Simple Pasta Dinner With Fresh Ingredients
Simple pasta dinner with fresh ingredients is an Italian inspired weeknight meal made with tender pasta, ripe tomatoes, garlic, extra virgin olive oil, and fresh herbs. Light, comforting, and quick to make, it is perfect for everyday dinners when you want fresh flavor with minimal effort.
Equipment
- Large pot
- Colander
- Large skillet or wide pan
- Cutting Board
- Sharp knife
- Wooden spoon
Ingredients
For the Pasta Dinner
- 12 oz short pasta penne or rigatoni
- 3 tbsp extra virgin olive oil plus more for serving if needed
- 2 cups fresh ripe tomatoes chopped, seeds drained if very watery
- 2 cloves garlic finely minced
- 1/4 cup fresh basil torn or thinly sliced
- 2 tbsp fresh parsley chopped
- 1 tsp salt plus more for pasta water
- 1/4 tsp black pepper or to taste
Optional Additions
- grated Parmesan cheese for serving
- 4 oz fresh mozzarella pearls or diced
- 1/8 tsp red pepper flakes optional, to taste
Instructions
- Bring a large pot of water to a boil. Salt the water generously so the pasta is seasoned from the inside. Add the pasta and cook until just tender, stirring occasionally so it does not stick.
- While the pasta cooks, prep the fresh ingredients. Chop the tomatoes into small pieces and mince the garlic. Tear the basil and chop the parsley so they are ready to add at the end.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it brown, as browned garlic can taste bitter.
- Add the chopped tomatoes to the skillet and season with a pinch of salt. Cook gently for 3 to 5 minutes, stirring occasionally, until the tomatoes soften and release their juices. The goal is a light, fresh sauce, not a long simmered sauce.
- Before draining the pasta, reserve about 1/2 cup of pasta water. Drain the pasta in a colander and let it sit for 30 seconds so excess water drips off.
- Add the drained pasta to the skillet with the tomatoes. Toss gently to coat. Add a splash of reserved pasta water, 1 to 2 tablespoons at a time, to help the olive oil and tomato juices cling to the pasta and create a silky finish.
- Season with black pepper and taste. Add more salt if needed. If using red pepper flakes, stir them in now for gentle heat.
- Turn off the heat and stir in the basil and parsley. Fresh herbs taste brightest when added at the end, and they keep the dish light and aromatic.
- If using mozzarella, fold it in gently while the pasta is still warm so it softens slightly without fully melting. Serve immediately. Add Parmesan at the table and finish with a small drizzle of olive oil if desired.
Notes
For the best flavor, use ripe tomatoes and good olive oil. If tomatoes are not in season, you can swap in high quality canned tomatoes and cook just until warmed through. When reheating leftovers, add a splash of water or olive oil to bring back the silky texture.