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20-Minute Tomato Smash Pasta 🍝
When the tomatoes on the counter are finally ripe, this is the fastest way I know to put them to work. Fresh vine tomatoes get smashed right into a quick meat sauce, then tossed with pasta and melty cheese, dinner in about 20 minutes. It is simple and a little rustic, exactly the kind of thing Nonna would throw together with whatever was ripe that day and somehow make taste like magic. Try it!
Servings: 6 servings
Calories: 512kcal
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Equipment
Ingredients
- 1/2 lb pasta Gemelli or any shape
- 1/4 cup olive oil
- 6 large soft tomatoes on the vine tops cut and middle cored
- 1 white/yellow onion diced
- 1 lb ground beef or turkey
- 5 garlic cloves minced
- 2 tbsp tomato paste
- 1/2 cup fresh parsley chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp salt
- 1 cup shredded cheese Mexican blend or your choice
Instructions
- Boil salted pasta water and cook the pasta al dente. Drain and set aside.
- To a large pan, add the olive oil and heat on medium. Add the tomatoes (tops cut off and middles cored, which makes smashing easy). Add the onions to the middle of the tomatoes and cover. Cook on medium for 8-10 minutes, until the tomatoes are softened and the skins are peeling off.
- Move the onions to the sides of the pan and add the ground beef to the center. Break apart and cook until browned.
- Peel off the tomato skins, then crush the tomatoes into the pan with a fork.
- Add the tomato paste, garlic, parsley, garlic powder, onion powder, Italian seasoning, paprika and salt. Mix until combined.
- Add the cooked pasta and cheese and mix to combine. Enjoy!
Nutrition
Calories: 512kcal | Carbohydrates: 38g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 417mg | Potassium: 734mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1824IU | Vitamin C: 27mg | Calcium: 154mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Use the softest, ripest tomatoes you can find. They smash and melt down fastest.
- Brown the meat first, then add the tomatoes and let them break down into a sauce.
- Save a splash of pasta water to bring the sauce together.
- Smash the tomatoes against the side of the pan as they soften.
- Finish with cheese off the heat so it melts into the sauce.
Frequently Asked Questions
Beef or turkey?
Either works. Beef is richer, turkey is lighter. Use what you have.
Can I use canned tomatoes?
Fresh ripe tomatoes are the point here, but in a pinch good canned whole tomatoes, crushed by hand, work.
What pasta is best?
Any short or long shape. Just save some pasta water to loosen the sauce.
Can I make it meatless?
Yes. Skip the meat and add more tomatoes, or a can of white beans for heartiness.
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