Easy 10 minute tomato paste pasta sauce

Yes, really. That stuff that comes in a tube or small can can be used to make a sauce all on its own. Ok, not entirely on its own, it does need the help of water to dilute it before you then reduce it to a sauce consistency.

Sure, it might seem counter-intuitive to dilute a concentrated version of tomato, to then cook it back down to more of a concentrated version once again, but I’m telling you this is truly a fantastic recipe to have in your arsenal for times when you want to make a quick and delicious tomato sauce but surprise-surprise, all you can find it your pantry is a lonely little tube of tomato paste.

I like to start by frying off a little bit of garlic, and I more often than not add some sobrasada (a chorizo paste) or ‘nduja – something to add a little bit of extra pizazz – but this is not essential at all.

You can really play with this recipe, adding lots of different things to the sauce like sausage meat, tuna, some anchovies – the works! However, it’s equally lovely kept simple.

Consider the below recipe as a base and enjoy trying out a few things 🙂

PS if you’re looking for something to pair this with, why not make my ultimate crunchy green salad!

Why you’ll love this tomato paste pasta sauce

• Only 5 simple pantry ingredients – no emergency grocery store runs required.

• Ready in 10 minutes – perfect for busy weeknights and faster than ordering takeaway.

• Rich, deep flavour without slow cooking – caramelising the paste develops a slow-cooked flavour in a fraction of the time.

• Budget-friendly – using pantry ingredients keeps this sauce incredibly low cost, and makes it easily scalable for meal prep.

• Completely customisable – delicious as a simple base, or easily upgraded with whatever else is in your fridge or pantry.

Ingredients you’ll need

To make this quick pantry pasta, you only need a handful of everyday kitchen staples:

• Tomato paste: opt for a high-quality double-concentrated paste for a richer flavour profile.

• Olive oil – used to bloom your garlic and give the final sauce a rich, glossy finish.

• Garlic – freshly sliced cloves work best here to infuse the oil.

• Pasta water – the magic ingredient that transforms watery tomato paste into a cohesive, emulsified sauce.

Optional extras for pizazz:

I like to start by frying off a little bit of garlic, and I more often than not add some sobrasada (a chorizo paste) or ‘nduja to add an extra kick. However, this is entirely optional.

You can really play with this recipe by tossing in:

• Sautéed sausage meat or crispy pancetta

• Canned tuna and a handful of capers

• A couple of anchovy fillets melted down into the garlic oil

• A dollop of creamy ricotta and fresh basil or parsley right at the end

How to make tomato paste pasta sauce

1. Start by cooking the pasta

Bring a pot of salted water to boil and cook your favourite pasta. Reserve ½ cup of pasta water before draining – this is kept to add to the sauce when finishing, if required!

2. Sauté the garlic

In a large pan, heat a couple of tablespoons of olive oil over medium heat. Add the minced garlic (and any other extras, like ‘nduja paste or anchovies) and sauté until fragrant (about 30 seconds).

3. Dilute the tomato paste

In a small bowl or measuring jug, combine your tomato paste and hot water. Stir well until the paste is fully dissolved into a smooth liquid, then set aside.

4. Reduce the sauce 

Pour the diluted tomato paste mixture directly into the pan with the fragrant garlic. Allow the liquid to cook fairly rapidly over medium-high heat, letting it reduce and thicken for about 10 minutes.

5. Marry the pasta and sauce

Season with salt and add a splash of pasta water, stirring to create a silky sauce. Adjust consistency by adding more water if needed, the finally add your cooked pasta to the sauce, tossing until fully coated.

My tips and tricks for this tomato paste sauce

• Save your pasta water – the starch in the pasta’s cooking water acts as a binder. If your sauce looks a bit too thick or separated, a splash of pasta water will instantly fix it.

• Balance the acidity – if your brand of tomato paste tastes a little sharp, stir in a tiny pinch of sugar or a small knob of butter at the very end to smooth it out.

FAQs

Can I use tomato puree instead of tomato paste?

Tomato paste has a more concentrated flavour, while puree is thinner and milder. If using puree, cook it down longer to reduce and intensify the flavour.

Can I use this sauce for pizza?

Yes! Simply cook the sauce until it is thicker, then spread over your pizza base.

How do I store this sauce?

Store in a jar in the fridge for up to 5 days, or freeze in portions for up to 3 months.

What pasta shape works best?

I used ricciarelle here, but the beauty of this sauce is that it clings perfectly to anything from long strands of spaghetti to shapes like rigatoni or fusilli.

 

I hope you love this easy tomato paste pasta sauce! It’s one of my most popular recipes and I love seeing you make it – if you try it, please tag me on Instagram so I can see!