Pasta Pomodoro with Fresh Tomatoes

It’s the new year and I wanted to have something fresh and easy to start it off with. I tend to turn to tomatoes and herbs from my garden when I’m looking for something special and fresh. What do you tend to go for?

Tomatoes and herbs just go together so nicely and have the best flavors together. The rest of the dish is pantry staples so as long as you have a little bit of fresh, you can easily make this meal. To be honest, if all you have is canned tomatoes and dried herbs, this would be amazing, too! It’s super flexible and easy to make.

I’d love to hear what you’re favorite go-to fresh meal is… let me know in the comments below! Happy cooking!

Pasta Pomodoro with Fresh Tomatoes

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 (16 ounce) package rigatoni or pasta of choice
  • ¼ cup olive oil
  • ½ onion, chopped
  • 4 cloves garlic, minced
  • 2 cups roma (plum) tomatoes, diced
  • 2 tablespoons balsamic vinegar
  • 1 (10.75 ounce) can low-sodium chicken broth
  • Crushed red pepper, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh basil, chopped
  • ¼ cup grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente on package instructions; drain.
  2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.

  3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes.

  4. Remove from heat and serve topped with grated cheese. Enjoy!img_3721

 Original recipe can be found here

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