This 5 ingredient tomato pasta is cheap, simple, and made with pantry staples. It’s a quick, no fuss meal that comes together in under 20 minutes and is perfect for nights when you don’t want to spend much or think too hard about dinner.
What is tomato pasta
This tomato pasta is a simple pantry meal made with pasta and a quick sauce using tinned tomatoes, garlic, and a few basic ingredients. It’s cooked in one pan and comes together fast, making it ideal for busy nights or when you don’t have much in the fridge.
It’s a classic budget dinner that still tastes fresh, rich, and satisfying.
Why you’ll love this tomato pasta
- Uses cheap pantry staples
- Ready in under 20 minutes
- One pot, minimal cleanup
- Easy to customise with what you have
- Perfect for nights when the fridge is empty
Ingredients for tomato pasta
- Pasta – Any shape works. Spaghetti or penne are great options and hold the sauce well.
- Tinned tomatoes – The base of the sauce. Crushed or diced both work.
- Garlic – Adds depth and flavour. Fresh or jarred both work.
- Onion – Builds flavour and balances the acidity of the tomatoes.
- Dried herbs – Adds extra flavour. Use mixed herbs, basil, or oregano.
You will also need:
- Oil – For cooking
- Salt – To season
- TIP – A pinch of sugar can help balance the acidity if your tomatoes taste sharp.
How to make tomato pasta
- Bring a large pot of salted water to the boil. Cook the pasta until al dente, then reserve 1 cup of pasta water before draining.
- Heat a splash of oil in a pan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring, until soft and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
- Add the tinned tomatoes and dried herbs. Stir well and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the drained pasta to the sauce along with a splash of reserved pasta water. Toss well to coat, adding more pasta water as needed to loosen the sauce.
- Taste and adjust with salt if needed, then serve hot.
Tips
- Don’t overcook the pasta. It should stay slightly firm.
- Cook the onion properly. Soft and lightly golden builds a better base flavour.
- Use good tinned tomatoes if you can. It makes a noticeable difference to the sauce. I used Mutti brand.
- Simmer the sauce. This helps it thicken and develop flavour.
- Add pasta water slowly. It helps the sauce coat the pasta without becoming watery.
- Taste before serving. Adjust with salt or a pinch of sugar if needed.
Serving suggestions
Serve with a simple side salad or steamed vegetables to keep it light. A slice of toast or garlic bread works well if you want to make it more filling. Add fresh herbs like basil or parsley and some cheese on top if you have some for extra flavour.
If you like things on the spicy side, simply add some dried chilli flakes to spice things up!
Ideas to bulk it out
- Stir through tinned tuna or cooked chicken
- Add frozen vegetables like peas or spinach
- Add jarred vegetables such as olives, capers, sundried tomatoes, roasted capsicum
- Mix in sautéed mushrooms or zucchini
- Serve topped with grated tasty cheese for parmesan for extra colour and flavour
Storage
Fridge: Store in an airtight container for up to 3 days.
Reheat: Reheat in a pan over medium heat or in the microwave. Add a splash of water to loosen the sauce if needed.
Freezer: Freeze for up to 2 months. Thaw in the fridge overnight, then reheat until hot.
Cheap, simple, and always reliable. If you make this, leave a comment and tell me what you added to make it your own.
More budget recipes
- Creamy Tuna Pasta Bake
- 5 Ingredient Chickpea Curry
- 4 Ingredient Garlic Butter Pasta
- 3 Ingredient Potato & Onion Frittata
5 Ingredient Tomato Pasta
Ingredients
- 250g dried pasta, such as spaghetti or penne
- 1 onion, diced
- 2 cloves garlic, finely diced (or 2 teaspoons crushed garlic)
- 400g can finely diced tomatoes (Mutti brand)
- 1 teaspoon dried herbs
You will also need
- Oil, for cooking
- Salt, to taste
Instructions
- Bring a large pot of well salted water to the boil. Add the pasta and cook until al dente, following packet instructions. Before draining, reserve about 1 cup of the pasta water, then drain.
- Heat a drizzle of oil in a large pan over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
- Add the tomatoes and dried herbs. Stir well then bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the drained pasta to the sauce along with a splash of the reserved pasta water. Toss well to coat, adding more pasta water a little at a time until the sauce clings to the pasta.
- Taste and adjust with salt if needed. If the sauce tastes too sharp, add a small pinch of sugar. Serve hot.
Notes
- MEASUREMENTS: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
- BALANCE THE ACIDITY: Add a pinch of sugar if the sauce tastes too sharp.
- ADD PROTEIN: Tuna or beans work well if you want to make it more filling.
- USE WHAT YOU HAVE: This recipe is flexible and works with whatever is in your pantry. You can add olives, capers, jarred artichokes, roasted capsicum or sundried tomatoes if you like.
Leave a Reply