Grandma’s 10-Minute Tomato Pasta Recipe
A quick and comforting tomato pasta recipe inspired by Grandma’s cooking, featuring a simple tomato and mixed vegetable sauce ready in just 10 minutes. Perfect for a fast, wholesome weeknight meal.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Boiling and Sautéing
- Cuisine: Italian-Style
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 oz pasta (spaghetti, penne, or rotini)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 cup frozen mixed veggies (peas, carrots, corn)
- ½ tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Parmesan cheese (optional, for serving)
- Fresh basil leaves (optional, for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–9 minutes. Before draining, reserve ½ cup of the pasta cooking water for later use.
- Prepare the Sauce: In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the undrained diced tomatoes, frozen mixed vegetables, dried oregano, red pepper flakes if using, and season with salt and pepper. Let the mixture simmer for 3–4 minutes to combine the flavors and heat the vegetables through.
- Combine & Serve: Return the drained pasta to the pot with the sauce. Toss everything together to coat the pasta evenly. If you prefer a saucier consistency, gradually stir in some of the reserved pasta water. Optionally, stir in grated Parmesan cheese and garnish with fresh basil leaves. Serve hot and enjoy!
Notes
- Using frozen mixed vegetables adds nutrition and color but feel free to substitute with fresh or canned vegetables.
- Reserve pasta water to adjust sauce consistency; its starch helps the sauce adhere to the pasta.
- Red pepper flakes are optional and can be omitted or adjusted based on your heat preference.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- Cook pasta just until al dente to avoid it becoming mushy when mixed with sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: tomato pasta, quick pasta recipe, easy pasta sauce, vegetarian pasta, 10-minute meal, weeknight dinner
