Vegan Pasta al Pomodoro Fresco (Fresh Tomato Pasta)
Why this recipe works
- Fast fresh sauce: Ripe tomatoes cook down quickly, keeping the flavour bright rather than heavy or long-simmered.
- Simple ingredients, clear flavour: Tomatoes, garlic, basil and olive oil carry the dish, so each ingredient has a defined role.
- Glossy sauce without dairy: Starchy pasta water helps the tomato juices and olive oil emulsify so the sauce coats the spaghetti.
Get the most out of this recipe
Ingredient notes
- Use ripe tomatoes: The sauce depends on tomato sweetness and juiciness, so choose tomatoes that feel heavy, fragrant and fully ripe.
- Slice the garlic thinly: Thin slices perfume the oil quickly and evenly without needing a long cooking time.
- Add basil off the heat: Fresh basil keeps its aroma best when tossed through at the end rather than cooked with the tomatoes.
Texture tips
- Toss vigorously: The final minute of tossing helps the pasta water, tomato juices and olive oil come together into a light, glossy coating.
- Loosen gradually: Add pasta water a little at a time; the sauce should cling to the spaghetti, not pool in the pan.
Common mistakes
- Do not brown the garlic: Keep the heat gentle at the start, as browned garlic can turn bitter and dominate the fresh tomato flavour.
- Keep the pasta al dente: The spaghetti finishes in the pan with the sauce, so draining it while it still has bite prevents a soft final texture.
Make-ahead tips
- Best served straight away: Fresh tomato pasta is at its brightest when served immediately after the basil is added.
- Reheat gently: Warm leftovers in a frying pan over medium-low heat with a small splash of water, tossing until glossy and piping hot.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Add the spaghetti and cook until al dente, stirring occasionally.
- Meanwhile, cut the tomatoes into small chunks and thinly slice the garlic. Pick the basil leaves and tear most of them, reserving a few leaves for serving.
- Warm the olive oil in a large frying pan over a low to medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant but not coloured.
- Add the tomatoes and the remaining 0.5 tsp fine sea salt, then turn the heat up to medium. Cook for 6 to 8 minutes, stirring, until the tomatoes soften and the juices look glossy.
- Reserve 120 ml of the pasta cooking water, then drain the spaghetti. Add the spaghetti to the pan with a splash of the reserved water and toss vigorously for 1 to 2 minutes until the sauce coats the pasta; add a little more water if needed.
- Take off the heat and toss through the torn basil and black pepper. Serve straight away with the reserved basil scattered over the top.
Recipe notes
Tips
- Keep the garlic on a low heat and stir constantly so it perfumes the oil without browning.
- Use very ripe tomatoes for the sweetest, glossiest sauce, and add the pasta water gradually so the sauce emulsifies rather than turns watery.
- Taste before serving and adjust with a final pinch of fine sea salt and a little more black pepper if needed.
Substitutions
- Replace spaghetti with linguine for a slightly flatter noodle that holds the sauce well.
- Replace fresh basil with fresh oregano for a more robust, peppery herbal note.
- Replace black pepper with chilli flakes for gentle heat.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container for up to 2 days. Reheat in a frying pan over a medium-low heat with a small splash of water, tossing until piping hot and glossy again.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Vegan Pasta Primavera
Vegan penne with sautéed spring vegetables and lemon
Linguine al Nero di Seppia (Squid Ink Pasta with Squid)
Squid ink linguine with squid in garlic and white wine
Pasta al Pesto Trapanese (Sicilian Almond Pesto Pasta)
Sicilian pasta with tomato, basil and almond pesto
Smoked Sardine Pasta
Smoked sardine pasta with lemon, garlic and parsley
Lamb Ragù with Orzo and Warm Spices
Orzo tossed with rich minced lamb ragù and warm spices
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Classic Baked Mac and Cheese
Baked macaroni in creamy cheddar sauce with a breadcrumb topping
Dwaeji Galbi (Korean Pork Ribs)
Korean pork ribs marinated with soy, garlic and pear
Levant-Style Lamb Stew with Chickpeas, Tomatoes and Lemon
Levant-style lamb stew with chickpeas, tomatoes and lemon
Milanesa de Res (Breadcrumbed Beef Steaks) with Tomato and Avocado Salad
Fried breadcrumbed beef steaks with tomato and avocado salad
Sausage and Cider Casserole with Leeks, Carrots and Apples
Sausage casserole simmered in cider with leeks, carrots and apples
Côtelettes d’Agneau Persillées (Herb-Crusted Lamb Cutlets)
Crisp herb-crusted lamb cutlets finished with lemon
Pasta alla Trapanese (Sicilian Tomato and Almond Pesto Pasta)
Sicilian pasta with tomato, almond and basil pesto
Pasta al Pomodoro Fresco (Spaghetti with Fresh Tomato and Basil)
Spaghetti with fresh tomatoes, garlic, basil and parmesan
Pasta al Pomodoro Fresco e Basilico (Fresh Tomato and Basil Pasta)
Spaghetti with fresh tomato, garlic and basil
Pasta Amalfitana (Tomato and Mozzarella Pasta)
Italian pasta with tomato, basil and softened mozzarella
Spaghetti allo Scarpariello (Neapolitan Tomato and Cheese Pasta)
Quick tomato spaghetti finished with Parmesan and pecorino
Pasta al Pesto Trapanese (Sicilian Almond Pesto Pasta)
Sicilian pasta with tomato, basil and almond pesto
You might also like
Dakdoritang (Korean Spicy Chicken Stew with Potatoes and Carrots)
Spicy Korean chicken stew with potatoes, carrots and spring onion
Fiesta Barbacoa Platter (Slow-Cooked Lamb with Tortillas and Salsa)
Slow-cooked shredded lamb served with tortillas, lime and salsa roja
Greek Lentil Grain Bowl
Lentil and bulgur bowl with lemon dressing and feta
Fasolada (Greek White Bean and Tomato Soup)
Greek white bean and tomato soup with herbs
Mixiotes (Steamed Pork Parcels in Chilli Marinade)
Steamed pork parcels in chilli and tomato marinade
Cataplana de Mariscos (Algarve Seafood Stew)
Algarve seafood stew with clams, mussels, prawns and white fish
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Ultimate Hard Anodized Nonstick Fry Pan 12 Inch
- Excellent price-performance
- Thermo-Spot heat indicator
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
