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Flavorful Canned Tomato Pasta Recipe Easy and Ready in 20 Minutes

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A quick and easy pasta recipe using canned tomatoes that delivers rich, tangy, and herb-scented flavor in just 20 minutes. Perfect for busy weeknights and adaptable for various diets.

Ingredients

Scale
  • 1 (28-ounce / 796-gram) can whole peeled or crushed tomatoes (San Marzano-style preferred)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 teaspoon sugar (optional)
  • A handful fresh basil, torn
  • 12 ounces (340 grams) pasta (spaghetti, penne, or fusilli)
  • Freshly grated Parmesan cheese for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup (240 ml) of pasta cooking water before draining.
  2. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and slightly golden.
  3. Add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds to 1 minute, stirring frequently to avoid burning, until fragrant.
  4. Pour in the canned tomatoes. If using whole peeled, crush them gently with a wooden spoon or your hands before adding. Stir to combine with the onion and garlic.
  5. Add dried Italian herbs, 1 teaspoon sugar (if using), and season with salt and pepper. Bring the sauce to a gentle simmer and cook for 8-10 minutes, stirring occasionally until slightly thickened.
  6. Taste the sauce and adjust seasoning. Add more sugar if too acidic or a splash of reserved pasta water if too thick.
  7. Drain the pasta and add it directly to the skillet with the sauce. Toss well to coat the noodles evenly, adding reserved pasta water a little at a time to loosen the sauce if needed.
  8. Remove from heat and stir in fresh basil leaves.
  9. Serve immediately with freshly grated Parmesan cheese on top. Optionally drizzle a little olive oil or sprinkle cracked black pepper.

Notes

Use medium heat to avoid burning garlic. Crush whole canned tomatoes yourself for better texture. Reserve pasta water to adjust sauce consistency. Fresh basil added at the end brightens flavor. For gluten-free, use gluten-free pasta; for vegan, skip or substitute Parmesan cheese.

Nutrition

Keywords: canned tomato pasta, quick pasta recipe, easy weeknight dinner, tomato sauce, pantry staples, fast pasta, Italian pasta, vegetarian pasta, vegan pasta option, gluten-free pasta

Find it online: https://merrymorsel.com/flavorful-canned-tomato-pasta-recipe-easy-and-ready-in-20-minutes/