This pasta with fresh tomato sauce is simple, bright, and full of fresh flavor. Juicy Roma tomatoes, fragrant basil, and a light Italian-style dressing come together to coat tender penne in a sauce that feels clean and vibrant rather than heavy. Finished with Parmesan and red onion for balance, this dish celebrates fresh ingredients and proves that great pasta doesn’t need to be complicated.

Why You Will Love This Recipe

You’ll love this recipe because it’s fast, flexible, and incredibly satisfying. It comes together in minutes, making it ideal for busy weeknights, yet it feels fresh and intentional enough to serve to guests. The tomatoes stay juicy, the basil adds freshness, and the Parmesan brings just enough richness. It’s light without being boring and comforting without being heavy, perfect for warm weather or whenever you crave something simple and flavorful.

Pasta with Fresh Tomato Sauce

Sometimes the best pasta dishes are the simplest ones. This fresh tomato pasta is proof that a handful of good ingredients can create something truly delicious.

Unlike long-simmered tomato sauces, this recipe relies on fresh tomatoes to bring natural sweetness and acidity.

Roma tomatoes work especially well because they’re meaty and not overly watery, giving the sauce structure without cooking it down.

The tomatoes are left raw, which keeps their flavor bright and slightly crisp, creating a refreshing contrast to the warm pasta.

Italian dressing acts as a shortcut vinaigrette, providing oil, acidity, and seasoning all in one step.

Fresh basil is essential here. Its aroma and slightly peppery flavor define the dish and give it that unmistakable Italian feel.

Red onion adds bite and sharpness, cutting through the sweetness of the tomatoes and balancing the dressing.

Penne is a great choice for this recipe because its ridges catch the dressing and bits of tomato in every bite.

Cooking the pasta just until al dente ensures it stays firm and doesn’t become mushy once tossed with the sauce.

Grated Parmesan ties everything together, adding a salty, savory finish that rounds out the freshness.

This dish is perfect for warm days when you don’t want to turn on the stove for long.

It also works beautifully as a base recipe. You can easily add protein or extra vegetables without changing the overall balance.

Because the sauce is no-cook, the quality of the ingredients really matters here.

Use ripe tomatoes, good Parmesan, and fresh basil for the best result.

This pasta is light, honest, and satisfying, the kind of meal you’ll come back to again and again.

Servings & Time

• Servings: 4 to 6

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: About 25 minutes

Ingredients

• 16 ounces penne pasta

• 8 ripe Roma tomatoes, diced

• 1/2 cup Italian dressing

• 1/4 cup diced red onion

• 1/4 cup freshly grated Parmesan cheese

• 1/4 cup finely chopped fresh basil

Instructions

1. Bring a large pot of lightly salted water to a rolling boil.

2. Add the penne pasta and cook until al dente, about 10 minutes. Drain well.

3. While the pasta cooks, place the diced tomatoes, red onion, basil, and Parmesan in a large mixing bowl.

4. Add the Italian dressing and gently toss to combine.

5. Add the hot, drained pasta to the bowl and toss until evenly coated.

6. Taste and adjust seasoning if needed. Serve immediately or slightly warm.

Tips

• Tomato Upgrade: Use cherry or grape tomatoes for extra sweetness.

• Add Protein: Grilled chicken, shrimp, or chickpeas work well.

• Extra Flavor: Add a pinch of red pepper flakes or a drizzle of olive oil.

• Make Ahead: Best served fresh, but leftovers keep refrigerated for up to 2 days.

• Cheese Swap: Pecorino Romano adds a sharper finish if desired.