucy masterpiece, where the al dente pasta meets the rich, garlicky tomato sauce in a dance of flavors. For an extra twist, serve it with a side of garlic bread to sop up every last bit of sauce.

Tomato Basil Penne Pasta

Veggie lovers and pasta enthusiasts, gather ’round! Today, we’re diving fork-first into a dish that’s as vibrant as your summer tan—Tomato Basil Penne Pasta. It’s the kind of meal that whispers sweet nothings to your taste buds while being ridiculously easy to whip up.

Ingredients

• 8 oz penne pasta (because life’s too short for the wrong shape)
• 2 tbsp olive oil (or any oil that doesn’t start drama)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 1 pint cherry tomatoes, halved (like little bursts of sunshine)
• 1/4 cup fresh basil, chopped (tear it like you’re making confetti)
• 1/2 tsp red pepper flakes (for a cheeky little kick)
• Salt (just enough to make your ancestors proud)
• 1/4 cup grated Parmesan cheese (the more, the merrier)

Instructions

1. Bring a large pot of salted water to a rolling boil. Think of it as a hot tub for your pasta.
2. Add the penne and cook according to package instructions until al dente, about 11 minutes. Stir occasionally to prevent a pasta mutiny.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds—don’t let it turn into a tanning disaster.
4. Toss in the cherry tomatoes and red pepper flakes. Cook until the tomatoes soften and release their juices, about 5 minutes. They should look like they’re blushing.
5. Drain the pasta, reserving 1/2 cup of the starchy water. This is liquid gold for your sauce.
6. Add the drained pasta to the skillet with the tomatoes. Pour in the reserved pasta water gradually, stirring until the sauce clings to the pasta like a koala to a tree.
7. Remove from heat and stir in the fresh basil and Parmesan cheese. Give it a final toss like you’re mixing a salad at a fancy party.

Yum! This dish is a symphony of textures—al dente pasta, juicy tomatoes, and that Parmesan that melts just right. Serve it in a bowl with extra basil on top, or go wild and pair it with garlic bread for a carb-loaded love affair.

Creamy Tomato and Spinach Pasta

Buckle up, pasta lovers! We’re diving fork-first into a dish that’s as easy to whip up as it is to devour—perfect for those nights when you’re torn between fancy and ‘I just can’t even.’

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (because more is always better)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for extra oomph)
• 1/2 cup heavy cream (or half-and-half for a lighter touch)
• 2 cups fresh spinach (packed, because it wilts down to nothing)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper (to taste, but don’t be shy)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds—don’t let it burn!
3. Stir in diced tomatoes (with their juice) and red pepper flakes. Simmer for 5 minutes to let flavors meld.
4. Reduce heat to low and pour in heavy cream, stirring gently to combine. Let it simmer for another 2 minutes until slightly thickened.
5. Toss in fresh spinach and cook just until wilted, about 1 minute. Season with salt and pepper to taste.
6. Add cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and give it one final toss.

Final thoughts: This dish is a creamy, dreamy hug in a bowl with just the right kick. Serve it with a side of garlic bread to sop up every last drop of that luscious sauce, or top with extra Parmesan for that Instagram-worthy cheese pull.

Garlic Tomato Pasta with Parmesan

Mmm, get ready to twirl your forks into a dish that’s as vibrant as a summer sunset and as comforting as your favorite old t-shirt. This Garlic Tomato Pasta with Parmesan is the weeknight hero you didn’t know you needed, blending juicy tomatoes, punchy garlic, and a snowy blanket of Parmesan into a symphony of flavors.

Ingredients

• 8 oz pasta (spaghetti or your favorite shape)
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (more if you’re a garlic fiend)
• 1 pint cherry tomatoes, halved (because they’re sweeter and prettier)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (don’t be shy)
• Fresh basil leaves for garnish (because green makes everything better)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Toss in the cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5 minutes.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta directly to the skillet with the tomatoes.
5. Pour in the reserved pasta water a little at a time, tossing the pasta and sauce together until the sauce coats the noodles beautifully.
6. Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
7. Garnish with fresh basil leaves and an extra sprinkle of Parmesan before serving.

Perfectly al dente pasta meets a sauce that’s both bright and rich, with little bursts of sweetness from the tomatoes. Serve it with a side of crusty bread to sop up every last bit of that garlicky, cheesy goodness.

Tomato and Mushroom Pasta

Yum, who’s ready to dive into a bowl of comfort that’s as easy to whip up as it is delicious? Our Tomato and Mushroom Pasta is the weeknight hero you didn’t know you needed, blending juicy tomatoes and earthy mushrooms in a dance of flavors that’ll have your taste buds throwing a party.

Ingredients

• 8 oz pasta (any shape you fancy, but spaghetti loves to twirl)
• 2 tbsp olive oil (or any neutral oil, but olive brings the flavor)
• 1 cup sliced mushrooms (baby bellas for depth, buttons for lightness)
• 2 cloves garlic, minced (because garlic is life)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for a smoky twist)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp red pepper flakes (for a gentle kick, or more if you’re brave)
• 1/4 cup fresh basil, chopped (dried works in a pinch, but fresh is king)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because cheese)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining, it’s liquid gold for sauces.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Tip: Don’t crowd the pan, or you’ll steam them instead of sautéing.
3. Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in diced tomatoes, salt, and red pepper flakes. Simmer for 5 minutes, allowing the flavors to meld. Tip: If the sauce thickens too much, loosen it with a splash of reserved pasta water.
5. Drain the pasta and add it to the skillet, tossing to coat evenly in the sauce. Sprinkle with chopped basil and Parmesan cheese, tossing once more to combine.

Ready to serve? This pasta boasts a perfect balance of tangy tomatoes and umami mushrooms, with a texture that’s just the right amount of saucy. For a show-stopping presentation, twirl it high on a fork and garnish with a basil leaf and an extra sprinkle of Parmesan. Because why not make every bite Instagram-worthy?

Spicy Tomato Arrabbiata Pasta

Just when you thought pasta couldn’t get any more exciting, along comes Spicy Tomato Arrabbiata Pasta to prove you wrong. This dish is like a party in your mouth, where the tomatoes are the life of the party and the chili flakes are the uninvited guests who somehow make everything better.

Ingredients

• 8 oz pasta (spaghetti or penne works great)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (because more garlic is always better)
• 1/2 tsp red chili flakes (adjust to taste, unless you’re brave)
• 1 can (14.5 oz) crushed tomatoes (the saucier, the better)
• Salt to taste (don’t be shy)
• Fresh basil leaves for garnish (because we’re fancy like that)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and chili flakes, sautéing for about 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Pour in the crushed tomatoes, stir well, and let the sauce simmer for 10 minutes. Season with salt to taste. Tip: If the sauce thickens too much, add a splash of pasta water to loosen it up.
4. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the sauce, tossing to coat evenly. If needed, add reserved pasta water a little at a time to reach desired consistency.
5. Garnish with fresh basil leaves before serving.

What you’ve got here is a pasta that’s perfectly al dente, smothered in a sauce that’s bold, spicy, and unapologetically tomatoey. Serve it with a side of garlic bread to sop up every last bit of that delicious sauce, or go rogue and top it with a fried egg for breakfast pasta—because rules were made to be broken.

Tomato and Olive Pasta Salad

Perfect for those days when you can’t decide between a salad and pasta, this Tomato and Olive Pasta Salad is the culinary equivalent of having your cake and eating it too—only, you know, healthier and with more olives.

Ingredients

• 8 oz pasta (fusilli or penne works great for holding onto the dressing)
• 1 cup cherry tomatoes, halved (because size matters when it comes to tomato distribution)
• 1/2 cup kalamata olives, pitted and sliced (or any olives that make your heart sing)
• 1/4 cup extra virgin olive oil (or any oil that’s not judging your life choices)
• 2 tbsp red wine vinegar (for that tangy kick that wakes up your taste buds)
• 1 tsp dried oregano (because we’re fancy like that)
• Salt and pepper to taste (adjust until your ancestors whisper ‘enough’)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your pasta’s spa day, so make it nice.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent your pasta from getting too clingy with the pot.
3. While the pasta cooks, in a large bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. This is where the magic starts.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also prevents your pasta salad from turning into a pasta brick.
5. Add the cooled pasta, cherry tomatoes, and olives to the bowl with the dressing. Toss everything together like you’re mixing a very important potion.
6. Let the salad chill in the fridge for at least 30 minutes. Tip: This waiting period is the perfect time to question your life choices or, you know, set the table.

Zesty, fresh, and with just the right amount of bite, this pasta salad is a crowd-pleaser that’s as comfortable at a picnic as it is on your couch at 2 AM. Serve it with a side of crusty bread to sop up any rogue dressing, or be bold and eat it straight from the bowl—we won’t judge.

Sun-Dried Tomato and Chicken Pasta

Craving a dish that’s as vibrant as your personality? This sun-dried tomato and chicken pasta is here to dazzle your taste buds with its bold flavors and easy-peasy prep—perfect for those nights when you want to impress without the stress.

Ingredients

• 8 oz pasta (penne or fusilli works great for holding onto the sauce)
• 2 chicken breasts, sliced into strips (for quicker, even cooking)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp of the oil for cooking)
• 3 cloves garlic, minced (because more garlic is always a good idea)
• 1/2 cup heavy cream (for that luxurious, velvety sauce)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because why not?)
• 1 tbsp olive oil (or any neutral oil you have on hand)
• Salt and pepper (adjust to taste, but don’t be shy)
• Fresh basil leaves, for garnish (optional, but adds a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the reserved sun-dried tomato oil and olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with salt and pepper, and cook until golden and no longer pink inside, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the chopped sun-dried tomatoes and cook for another minute to soften them slightly.
5. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes until slightly thickened. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
6. Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until well coated in the sauce. Sprinkle with Parmesan cheese and give it one final toss.
7. Garnish with fresh basil leaves and serve immediately. Tip: For an extra kick, sprinkle with red pepper flakes before serving.

Absolutely divine, this pasta dish boasts a creamy texture with the tangy punch of sun-dried tomatoes and the savory goodness of chicken. Serve it with a crisp green salad and garlic bread for a meal that’s sure to steal the spotlight at any dinner table.

Tomato and Ricotta Stuffed Shells

Craving something cheesy, comforting, and a little bit fancy without the fuss? These Tomato and Ricotta Stuffed Shells are your ticket to a deliciously cozy dinner that’s as fun to make as it is to eat. Perfect for those nights when you want to impress without the stress, this dish is a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 12 oz jumbo pasta shells (about 24 shells)
• 15 oz ricotta cheese (whole milk for extra creaminess)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 large egg (helps bind the filling)
• 2 cups marinara sauce (homemade or your favorite jarred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (or fresh if you’re feeling fancy)
• Salt and pepper to taste (don’t skimp on the seasoning)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until al dente, about 9 minutes. Drain and set aside to cool slightly.
3. In a medium bowl, mix together the ricotta, mozzarella, Parmesan, egg, garlic powder, dried basil, salt, and pepper until well combined. Taste and adjust seasoning if needed.
4. Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
5. Carefully stuff each cooked shell with the ricotta mixture and place them seam side up in the baking dish. Tip: Use a small spoon or a piping bag for less mess.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with extra mozzarella cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Tip: Broil for the last 2 minutes for an extra crispy top.
8. Let the stuffed shells sit for 5 minutes before serving to allow the filling to set. Tip: This patience-testing step ensures they don’t fall apart when you dig in.

Perfectly tender shells give way to a creamy, cheesy center, all smothered in a tangy tomato sauce that’s downright irresistible. Serve these beauties with a crisp green salad and garlic bread for a meal that’s sure to steal the show at any dinner table.

Tomato and Sausage Rigatoni

Now, let’s dive into a dish that’s as fun to make as it is to eat—Tomato and Sausage Rigatoni. Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen, this recipe is a game-changer.

Ingredients

• 1 lb rigatoni pasta (or any tube pasta you love)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb Italian sausage, casings removed (spicy or mild, your call)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 can (28 oz) crushed tomatoes (san Marzano for the win)
• 1 tsp sugar (to balance the acidity, adjust to taste)
• 1/2 tsp red pepper flakes (for a little kick, optional)
• Salt and freshly ground black pepper (season like you mean it)
• 1/4 cup fresh basil, chopped (for that fresh pop of flavor)
• 1/2 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 11 minutes. Tip: Save a cup of pasta water before draining; you might need it later.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant. Tip: Keep the garlic moving to prevent it from burning.
4. Stir in the crushed tomatoes and sugar, then season with salt and pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld. Tip: A low simmer is key to developing depth in your sauce.
5. Drain the pasta and add it to the skillet with the sauce, tossing to combine. If the sauce seems thick, add a splash of the reserved pasta water to loosen it up.
6. Remove from heat and stir in the chopped basil and Parmesan cheese until everything is beautifully incorporated.

Lusciously coated in a robust tomato sauce with juicy bits of sausage, this rigatoni is a texture dream. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to sop up any leftover sauce—because wasting that goodness would be a crime.

Cherry Tomato and Arugula Pasta

Vibrant, juicy cherry tomatoes and peppery arugula come together in this pasta dish that’s as easy to make as it is delicious. Perfect for those nights when you want something quick yet fancy enough to impress your cat (or your significant other).

Ingredients

• 8 oz pasta (spaghetti or any long pasta works)
• 2 cups cherry tomatoes, halved (the more colorful, the better)
• 2 cups arugula (baby arugula is less bitter)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (because garlic is life)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt (to taste, but don’t be shy)
• 1/4 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best pasta flavor.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the cherry tomatoes to the skillet, cooking for 3-4 minutes until they start to soften and release their juices. Tip: Don’t overcook; you want them to burst in your mouth, not turn to mush.
5. Drain the pasta, reserving 1/2 cup of pasta water.
6. Add the drained pasta to the skillet with the tomatoes, tossing to combine. If the mixture seems dry, add a splash of the reserved pasta water.
7. Remove the skillet from heat and stir in the arugula until just wilted.
8. Season with salt to taste and sprinkle with Parmesan cheese.

Outrageously simple yet bursting with flavors, this pasta is a textural dream with the al dente bite, juicy tomatoes, and the slight crunch of arugula. Serve it with an extra sprinkle of Parmesan and a glass of white wine for that ‘I definitely planned this’ effect.

Tomato and Eggplant Pasta Bake

Feast your eyes (and eventually your stomach) on this Tomato and Eggplant Pasta Bake, a dish that’s as fun to make as it is to devour. Perfect for those who love their meals with a side of drama and a sprinkle of joy.

Ingredients

• 8 oz pasta (penne works great, but feel free to mix it up)
• 1 large eggplant, diced (about 2 cups, salt it to remove bitterness)
• 2 cups marinara sauce (homemade or store-bought, no judgment here)
• 1 cup shredded mozzarella (because more cheese is always the answer)
• 2 tbsp olive oil (or any oil that’s lounging in your pantry)
• 1 tsp garlic powder (for that quick flavor kick)
• 1/2 tsp red pepper flakes (adjust to scare away the bland)
• Salt to taste (because seasoning is not optional)

Instructions

1. Preheat your oven to 375°F (190°C) – let’s get it toasty in there.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain. Tip: Save a cup of pasta water for adjusting sauce consistency later.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced eggplant and sauté until golden and tender, about 10 minutes. Tip: Don’t overcrowd the skillet, or you’ll steam the eggplant instead of sautéing it.
4. Stir in the marinara sauce, garlic powder, and red pepper flakes into the skillet with the eggplant. Let it simmer for 5 minutes to marry the flavors. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
5. Combine the cooked pasta with the sauce mixture, then transfer everything to a baking dish. Sprinkle the mozzarella evenly over the top.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Just like that, you’ve got a dish that’s a harmonious blend of creamy, cheesy, and slightly spicy, with the eggplant adding a meaty texture without the meat. Serve it straight from the oven with a side of garlic bread for the ultimate comfort food experience.

Tomato and Bacon Carbonara

Just when you thought carbonara couldn’t get any more indulgent, we go and throw tomatoes and bacon into the mix. This Tomato and Bacon Carbonara is the love child of your favorite pasta dish and a BLT, and trust us, it’s a match made in heaven.

Ingredients

• 8 oz spaghetti (or any pasta you have on hand)
• 4 slices bacon, chopped (because everything’s better with bacon)
• 1 cup cherry tomatoes, halved (for a burst of sweetness)
• 2 large eggs (the secret to that creamy sauce)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced (because garlic is life)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper (to taste)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Tip: Reserve some bacon grease for extra flavor!
3. Add the minced garlic and red pepper flakes to the skillet with the bacon. Cook for 1 minute until fragrant.
4. Toss in the cherry tomatoes and cook for another 2-3 minutes until they start to soften. Tip: Don’t overcook the tomatoes; you want them to retain a bit of their shape.
5. In a small bowl, whisk together the eggs and grated Parmesan cheese. Tip: Temper the eggs by slowly adding a bit of the hot pasta water to prevent scrambling.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and tomatoes.
7. Remove the skillet from heat and quickly stir in the egg and cheese mixture, tossing continuously to coat the pasta. Add reserved pasta water as needed to create a creamy sauce.
8. Season with salt and freshly ground black pepper to taste. Serve immediately with extra grated Parmesan on top.

Now, this dish is all about the contrast – the creamy, cheesy pasta against the crispy bacon and juicy tomatoes. Serve it up with a side of garlic bread to sop up every last bit of that delicious sauce, and watch it disappear before your eyes.

Tomato and Shrimp Linguine

Feast your eyes and forks on this Tomato and Shrimp Linguine, a dish that’s as easy to whip up as it is to devour. Perfect for those nights when you’re craving something fancy but your energy levels are screaming ‘takeout’. This recipe is your golden ticket to impressing yourself (and maybe someone else) with minimal fuss.

Ingredients

• 8 oz linguine (or any long pasta you have on hand)
• 1 lb large shrimp, peeled and deveined (because no one likes a sandy bite)
• 2 tbsp olive oil (or any neutral oil, but olive brings the flavor)
• 3 cloves garlic, minced (more if you’re a garlic fiend)
• 1 pint cherry tomatoes, halved (they’re like little bursts of joy)
• 1/4 tsp red pepper flakes (adjust to taste, unless you’re into pain)
• 1/4 cup fresh basil, chopped (because dried basil is a crime here)
• Salt to taste (don’t be shy, but don’t turn it into the Dead Sea)
• 1/2 cup pasta water (liquid gold for your sauce)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the garlic and red pepper flakes. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Add the cherry tomatoes to the skillet. Cook for 3-4 minutes, until they start to burst and release their juices. Use the back of a spoon to gently smash some for extra sauciness.
5. Return the shrimp to the skillet. Add the cooked linguine and toss everything together, adding pasta water as needed to create a light sauce that coats the pasta.
6. Stir in the fresh basil and season with salt to taste. Give it one final toss and remove from heat.

Velvety linguine tangled with plump shrimp and juicy tomatoes, this dish is a textural dream with a kick. Serve it with a sprinkle of extra basil and a side of ‘how did you make this so fast?’ for maximum effect.

Tomato and Zucchini Noodles

Howdy, noodle lovers! Get ready to twirl your forks into this veggie-packed, guilt-free delight that’s about to make your taste buds do a happy dance. Perfect for those days when you want to eat the rainbow but pasta’s calling your name.

Ingredients

• 2 medium zucchinis, spiralized (or a store-bought spiralized zucchini to save time)
• 1 cup cherry tomatoes, halved (because who has time to chop?)
• 2 tbsp olive oil (or any oil that’s feeling neutral today)
• 2 cloves garlic, minced (adjust if you’re not a vampire hunter)
• 1/4 tsp red pepper flakes (for a little kick, or skip if you’re spice-shy)
• Salt to taste (because we’re not savages)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• Fresh basil leaves, for garnish (makes it Insta-worthy)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute. Tip: If the oil starts smoking, it’s too hot—turn it down, hot stuff.
2. Add minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds until fragrant, but don’t let the garlic turn brown—bitter garlic is a no-no.
3. Toss in the cherry tomatoes and a pinch of salt. Cook for 2-3 minutes until they start to soften and release their juices. Tip: This is when your kitchen starts smelling like an Italian grandma’s dream.
4. Add the zucchini noodles to the skillet. Gently toss with the tomato mixture for 2-3 minutes—just until the noodles are warm but still have a bit of crunch. Overcooked zucchini noodles are sad noodles.
5. Remove from heat and sprinkle with Parmesan cheese. Give it one final toss so the cheese gets all melty and happy.
6. Garnish with fresh basil leaves before serving. Because presentation matters, even if it’s just for you.

Boom! You’ve just made a dish that’s bursting with fresh flavors and has the perfect al dente bite. Serve it up in a fancy bowl to impress your cat, or enjoy it straight from the skillet—we won’t judge.

Tomato and Lentil Pasta Soup

Picture this: a bowl so cozy it could double as a hug, brimming with the kind of tomato and lentil pasta soup that makes rainy days feel like a gift. It’s the culinary equivalent of your favorite sweatpants—comfortable, reliable, and secretly fancy.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced (because more is always better)
• 1 cup dried lentils, rinsed (no one likes gritty soup)
• 4 cups vegetable broth (chicken works too, no judgment here)
• 1 can (28 oz) crushed tomatoes (san marzano if you’re feeling fancy)
• 1 cup ditalini pasta (or any small pasta shape)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’ve got it)
• 1 tsp dried basil (or a handful of fresh, if you’re showing off)

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add onions and cook until translucent, about 5 minutes, stirring occasionally to prevent them from burning.
3. Stir in garlic and cook for 30 seconds, just until fragrant—no one likes bitter, burnt garlic.
4. Add lentils, vegetable broth, crushed tomatoes, salt, pepper, and basil. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Add ditalini pasta and cook for an additional 10 minutes, or until pasta is al dente. Stir occasionally to prevent sticking.
6. Tip: If the soup thickens too much, add a splash of water or broth to reach your desired consistency.
7. Tip: Taste and adjust seasoning before serving—this is your moment to shine.
8. Tip: For a creamier texture, blend half the soup and stir it back in.

Just like that, you’ve got a soup that’s hearty yet light, with a tangy tomato base and lentils that add a satisfying bite. Serve it with a sprinkle of parmesan and a side of crusty bread for dipping—because some rules are meant to be broken.

Tomato and Goat Cheese Pasta

Oh, the joys of summer call for a dish that’s as vibrant and lively as the season itself! This Tomato and Goat Cheese Pasta is your ticket to a flavor-packed dinner that’s ridiculously easy to whip up, proving that delicious doesn’t have to mean complicated.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 2 tbsp olive oil (or any neutral oil)
• 2 cups cherry tomatoes, halved (the sweeter, the better)
• 4 oz goat cheese, crumbled (room temperature for easier mixing)
• 2 cloves garlic, minced (because garlic is life)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt (just a pinch to start)
• Fresh basil leaves, for garnish (tear them for extra aroma)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
3. Add the halved cherry tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften and release their juices.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta directly to the skillet with the tomatoes.
5. Reduce the heat to low. Add the crumbled goat cheese and a splash of the reserved pasta water. Stir gently until the cheese melts into a creamy sauce, about 2 minutes. Tip: If the sauce seems too thick, add more pasta water a tablespoon at a time.
6. Season with salt to taste and give everything a final toss to combine.
7. Garnish with torn basil leaves before serving. Tip: For an extra touch of summer, add a drizzle of balsamic glaze on top.

Just like that, you’ve got a dish where the creamy goat cheese hugs each pasta strand, and the burst of cherry tomatoes brings a sweet, tangy contrast. Serve it with a crisp white wine, and watch as it disappears faster than you can say ‘seconds, please!’

Tomato and Anchovy Spaghetti

Mmm, imagine this: a plate of spaghetti that’s not just a vehicle for sauce but a bold, briny adventure with every forkful. Our Tomato and Anchovy Spaghetti is here to shake up your pasta night with a punch of umami and a whisper of the sea.

Ingredients

• 8 oz spaghetti (or any long pasta you adore)
• 3 tbsp olive oil (the good stuff, please)
• 4 garlic cloves, thinly sliced (more if you’re a garlic fiend)
• 1 can (2 oz) anchovy fillets in oil, drained (don’t you dare skip these)
• 1/4 tsp red pepper flakes (or enough to make it interesting)
• 1 can (14.5 oz) diced tomatoes (with their juices, for saucy goodness)
• Salt (just a pinch, anchovies bring their own salt game)
• Freshly ground black pepper (to make it pop)
• 1/4 cup chopped fresh parsley (for a bright finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and anchovies, cooking until garlic is golden and anchovies have melted into the oil, about 3 minutes. Tip: Stir frequently to prevent garlic from burning.
3. Stir in red pepper flakes and cook for 30 seconds until fragrant. Tip: This wakes up the flavors!
4. Add diced tomatoes with their juices and simmer until slightly thickened, about 5 minutes. Tip: Crush some tomatoes with the back of your spoon for a chunkier sauce.
5. Toss drained spaghetti into the skillet with the sauce, adding reserved pasta water as needed to loosen the sauce. Season with salt and pepper, then stir in parsley.

Craving a twist? Serve this spaghetti with a sprinkle of toasted breadcrumbs for crunch or a handful of capers for an extra briny kick. The anchovies melt into a savory depth, while the tomatoes keep it bright and saucy—perfect for those who love their pasta with personality.

Conclusion

Exploring these 18 delicious tomato pasta recipes offers a world of flavor for any occasion, from cozy weeknights to festive gatherings. We hope you find inspiration to whip up something special. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos