Pasta with fresh tomato sauce


Drizzle with good, cold pressed olive oil before serving and enjoy!

Pasta with fresh tomatoes, olive oil, garlic and oregano is my favorite summer pasta dish! Ready in no time, and it tastes amazing! All you have to do is cook the pasta and mix it with diced, fresh tomatoes. Tasty and refreshing!
You can use fresh basil or finely chopped parsley instead of oregano and prepare this dish with any type of pasta [ I like linguine the most ]. This pasta recipe’s flavor will be almost entirely dependent upon the tomatoes you use, so pick some nice and juicy, ripe ones!

Why should you eat more tomatoes?

Despite botanically being a fruit, tomatoes are generally eaten and prepared like a vegetable.
They are the major dietary source of the antioxidant called lycopene, which has been linked to many health benefits, including reduced risk of cancer and heart disease. Tomatoes are also a great source of vitamin C, potassium, folate, and vitamin K.
Tomato Nutrition Facts
Tomatoes are considered a low glycemic index food. A small tomato contains 3.5 grams of carbs. Of the carbohydrates, 2.4 grams are from naturally occurring sugars, and 1.1 grams come from fiber.
Like most fruits and vegetables, tomatoes contain very little fat.
There is just under 1 gram of protein in a small, fresh tomato.
Vitamins and Minerals
A single tomato can provide about 40% of the daily recommended minimum of vitamin C. Above thet tomatoes supply vitamin A, which supports immunity, vision, and skin health; vitamin K, which is good for your bones; and potassium, a key nutrient for heart function, muscle contractions, and maintaining a healthy blood pressure and fluid balance.
One small tomato (91g) provides 16 calories, 73% of which come from carbs, 18% from protein, and 9% from fat.

fresh tomato sauce pasta

Pasta with fresh tomatoes

Servings 2 servings
Prep Time 20 mins
Total Time 20 mins


  • 7 ounces dry pasta linguine
  • 2 tomatoes large
  • 1 clove garlic large
  • 3 springs oregano fresh
  • 2 tbsp olive oil extra vergine
  • salt to taste
  • chili [ peperoncino ] to taste, optional


  • Put the pasta in boiling, well-salted water and cook al dente
  • Meanwhile, cut the tomatoes and mix with the finely grated garlic, a spoonful of olive oil, peperoncino [ if used ] , salt and oregano. Set aside
  • Drain the pasta, put it in a bowl with tomatoes and mix together
  • Drizzle with olive oil before serving


Nutritional value - portion
Energy value 456 kcal | Carbohydrates 75.5 g | Protein 14.5 g | Fat 11 g | Fiber 4.5 g
Course: Main Course
Cuisine: Italian
Keyword: garlic, oregano, tomatoes

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Cooked with by Magdalena Wrona.
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