Tomato Pasta
Large pasta spirals (fusilli), large ripe tomatoes and fresh basil leaves, well torn come together in this vegetarian — 60 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring a large pot of well-salted water to a rolling boil and cook the pasta spirals until al dente, following the package timing, usually 10 to 11 minutes.
- Meanwhile, score a small cross in the base of each tomato, blanch in boiling water for 30 seconds, then slip off the skins and chop the flesh, discarding the cores.
- Warm the extra-virgin olive oil in a wide pan over medium heat and gently cook the thinly sliced garlic for 1 minute until fragrant but not browned.
- Add the chopped tomatoes with a good pinch of salt and simmer for 8 to 10 minutes until they break down into a loose, glossy sauce.
- Reserve a cup of pasta water, then drain the spirals and add them to the sauce, tossing well and loosening with a splash of the reserved water if needed.
- Remove from the heat, stir through most of the torn basil, and season generously with freshly ground black pepper.
- Serve topped with the grated parmesan and the remaining basil.
You'll use: Pan · Large pot · Saucepan
Ingredient substitutions
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Tomato Pasta take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of parmesan?
Try pecorino. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Tomato Pasta vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Tomato Pasta is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pasta al pomodoro 2.jpg by 10Rosso, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.