Three Tomato Pasta
Savor the vibrant flavors of Mediterranean-inspired "Three Tomato Pasta," a quick and irresistible dish that brings three distinct types of tomatoes together for a burst of deliciousness. This recipe features tender al dente spaghetti tossed in a rich, savory sauce made with sweet cherry tomatoes, tangy sun-dried tomatoes, and bold tomato paste, all elevated by fragrant garlic, a touch of red pepper flakes, and a drizzle of high-quality olive oil. Fresh basil leaves and a generous sprinkle of Parmesan cheese add a final aromatic and creamy touch to this easy 35-minute dinner. Perfect for weeknights yet elegant enough for entertaining, this tomato-forward pasta is a flavorful celebration of simple, wholesome ingredients.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 4 garlic cloves
- 2 cups cherry tomatoes
- 1 cup sun-dried tomatoes
- 2 tbsp tomato paste
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup pasta water
- 0.25 cup fresh basil leaves
- 0.5 cup Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
In a large skillet, heat the olive oil over medium heat.
Mince the garlic cloves and add them to the skillet. Cook for 1-2 minutes until fragrant, but not browned.
Halve the cherry tomatoes and add them to the skillet with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Chop the sun-dried tomatoes into small pieces and stir them into the skillet. Cook for another 2 minutes.
Add the tomato paste and red pepper flakes. Stir everything together to combine, allowing the paste to cook for about 1-2 minutes.
Pour in the reserved pasta water to loosen the sauce, stirring until smooth.
Add the cooked spaghetti to the skillet. Toss well to coat the pasta in the sauce.
Season with salt and black pepper to taste.
Tear the basil leaves into small pieces and stir them into the pasta.
Serve warm, topped with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
