Tomato Garlic Pasta

Steps

How to make it

Prep 6 min · Cook 14 min

1. Dice 1 tomato; mince 2 garlic cloves.
2. Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti until al dente. Drain and reserve ½ cup pasta water.
3. Heat a skillet over medium-high heat. Add 1.5 tbsp olive oil and sauté the garlic about 30 seconds until fragrant (do not let it burn).
4. Add the diced tomato and cook over medium heat 2–3 minutes until slightly soft and juicy. Pour in 1 tbsp tomato paste and 3–4 tbsp pasta water; bring to a boil to form a tomato-garlic sauce base.
5. Add the pasta and toss over high heat 1–2 minutes until evenly coated and the sauce slightly reduces.
6. Taste and adjust with a pinch of salt; plate while hot.

Tips & storage

Make it easier

• If the tomato is very tart, balance with a pinch of sugar.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best eaten fresh; refrigerated pasta softens—finish within 1 day.

Substitutions

Optional add-ins