Pasta with Quick Tomato-Garlic Sauce

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Penne or fusilli tossed in a quick skillet sauce of fresh diced tomatoes, softened onion and garlic simmered down in vegetable broth, finished with parmesan and fresh basil. This Italian vegetarian recipe, ready in about 45 minutes, pairs pasta, tomatoes, and garlic for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz pasta, penne or fusilli
• 4 medium tomatoes, diced
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 medium onion, diced
• 1/2 cup vegetable broth
• 1/4 cup parmesan cheese, grated
• 1 tbsp basil, fresh, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: In a large skillet, heat 3 tbsp olive oil over medium heat. Add 1 medium onion and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 4 diced tomatoes and 1/2 cup vegetable broth. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
4. Step 4: Toss the cooked pasta into the skillet and mix well. If the sauce is too dry, add a splash of reserved pasta water. Stir in 1/4 cup grated parmesan cheese and 1 tbsp fresh basil. Cook for 2-3 minutes until heated through.