What to Cook With Pasta and Tomatoes

A practical starting method for two

For two servings: 180 g dried pasta, 300 g chopped ripe tomatoes or a 400 g can, 1 tablespoon olive oil, 2 garlic cloves, and basil if available.

1. Start pasta in boiling water according to the packet. Reserve a mug of the cooking water before draining.
2. Soften sliced garlic in oil without browning it. Add tomatoes and simmer uncovered, stirring, until they break down into a sauce.
3. Toss drained pasta into the sauce. Add reserved water a spoonful at a time until it clings to the pasta, then finish with basil and adjust salt.

Substitutions and a different direction

Cherry tomatoes make a sweeter, chunkier sauce; crush them carefully in the pan. For canned tomatoes, allow more simmering time. Drained chickpeas can make the meal more filling.

When the texture is not right

A watery sauce needs reduction before pasta goes in. A sharp sauce may benefit from a little butter or olive oil; taste first rather than automatically adding sugar.

Common mistake: Salt the pasta water and reserve a little starchy water for the sauce.

Safe cooking and leftovers

Keep raw meat utensils separate from ready-to-eat food. Refrigerate perishable leftovers in shallow containers within two hours, or within one hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Discard food left out too long; reheating cannot reliably make it safe.

Sources: FoodSafety.gov cooking temperatures and USDA leftover handling.

This is an AI-assisted cooking starting point, not an individually kitchen-tested recipe. Adjust portions and seasonings for your needs and check ingredient labels for allergens. How we prepare cooking content.