Our tomato garlic spaghetti with only four ingredients plus sea salt and freshly ground pepper is wholesome and satisfying, especially when you want something easy yet delicious.

If you love this Tomato Garlic Spaghetti, you will also love this Baked Feta Pasta, a Greek Spaghetti Sauce With Tomatoes & Basil or Cherry tomatoes & Pesto Pasta

A plate with tomato garlic pasta and a wooden spoon, at the back fresh tomatoes in a bowl.

Why this recipe sings

It’s delicious. Our mushroom stew recipe is based on the classic Greek stifado-red wine beef stew.
It’s easy. The whole dish has a quick prep and the cooking takes about 40 minutes.
It’s versatile. This mushroom stew can be served over mashed potatoes or polenta for a main course and the leftovers are terrific as a sauce next to a protein.

Here is what you need for this recipe

Tomatoes, garlic, spaghetti, and a small bowl with olive oil, another with sea salt on a butcher block.

This tomato garlic spaghetti has only four ingredients plus sea salt. The keys to its success are ripe, juicy tomatoes, good extra virgin olive oil, and plenty of garlic. You can really use any pasta you like.
When not in season, I use San Marzano canned whole tomatoes. The taste is robust, sweeter, and less acidic. Because of their premium pricing, be aware that many fake San Marzano tomatoes are on the market, pretending to be the real thing. Canned San Marzanos are grown in the Valle del Sarno in Italy and are classified as Pomodoro San Marzano dell’Agro Sarnese-Nocerino. They have the EU “DOP” emblem on the label. My preferred brand is Gustarosso. It is not necessary to use them; you can use your favorite brand. If the tomatoes are too acidic, add a teaspoon of sugar to the sauce while it cooks.

Let’s make tomato garlic pasta

A hand grating a tomato with a grater. — Cut the top of the tomatoes. Using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard the skins.

A bowl with grated tomatoes, around it whole tomatoes, All on a butcher block. — Crush and cut the garlic cloves into smaller pieces. You can leave them large or mince; it is up to you.

Set a large deep skillet over medium-high heat. Add two tablespoons of extra virgin olive oil. Add the chopped garlic and saute, stirring, until fragrant, for two to three minutes.

Add the tomatoes and stir—season to taste with sea salt and freshly ground pepper—Cook sauce on low-medium heat for about 40 minutes.

In the last fifteen minutes of cooking the sauce, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

When the pasta is done, grab it with tongs and transfer it to the large skillet with the sauce. It is okay to move some pasta water in the process. Stir to let the sauce cover all the pasta. Remove from heat.

Serve in pasta bowls with more pepper, a drizzle of extra virgin olive oil, and grated cheese if desired.

Side dishes for pasta

If you’re looking for some delicious side dishes to serve with tomato garlic spaghetti, there are plenty of options to choose from. You could go for a crusty warm bread to dip in olive oil, a refreshing green lettuce salad, or some roasted vegetables like briam for a healthy touch. For something a bit heartier, this roasted tomatoes appetizer fits the bill perfectly.

Tomato Garlic Pasta

Name: Tomato Garlic Pasta
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 lb spaghetti pasta; 2 lb ripe tomatoes (grated); 10 garlic cloves (crushed and roughly chopped); 2 tablespoons extra virgin olive oil (plus more for drizzling); sea salt; freshly ground pepper; fresh basil leaves (optional); grated parmesan cheese (optional)

by Jenny | The Greek Foodie

This tomato garlic pasta with only four ingredients is wholesome and satisfying, especially when you want something easy yet delicious.

5 from 9 votes

Print Recipe

Prep Time 15

Cook Time 40

Course Dinner, Main Course

Cuisine Cretan, Greek

Servings 4

Calories 509 kcal

Ingredients

▢ 1 lb spaghetti pasta
▢ 2 lb ripe tomatoes grated
▢ 10 garlic cloves crushed and roughly chopped
▢ 2 tablespoons extra virgin olive oil plus more for drizzling
▢ sea salt
▢ freshly ground pepper

for serving

▢ fresh basil leaves optional
▢ grated parmesan cheese optional

Instructions

Cut the top of the tomatoes. Using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard the skins.
Crush the garlic cloves. Discard the skins and chop the cloves into smaller pieces. You can leave them large or mince; it is up to you.
Set a large deep skillet over medium-high heat.Add two tablespoons of extra virgin olive oil.Add the chopped garlic and saute, stirring, until fragrant, for two to three minutes.
Add the tomatoes and stir—season to taste with sea salt and freshly ground pepper—Cook sauce on low-medium heat for about 40 minutes.
In the last fifteen minutes of cooking the sauce, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
When pasta is done, grab it with tongs and transfer it to the large skillet with the sauce. It is ok to move some pasta water in the process. Stir to let sauce cover all the pasta. Remove from heat.
Serve in pasta bowls with more pepper, fresh basil, extra virgin olive oil, and Parmesan as desired.

Notes

Canned whole tomatoes method. You can pulse the tomatoes in a food processor or grate them with the box grater(watch your fingers).

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 509kcalCarbohydrates: 96gProtein: 19gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 22mgPotassium: 811mgFiber: 3gSugar: 6gVitamin A: 1890IUVitamin C: 33mgCalcium: 82mgIron: 5mg

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