Simple Tomato Pasta with Easy Variations

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This is a recipe I come back to again and again because it’s forgiving, adaptable, and made from everyday ingredients. I’ve been cooking versions of it since I bought my first flat over 30 years ago, and it’s changed over time depending on what I had available and who I was feeding.

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Serves

2–3 people

Prep & Cook Time

Approximately 40 minutes

Dietary Notes

Vegetarian (when made without added meat)

Ingredients

• 1 tablespoon olive oil
• 1 heaped teaspoon garlic (fresh or lazy garlic)
• 1 level teaspoon chilli flakes (optional, to taste)
• 1 onion, finely chopped
• 1 tin chopped tomatoes
• A splash (or 2 or 3!) of red wine
• Dried oregano
• Fresh parsley (or frozen works just as well)
• Salt & black pepper
• Pasta of choice – linguine and penne are favourites, as well as spinach & ricotta ravioli

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Method

1. Heat a large frying pan over a medium heat and add the olive oil.
2. Add the onion and sauté for around 8 minutes, or until soft and translucent.
3. Stir in the garlic, chilli (if using), and red wine. Allow the wine to reduce slightly.
4. Season with salt and pepper, then add a pinch of dried oregano.
5. Reduce the heat to low and add the chopped tomatoes.
   • Tip: Fill the empty tin with water and add a little to the pan if the sauce becomes too thick — it also helps you get every last bit of tomato.
6. Simmer gently for around 30 minutes, stirring occasionally, until the onions are very soft.
   • Taste the sauce. If it’s a little sharp, add ½ teaspoon sugar to balance it.
7. Cook your pasta according to packet instructions. Reserve a little pasta water, then drain.
8. Add the pasta to the sauce along with a few splashes of pasta water and the parsley.
9. Serve with grated Parmesan and enjoy.

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Variations (choose what suits your family)

• Protein: Meatballs, chicken, or chorizo
• Vegetables: Peppers, olives, courgette, aubergine — the list is endless
  • (If you add mushrooms, please keep it a secret from me 😄)
• Spice level: Adjust chilli to taste
• Richer version:
  • A glass of port adds incredible depth
  • Red wine works beautifully
  • No alcohol? Use balsamic vinegar instead
• Creamy version: Stir through crème fraîche, cream, or soft cheese
  • Boursin is my absolute favourite

Notes

For fussy eaters, blend the sauce once cooked and stir through the pasta — no one will ever know there are hidden vegetables 🧅🫑