Pasta with fresh tomatoes is one of those simple yet healthy pasta recipes that never goes out of style. The secret? Sweet, ripe summer tomatoes. And if you happen to find colourful heirloom tomatoes at the market, even better – they turn this easy pasta dish into a real showstopper.
Heirloom tomatoes (also called heritage or old varieties) are naturally resistant and grown from seeds passed down through generations. Unlike mass-produced red tomatoes, they come in a rainbow of colours – golden yellow, deep orange, vibrant green and even purple – each with their own unique texture and flavour. For this recipe, I picked up a mix of cherry tomatoes in red, orange and yellow, plus a few stunning green and purple varieties.
Ingredients for Fresh Tomato Pasta
A trip to the farmer’s market in summer always sparks new ideas – fresh produce has a way of inspiring forgotten recipes. The moment I spotted these gorgeous heirloom tomatoes, I knew I had to make this pasta with fresh tomatoes. Here’s what you’ll need:
- Spaghetti: Classic and always a favourite, though you can use any pasta you like. Gluten-free brown rice spaghetti also works beautifully.
- Heirloom tomatoes: Ripe, colourful and bursting with flavour. They’re easiest to find during the summer months.
- Anchovy fillets: Packed in oil and full of umami depth.
- Kalamata olives: Rich and briny, these Greek olives are my go-to.
- Capers: Best when packed in brine for a punchy, tangy note.
- Panko breadcrumbs: Light, airy Japanese breadcrumbs that toast up into an irresistible golden crunch. You’ll find them in Asian shops or online.
- Flavour boosters: Garlic, red chilli flakes, dry white wine and fresh flat-leaf parsley bring everything together with a Mediterranean twist.
How to Make Pasta with Fresh Tomatoes
This is a quick and easy spaghetti recipe – perfect for summer when you want to spend less time in the kitchen but still enjoy something wholesome and flavourful. Ready in just 25 minutes.
- Toast the breadcrumbs – In a dry non-stick pan, toast the panko until golden and crisp, about 4–5 minutes. Set aside.
- Cook the spaghetti – Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to packet instructions. Reserve 125 ml of the cooking water, then drain.
- Make the sauce – In a large frying pan, heat the olive oil over medium. Sauté the garlic until fragrant, about 2 minutes. Stir in the chilli flakes, then add the tomatoes, anchovies, olives and capers. Pour in the white wine and simmer until the tomatoes burst and release their juices (2–3 minutes). Sprinkle with parsley.
- Combine & serve – Toss the spaghetti in the sauce, adding a splash of the reserved pasta water to bring everything together. Divide among bowls, top with the toasted panko breadcrumbs, and serve immediately.
Why You’ll Love This Spaghetti with Fresh Tomatoes
- Healthy – made with fresh, ripe heirloom tomatoes.
- Quick & easy – ready in just 25 minutes.
- Flavour-packed – sweet tomatoes, salty anchovies and capers, briny olives, and crunchy panko.
- Authentic with a twist – a nod to classic Italian simplicity with the extra crunch of Japanese breadcrumbs.
More Pasta Recipes You Might Like
- Spaghetti alla Puttanesca – Original Italian Recipe
- Pasta con Salsiccia with Creamy Tomato Sauce
- Spaghetti Carbonara
- Pasta with Green Beans, Potatoes and Pesto
Pasta with Fresh Tomatoes, Anchovies, Capers & Olives
This pasta with fresh tomatoes is fresh, seasonal, simple. With the bonus that it is one of those dishes that requires little time at the stove – it epitomizes the laziness of summer – and still delivers a comforting and satisfying meal.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 500 g spaghetti or other dried pasta
- 1/4 cup panko bread crumbs (about 15 g)
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 800 g heirloom tomatoes, a mix of cherry and others, halved or quartered, depending on size
- 6 anchovy fillets, finely chopped
- 8 kalamata olives, pitted and coarsely chopped
- 3 tablespoons capers, drained
- 1/2 cup dry white wine (125 ml)
- 3 tablespoons freshly chopped flat-leaf parsley
Method
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Toast the bread crumbs in a dry skillet over medium heat, tossing as needed, until lightly browned, about 4 to 5 minutes. Remove from the heat and set aside.
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Fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente. Reserve 1/2 cup of pasta cooking water.
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In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Stir in the red pepper flakes and cook for another 30 seconds.
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Add the tomatoes, anchovies, olives, and capers to the pan. Cook for a minute and then add the white wine. Bring to a simmer and continue to cook until the tomatoes have released their juices, about 2-3 more minutes. Remove the sauce from the heat and add the parsley.
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Drain the pasta and add it directly to the sauce. Toss well, adding a splash of the reserved pasta water, then divide among 4 serving bowls. Top with bread crumbs and serve. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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