Pasta Tomato Sauce

 Anyone can make a perfect salad, but not everyone can cook an amazing Italian tomato sauce. This simple recipe will teach you how to cook pasta and create this popular Italian dish.

Pasta Tomato Sauce


For the sauce: 3 tablespoons extra-virgin olive oil

1 large red onion, chopped

6 cloves garlic, minced (or 2 teaspoons minced garlic)

1/4 teaspoon red pepper flakes (optional)

2 28-ounce cans of diced tomatoes with juice (or 1 pound fresh Roma or plum tomatoes) 

2 teaspoons balsamic vinegar      

2 tablespoons tomato paste 

Salt and pepper to taste


In a large dutch oven over medium heat, heat the extra-financial olive oil until it shimmers. Add the onion and cook, stirring occasionally, until the onions are translucent, about 6-8 minutes.

Add the garlic and red pepper flakes (if using) and cook for just a couple more minutes, until fragrant. Add the tomatoes with juice, vinegar, tomato paste, and stir to combine. Bring to a boil, then reduce heat to low and simmer for 45 minutes. 

Meanwhile: Cook macaroni according to package instructions (or follow this recipe). When pasta is ready (cooked al dente), drain but leave 1/2 cup of pasta water in a pot and set aside

Once the sauce is thickened (it will have reduced down by one-third), adjust seasonings as needed. Serve pasta in large bowls, topped with sauce, and garnished with grated cheese.

Pasta Tomato Sauce