Oregano & Fresh Tomato Pasta Sauce recipes
This recipe delivers a quick and flavorful fresh tomato and oregano pasta sauce, perfect for a light lunch or dinner. Utilizing minimal ingredients, it highlights the natural sweetness of tomatoes and aromatic fresh oregano to create a simple yet elegant dish in about 30 minutes, serving four.
Equipment
- 1 Large Pot For cooking pasta
- 1 Saucepan or Skillet For preparing the tomato sauce
- 1 Chef's knife For halving tomatoes
- 1 Cutting Board
- 1 Colander For draining pasta
Ingredients
Main
- 250 gr piccadilly tomatoes cherry tomatoes are ok too
- 2 teaspoons of extra-virgin olive oil
- 1 handful oregano fresh or dried
- 160-180 gr long pasta I used Tuscan pici once and linguini the second time
- salt
Instructions
- Halve the piccadilly or cherry tomatoes.
- Bring a large pot of generously salted water to a rolling boil for the pasta.
- Heat the extra-virgin olive oil in a saucepan or skillet over medium heat.
- Add the halved tomatoes to the pan and cook, stirring occasionally, until they begin to soften and release their juices, about 5-7 minutes.
- Add the fresh or dried oregano and a pinch of salt to the tomatoes. Continue to simmer gently.
- Cook the long pasta in the boiling salted water according to package directions until al dente.
- Before draining, reserve about 1/2 cup of the pasta cooking water.
- Drain the cooked pasta thoroughly.
- Add the drained pasta directly to the tomato sauce in the saucepan. Toss well to combine, adding a splash or two of reserved pasta water if needed to achieve a desired consistency and help the sauce cling to the pasta.
- Taste and adjust seasoning with salt if necessary. Serve immediately.
Notes
1. Quality of tomatoes is paramount for this simple sauce; ripe piccadilly or cherry tomatoes will yield the best flavor. If using dried oregano, reduce the quantity by about one-third compared to fresh.2. Season the pasta cooking water generously with salt – it's your first opportunity to flavor the pasta itself.3. When cooking the sauce, allow the tomatoes to break down naturally; avoid over-mashing. A little pasta water can be added to the sauce at the end to help emulsify and bind it to the pasta, creating a silky coating.4. Ensure pasta is cooked al dente for optimal texture. Serve immediately to enjoy the freshness.