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Fresh Tomato Pasta

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  • Author: Nisa Homey
  • Total Time: 30 minutes
  • Yield: 2-3


The best thing about this recipe is you can add more tomatoes and even green chilies if you like it to be spicier.


  • Pasta (I used farfalle, you can also use penne): 250 gm.
  • Tomatoes: 2 medium, cubed.
  • Garlic: 5 cloves.
  • Sugar: 1 tsp.
  • Dried basil leaves: 1 tsp.
  • Dried oregano: 1 tsp.
  • Fresh pepper powder: 1 tsp.
  • Processed cheese: 25 gm, grated.
  • One sprig of green onions chopped to garnish or two or three fresh basil leaves.
  • Salt: 1/2 tsp.
  • Olive oil: 1 tbsp.


  1. In a heavy bottomed pan, boil about 2 liters of water with some salt, and when it starts boiling put in the pasta and once it is cooked, strain and keep aside.
  2. Meanwhile, put the tomatoes, garlic, sugar, and salt into a blender and blend it.
  3. In another pan, heat 1 tbsp of olive oil and add the pureed fresh tomato. On low flame, allow it to saute for a few minutes, then add in the oregano, basil, and pepper powder (if you like more spicy you can add 2 green chilies).
  4. Mix ’em up and once it is nicely sauted add the grated cheese; I have used just one cube (25 gm); if you are not that calorie conscious go ahead and added 2 more cubes, grated.
  5. Mix and let the cheese incorporate with the pasta sauce…check salt.
  6. Add in the cooked pasta. Mix them up, sprinkle the chopped green onions. You can also sprinkle some grated cheese of your choice before serving, but I just left it plain.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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