Make the most of summer tomatoes with this easy Fresh Tomato Pasta. It’s ready in minutes and great as a meatless main or side dish with your favorite protein.
Fresh Tomato Pasta
If you’ve got juicy summer tomatoes on hand, this Fresh Tomato Pasta is the perfect way to use them. It’s light and full of flavor—made with ripe tomatoes that marinate in garlic, olive oil, and a touch of Calabrian chili paste, then tossed with hot pasta, ricotta, and parmesan for a simple, summery dish. The heat from the pasta gently melts the cheese, making the entire dish creamy without the need for a separate sauce. And thanks to the high-protein pasta, it’s a satisfying, balanced meal that comes together with just a handful of ingredients—no blender, no oven, no fuss. It works beautifully as a vegetarian main or as a side dish alongside your favorite protein—grilled chicken, shrimp, or salmon would all be delicious.
Why You’ll Love This Fresh Tomato Sauce
I took inspiration from my summer tomato salad to make this fresh, marinated tomato sauce. Their juices combine with olive oil and garlic to create a no-cook sauce that’s fresh, rich, and layered with flavor.
- Fresh tomatoes make the sauce. Marinating draws out their juices and concentrates the flavor—no cooking required.
- Hot pasta does the work. It melts the ricotta and parmesan into a light, creamy coating.
- High-protein pasta = more staying power. I love using rotini or penne to soak up all that saucy goodness.
- Fast and summer-friendly. Just a quick boil and you’re done—perfect for hot days when you don’t want to be stuck at the stove.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free (if using GF pasta), high-protein, Mediterranean diet-friendly, and anti- inflammatory
Ingredients You’ll Need
Here are the ingredients for this Italian fresh tomato pasta recipe. See the recipe card below for the exact measurements.
- Tomatoes: No need to peel the tomatoes! Just dice very ripe (but not mushy!) heirloom or beefsteak tomatoes.
- Garlic: Grate a garlic clove with a microplane so that it’s finely grated and blends seamlessly into the sauce.
- Olive Oil for richness
- Calabrian Chili Paste is a spicy condiment made from chopped Calabrian chilies and olive oil. These peppers are grown in the Calabria region of southern Italy.
- Salt draws out the moisture from the tomatoes and seasons the sauce.
- Pasta: Use a high-protein short pasta, like rotini or penne, to make the dish more filling. My go-to is Barilla Protein+.
- Cheese: Grated parmesan and part-skim ricotta get tossed with the hot pasta until melted and creamy.
- Fresh Basil for a peppery, sweet flavor that adds depth
How to Make Fresh Tomato Pasta
Marinating the tomatoes in olive oil, garlic, and chili softens them while slowly infusing them with flavor, eliminating the need to cook the pasta sauce. See the recipe card at the bottom for printable directions.
- Marinate the Tomatoes: Add the tomatoes and the next 4 ingredients and let them sit at room temp for 30 minutes to 3 hours. I marinated mine for 1 hour, but do whatever’s convenient for you.
- Cook the pasta according to package directions and add to the tomatoes.
- Make the Creamy Sauce: Stir in the ricotta and parmesan, sprinkle with basil, and garnish with more parmesan.
Tips and Variations
- Use the ripest tomatoes you can find. Heirlooms, beefsteak, or even good-quality vine-ripened tomatoes work best.
- Adjust the spice. Like it hot? Add more Calabrian chili paste or a pinch of red pepper flakes. Or omit to keep it mild.
- Make it creamier. Add more ricotta, or finish with a swirl of burrata on top.
- Bulk it up. Toss in grilled chicken for extra protein.
- Go gluten-free by using your favorite gluten-free pasta.
- Keep it vegan and dairy-free. Skip both cheeses for a marinated tomato pasta that’s not creamy.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- How to Reheat: Let the pasta sit at room temperature for 30 minutes, or microwave it until warm.
More Tomato Sauce Recipes You’ll Love
For more dinner ideas using tomatoes, check out these five delicious tomato sauce recipes to inspire your next meal!
If you make this fresh tomato pasta recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Yield: 6 servings
Serving Size: 1 cup
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Add the chopped tomatoes, garlic, olive oil, Calabrian chili paste and ½ teaspoon of salt to a mixing bowl. Cover and let sit at room temperature for at least 30 minutes but up to 3 hours.
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Once the tomatoes have marinated, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Drain the pasta well and transfer it to the bowl with the tomatoes.
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Add the ricotta and parmesan to the bowl and toss until melted and creamy. Add the basil and toss to combine.
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Garnish with extra parmesan cheese if desired and serve.
Last Step:
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- I let the tomatoes marinate for 1 hour.
Serving: 1 cup, Calories: 210 kcal, Carbohydrates: 30 g, Protein: 10 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 6 mg, Sodium: 54 mg, Fiber: 3.5 g, Sugar: 4 g
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