This tomato garlic pasta 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 pasta, you will also love this baked feta pasta, a Greek spaghetti sauce with tomatoes & basil or spaghetti with meat sauce – makaronia me kima!
Why this recipe sings
This tomato garlic pasta is inspired by my aunt Lena from Chania, Crete, who stayed true to her roots, preferring simple, humble, delicious food. By the way, aunt Lena is a highly accomplished famous Greek artist.
Here, we have grated ripe tomato, extra virgin olive oil, and a generous amount of chopped garlic. Maybe consider adding a pinch of sugar to the sauce to break the acidity of the tomatoes. Otherwise, sea salt and freshly ground pepper could also be added.
Aunt Lena enjoys this pasta plain without any cheese. I confess I can’t resist a good parmesan with pasta, so it’s up to you if you would like to add it on top. This is lazy, easy summer cooking at its best! Try it!
Here is what you need for this recipe
- This tomato garlic pasta 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 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 it
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 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, fresh basil, extra virgin olive oil, and Parmesan as desired.
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Tomato Garlic Pasta
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
Nutrition
Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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