Name: Fresh Tomato Spaghetti - Printable Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: Frying Pan; Wooden Spatula (or similar); Saucepan; 2 tbsp Olive Oil; 1/2 Onion, finely diced; Salt & Pepper; 2 x Large Garlic Cloves, peeled and minced; 325g (2 + 1/4 Cups) Cherry Tomatoes, quartered *; 1 tbsp Balsamic Vinegar; 150g (5.3 oz) Dried Spaghetti

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This super speedy fresh tomato spaghetti recipe is healthy, has few ingredients and tastes AMAZING! Made in just 30 minutes, this easy weeknight meal will become a firm family favourite. Just like my easy vegetable pasta bake!

A side view of a nest of fresh tomato spaghetti on a white plate scattered with chopped parsley. There's a fork resting on the plate and a light brown napkin in the background, all set on a blue backdrop.

Skip the jars and go FRESH! I know from personal experience that it’s all to easy to reach into the cupboard, grab a jar and throw it into the pan.

Hear me out though. Just like my feta tomato pasta, this healthy tomato pasta recipe uses fresh ingredients but only takes 30 minutes from start to finish. It really is the perfect midweek meal!

A birds eye view of 3 plates with nests of fresh tomato spaghetti on white plates scattered with chopped parsley. There's some garlic bread slices, forks and a light brown napkin in the background, all set on a blue backdrop.

And if you’re worries about fresh food storage, you might find this how to store tomatoes guide helpful.

It’s CRAZY quick to whip up (making it a perfect weeknight dinner), it’s good for you and honestly… tastes incredible! You’ll be surprised just how much flavour you can squeeze into 30 minutes!

A close up side view of a nest of tomato spaghetti on a white plate scattered with chopped parsley. There's a fork resting on the plate and it's set on a blue backdrop.

Is tomato based pasta healthy?

Absolutely! Especially this recipe as it uses fresh tomatoes instead of processed or tinned. No preservatives, unhealthy butter or cream, just honest, good for you ingredients!

If you want to go really fresh, this tasty tomato salad is whipped up in just 15 minutes and is super healthy!

A birds eye view of a nest of fresh tomato spaghetti on a white plate scattered with chopped parsley. There's some garlic bread slices, a fork and a light brown napkin in the background, all set on a blue backdrop.

Recipe ingredients

Here is everything you need to know about the ingredients needed to make fresh tomato spaghetti.

Oil – Olive oil is perfect in this dish as its flavour works well with tomatoes.
Onion – Regular yellow onions work best here but, in a pinch, you could get away with red onion.
Garlic – I use nice large cloves so, if yours are small, maybe use 1 more for good measure.
Tomatoes – You can use either cherry or baby plum tomatoes, I’ve had great results with both.
Balsamic Vinegar – Obviously a nice quality one is preferred but you should still get a lovely flavour from supermarket versions.
Spaghetti – Any spaghetti will work, dried or fresh.

A side view of a nest of fresh tomato spaghetti on a white plate scattered with chopped parsley. There's some garlic bread slices, a fork and a light brown napkin in the background, all set on a blue backdrop.

Tomato spaghetti recipe top tips

Believe it or not, even I make mistakes. We all do, we’re only human! So here’s some tips to help you get it right first time…

Prepare your ingredients and read the whole recipe before you begin cooking. It makes it so much less stressful!
The smaller you chop the tomatoes, the faster they will break down. (Quarter them for speed, halve them for a slower cook.)
Don’t forget to season the pasta water with salt! It’s imperative for the overall flavour of this dish.
Do NOT throw away the pasta water. It’s what turns the tomatoes into a tasty sauce!
Season the tomatoes throughout with salt and pepper.

Other recipes you might like…

A close up birds eye view of a nest of fresh tomato spaghetti on a white plate scattered with chopped parsley. There's some garlic bread slices, a fork and a light brown napkin in the background, all set on a blue backdrop.

Fresh Tomato Spaghetti – Step by Step Picture Recipe

Here is what you will need to serve 2 people.

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

1/2 Onion, finely diced
2 x Large Garlic Cloves, peeled and minced
325g (2 + 1/4 Cups) Cherry Tomatoes, quartered *
2 tbsp Olive Oil
Salt & Pepper
1 tbsp Balsamic Vinegar
150g (5.3 oz) Dried Spaghetti

Essential Equipment

Chopping Board
Sharp Knife
Saucepan
Frying Pan
Wooden Spatula (or similar)

*you can use baby plum tomatoes too

Instructions

If you haven’t already, dice the onion (1/2), mince the garlic (2 x large cloves) and quarter the tomatoes (325g | 2 + 1/4 Cups) using a chopping board and a sharp knife.

Bring a large saucepan of salted water to the boil ready to cook your spaghetti too.

Meanwhile, place the frying pan over a low/medium heat. Add the olive oil (2 tbsp) then, once it’s hot, add the diced onion.

Onion and olive oil in a frying pan on the stove

Season with a little salt and pepper then cook, stirring often, until the onion is translucent (about 5 mins).

Cooked onion and olive oil in a frying pan on the stove

Next, add the minced garlic to the pan and cook for 1 minute until fragrant.

Fried onions and garlic in a frying pan on the stove

Now throw in the chopped tomatoes, balsamic vinegar (1 tbsp) and plenty of salt and pepper. Stir well.

Onion, garlic, chopped cherry tomatoes, balsamic vinegar and salt and pepper in a frying pan cooking on the stove

Meanwhile, cook the dried spaghetti (150g | 5.3 oz) according to the packet instructions.

Spaghetti cooking in boiling water in a metal saucepan on the stove

While the spaghetti is cooking, continue to cook the tomatoes. Stir continuously whilst crushing the tomatoes with your spatula. You can lower the heat if needs be. After about 8-10 minutes, they should have broken down and look something like this…

Cooked and reduced onion, garlic, cherry tomatoes, balsamic vinegar and salt and pepper in a frying pan on the stove

As soon as the pasta is cooked to your liking, drain it but reserve the water!! Now gradually add about 120 – 150ml (1/2 Cup – 2/3 Cup) of that pasta water to the tomatoes, stirring well between each addition.

Cooked onion, garlic, cherry tomatoes and balsamic vinegar in a frying pan on a stove with pasta water added.

It should transform into a beautifully chunky yet silky tomato sauce.

Tomato spaghetti sauce in a frying pan on the stove.

Check the seasoning and add more salt and pepper if you think it needs it. Then add the drained spaghetti to the pan and mix it together with the sauce until nicely coated.

Tomato spaghetti sauce in a frying pan on the stove with freshly cooked spaghetti.

Tomato spaghetti in a frying pan on the stove

Serve immediately along with some garlic bread if you fancy it.

A close up side view of a nest of fresh tomato spaghetti on a white plate scattered with chopped parsley. There's a fork resting on the plate and a light brown napkin in the background, all set on a blue backdrop.

Have you made this recipe?

Have you made this tasty tomato spaghetti? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

A close up side view of a nest of tomato spaghetti on a white plate scattered with chopped parsley. It's set on a blue backdrop.

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Fresh Tomato Spaghetti - Printable Recipe

Yield: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Skip the jars and go fresh with this super speedy fresh tomato spaghetti recipe! It's healthy, has few ingredients and on the table in just 30 minutes.