Spaghetti with Tomatoes

This incredible dish boasts tender spaghetti in a light, fresh, garlicky tomato sauce! There's a hint of white wine, plenty of parmesan cheese, and tomatoes two ways! Easy, healthy, and ready in about 20 minutes.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword easy pasta recipe, fresh tomatoes, spaghetti with tomatoes, summer pasta recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 522kcal

Author Robin Miller

Ingredients

1 pound spaghetti or pasta of choice
1 tablespoon olive oil
1-2 shallots thinly sliced, or 1/2 cup sliced yellow onion
2-3 cloves garlic minced
1/4 cup white wine or chicken broth, or vegetable broth
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes or more/less to taste
14- ounce can diced tomatoes regular or fire-roasted
1/4 cup sliced oil-packed sun-dried tomatoes
1/4 cup shredded or grated parmesan cheese plus more for serving
Salt and freshly ground black pepper

Instructions

Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta cooking water.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallot and cook for 3 minutes, until soft. Add the garlic, Italian seasoning, and crushed red pepper flakes and cook for 30 seconds. Add the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Add the diced tomatoes and sun-dried tomatoes and bring to a simmer. Reduce the heat to low and simmer for 5 minutes (or until the pasta finishes cooking).
Fold in the pasta and 1/4 cup of the reserved pasta cooking water. Fold in the parmesan cheese. If desired, add more pasta water for a thinner sauce. Season to taste with salt and black pepper and serve

Nutrition