Tomato Paste Pasta Sauce is a quick and easy dish that comes together in less than 20 minutes. Perfect for nights when you don’t know what to make for dinner.
Tomato Paste Pasta has been my go-to recipe for more than a decade. It is made with literally three ingredients ~ extra virgin olive oil, tomato paste and garlic. Toss with pasta and if you have fresh basil on hand, add some.
With just 4 ingredients, this is often our first meal on vacation. We usually stay in a condo or house for family vacations to save money on meals. I’ve packed the ingredients for tomato paste pasta in my suitcase over the years so I can make this for lunch the following day without having to go to the supermarket.
This is also one of the first recipes I taught my oldest son when he went off the meal plan in college. I still remember when I asked what he would miss most about home, he said, “your cooking.” Awe…that’s what makes preparing home cooked meals for my boys worth it.
How To Make Tomato Paste Pasta Sauce
Tomato Paste Pasta can be made in less than 20 minutes. First put a big pot of warm/hot water on the stove to cook the pasta. While you’re waiting for the water to come to a boil, heat the olive oil in a saucepan on medium heat and add the tomato paste and cook until it starts to caramelize. This adds extra flavor to the sauce – just be sure not to burn it. Add the garlic and cook until lightly browned. Once the pasta is cooked, reserve at least 1/2 cup of pasta cooking liquid, and drain the pasta. Stir the pasta cooking liquid into the tomato paste garlic mixture until a sauce forms.
My kids like this tomato sauce on the thicker side, and enjoy this on spaghetti or penne shaped pasta. Add more pasta cooking liquid if you like a thinner sauce, and serve with your favorite shape pasta.
Easy Tomato Paste Pasta Sauce
This is the easiest pasta dish, using just four ingredients. My kids love it!
- 16 ounces dry pasta gluten-free or whole grain
- 1/4 cup extra virgin olive oil
- 1 small can (6 ounces) tomato paste
- 6 cloves garlic minced
- fresh basil leaves cut into chiffonade (very thin strips)
Cook pasta until al dente. Reserve ½ cup pasta cooking liquid. Drain pasta.
Meanwhile, heat olive oil and tomato paste over medium heat for one minute. Turn heat down to medium-low and cook 4-5 minutes to caramelize tomato paste and deepen the flavors. Do not burn. Add garlic and cook another minute until lightly browned. Add ¼ cup of pasta cooking liquid to tomato paste sauce and stir well. Add a little more pasta cooking liquid if a thinner sauce is desired.
Toss pasta with tomato sauce. Garnish with basil chiffonade. Serve immediately.
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