Garlic tomato pasta
Garlic tomato pasta is a simple weeknight dinner with a sauce made from canned tomatoes, olive oil, garlic and a pinch of chili. It uses pantry staples and takes 25 minutes. The pasta finishes in the sauce so every strand is coated.
- 25 minTotal time
- 2Servings
- 580kcal / serving
- 20 gProtein
The science: why this works
Why garlic starts in gently warmed oil
Garlic burns quickly and turns bitter. Cooking it over medium-low heat for about a minute infuses the oil with flavor while the garlic turns pale gold. Pulling the tomato in right after stops it from browning.
Learn: Start garlic in cold oil →Why the pasta water is salted
Pasta soaks up water as it cooks, so salt in the pot seasons it from the inside. Unsalted pasta tastes flat even with a good sauce. Use a big pinch for a large pot.
Learn: Salt the pasta water →Why the pasta finishes in the sauce
Stirring the drained pasta in the sauce for a minute lets it absorb some flavor. Starch on the pasta helps the sauce cling and turn glossy. This beats pouring sauce over plain noodles.
Learn: Finishing pasta in the sauce →Garlic tomato pasta
25 minutes · 2 servings · Italian · Main course
Ingredients
Makes 2 servings
Method
Tips for the best result
- Keep a little pasta water before draining to loosen the sauce if it gets too thick.
- Watch the garlic closely, since it goes from pale gold to bitter in seconds.
- Stir the sauce occasionally while it simmers so it does not stick.
Swaps
- Swap the chili flakes for black pepper if you do not like spice.
- Swap parmesan for pecorino for a sharper, saltier finish.
- Swap dried oregano for fresh basil, added at the end for a brighter taste.
Storing and reheating
Store the pasta in a covered container in the fridge for up to 4 days. Reheat with a splash of water in a pan until steaming hot, reaching 165°F (74°C). The sauce alone freezes well for up to 3 months.
Garlic tomato pasta: questions
How do you make tomato pasta sauce taste better?
Cook the garlic gently, simmer the tomato until it thickens and season well with salt. Finishing the pasta in the sauce also helps a lot. A pinch of chili and a handful of parmesan add depth.
Can I use canned tomatoes for pasta sauce?
Yes, canned tomatoes are picked and canned ripe, so they often taste better than fresh ones out of season. They give a thick, rich sauce in about 10 minutes. Crushed or whole peeled both work.
Why does my garlic taste bitter?
Garlic turns bitter when it browns too much. Cook it over medium-low heat only until pale gold, about a minute. Add the tomato right away to stop the cooking.
Is the pasta water really worth saving?
Yes, the starchy water helps loosen the sauce and makes it cling to the pasta. A few tablespoons are usually enough. Add it a splash at a time.
