A budget friendly pasta pomodoro recipe for two, made with fresh egg pasta or shop bought alternatives. A simple tomato sauce finished gently for balance, ideal for everyday cooking when food costs are rising.
This pasta pomodoro is one of the meals I return to most often. It is affordable, steady, and made from ingredients I usually have to hand. With food costs rising, it is the kind of cooking that allows you to eat well without overthinking or overspending.
Pasta Pomodoro with Fresh Egg Pasta
- Total Time: 20 Minutes
- Yield: 2 1x
Description
This pasta pomodoro is one of those meals I rely on when I want to eat well without spending much. It is made with a short list of ingredients that are easy to keep on hand, and it comes together without fuss. I often use my fresh egg pasta when I have time to make it, but this recipe is written to work just as well with shop bought fresh pasta or dried pasta cooked according to the packet. If you would like to make your own pasta, I have a full guide to making fresh egg pasta at home, which I link here.
With food costs rising, I know how important it is to have recipes that feel nourishing and considered, rather than like a compromise. This is simple cooking, but it is thoughtful, and it is the sort of meal that proves good food does not need to be expensive.
Ingredients
- About 200 g fresh egg pasta, or enough dried pasta for two people
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove, finely sliced
- 250g (12) Mini San Marzano Tomatoes cut in half
- Salt & Pepper, to taste
- A few fresh basil leaves
- 1 Tbsp balsamic vinegar
- Extra olive oil, to finish
Instructions
Cook the pasta in well salted boiling water. Fresh egg pasta will only need a few minutes, while shop bought fresh or dried pasta should be cooked according to the packet instructions. Before draining, keep back a small cup of the cooking water.
Warm the olive oil in a wide frying pan over a gentle heat. Add the garlic and allow it to soften slowly until fragrant. It should not colour.
Add the tomatoes and a pinch of salt. Let the sauce simmer gently for about 15 minutes, stirring occasionally, until it thickens slightly but still tastes fresh.
Tear most of the basil and stir it into the sauce.
Add the cooked pasta directly to the pan along with a small splash of the reserved pasta water. Toss everything together over a medium heat until the sauce coats the pasta and looks glossy.
Remove from the heat. Add the balsamic vinegar and a final drizzle of olive oil, tossing once more. Taste and adjust the seasoning if needed.
Serve straight away, with the remaining basil on top. Parmesan is optional.
Notes
This sauce does not need sugar. Balanced flavour comes from good tomatoes, gently cooked garlic, and finishing the pasta properly in the sauce. The balsamic vinegar is there only to lift the tomatoes at the end. You should not taste it as vinegar.
This is the kind of pasta that works because it is reliable. It is affordable, adaptable, and comforting, which matters more than ever right now.
Optional
A small pinch of dried chilli flakes
Freshly grated Parmesan, to serve
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
What is pasta pomodoro made from?
Pasta pomodoro is made from pasta, tomatoes, olive oil, garlic and basil. It relies on simple ingredients and careful cooking rather than added flavourings.
Can I make pasta pomodoro with dried pasta?
Yes. While fresh egg pasta works beautifully, dried pasta is a practical and affordable option and works just as well when cooked and finished in the sauce.
Is pasta pomodoro a budget friendly meal?
It is. Pasta pomodoro uses inexpensive cupboard ingredients and does not require cheese or meat to feel complete, making it a good option when food costs are rising.
Why finish pasta in the sauce?
Finishing pasta in the sauce allows it to absorb flavour and helps the sauce cling to the pasta, creating a more cohesive and satisfying dish.
Does pasta pomodoro need sugar?
No. Good quality tomatoes and gentle cooking provide enough natural sweetness. A small amount of acid at the end balances the flavour without masking it.