Italians created 'pasta all'assassina' by charring spaghetti directly in cast iron—the burnt bits are actually the point.
20-Minute Tomato Smash Pasta
Whip up a delightful dinner in just 20 minutes with our Tomato Smash Pasta! Featuring juicy, ripe tomatoes and a splash of olive oil, this vibrant dish comes together effortlessly—perfect for those bustling weeknights when you crave something delicious without the fuss. Get ready to indulge in a burst of flavor that’s as quick to make as it is to devour!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4 garlic cloves, minced
- 1 yellow onion, diced
- ½ cup fresh parsley, chopped (120 ml)
- 6 tomatoes
🥩Meat & Seafood(1)
- 1 lb ground beef (454 g)
🥛Dairy & Eggs(2)
- ¾ cup shredded cheddar (180 ml)
- ¾ cup shredded mozzarella (180 ml)
🫙Pantry Staples(3)
- Olive oil
- 8 oz pasta (227 g)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(5)
- 1 tsp black pepper (5 ml)
- 1 tsp oregano (5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
- 1 tsp thyme (5 ml)
👨🍳 Instructions
- 1
Cook pasta in salted water until al dente. Drain and set aside.
- 2
Add olive oil to a large pan over medium heat. Cut the bottoms off the tomatoes and place them around the edges of the pan. Add the diced onion in the center. Cover and cook for 8 minutes until softened.
- 3
Move the onions aside and add the ground beef to the center. Cook, breaking it apart, until browned.
- 4
Peel off the tomato skins, then crush the tomatoes into the pan.
- 5
Add garlic, tomato paste, fresh parsley, paprika, thyme, oregano, salt, and pepper. Stir to combine.
- 6
Stir in mozzarella and cheddar until melted and creamy.
- 7
Add cooked pasta and toss until fully coated.
- 8
Serve hot.
💡 Pro Tips
- ✓Cook pasta 1-2 minutes under package directions since it will finish cooking in the sauce, preventing mushy texture from overcooking.timing1-2 minutes under
- ✓Score an X on tomato bottoms before cooking to create weak points where steam pressure will naturally split the skins for easy peeling.technique
- ✓Keep pan temperature at medium (300-325°F) when melting cheese to prevent proteins from seizing and creating a grainy sauce instead of creamy.technique300-325°F
- ✓Reserve 1/2 cup starchy pasta water before draining to add back if sauce becomes too thick, as the starch acts as a natural emulsifier.ingredient1/2 cup
- ✓Add tomato paste after browning meat but before adding fresh tomatoes to cook out raw flavor and concentrate umami compounds through caramelization.timing
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Italians created 'pasta all'assassina' by charring spaghetti directly in cast iron—the burnt bits are actually the point.
20-Minute Tomato Smash Pasta
Whip up a delightful dinner in just 20 minutes with our Tomato Smash Pasta! Featuring juicy, ripe tomatoes and a splash of olive oil, this vibrant dish comes together effortlessly—perfect for those bustling weeknights when you crave something delicious without the fuss. Get ready to indulge in a burst of flavor that’s as quick to make as it is to devour!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4 garlic cloves, minced
- 1 yellow onion, diced
- ½ cup fresh parsley, chopped (120 ml)
- 6 tomatoes
🥩Meat & Seafood(1)
- 1 lb ground beef (454 g)
🥛Dairy & Eggs(2)
- ¾ cup shredded cheddar (180 ml)
- ¾ cup shredded mozzarella (180 ml)
🫙Pantry Staples(3)
- Olive oil
- 8 oz pasta (227 g)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(5)
- 1 tsp black pepper (5 ml)
- 1 tsp oregano (5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
- 1 tsp thyme (5 ml)
👨🍳 Instructions
- 1
Cook pasta in salted water until al dente. Drain and set aside.
- 2
Add olive oil to a large pan over medium heat. Cut the bottoms off the tomatoes and place them around the edges of the pan. Add the diced onion in the center. Cover and cook for 8 minutes until softened.
- 3
Move the onions aside and add the ground beef to the center. Cook, breaking it apart, until browned.
- 4
Peel off the tomato skins, then crush the tomatoes into the pan.
- 5
Add garlic, tomato paste, fresh parsley, paprika, thyme, oregano, salt, and pepper. Stir to combine.
- 6
Stir in mozzarella and cheddar until melted and creamy.
- 7
Add cooked pasta and toss until fully coated.
- 8
Serve hot.
💡 Pro Tips
- ✓Cook pasta 1-2 minutes under package directions since it will finish cooking in the sauce, preventing mushy texture from overcooking.timing1-2 minutes under
- ✓Score an X on tomato bottoms before cooking to create weak points where steam pressure will naturally split the skins for easy peeling.technique
- ✓Keep pan temperature at medium (300-325°F) when melting cheese to prevent proteins from seizing and creating a grainy sauce instead of creamy.technique300-325°F
- ✓Reserve 1/2 cup starchy pasta water before draining to add back if sauce becomes too thick, as the starch acts as a natural emulsifier.ingredient1/2 cup
- ✓Add tomato paste after browning meat but before adding fresh tomatoes to cook out raw flavor and concentrate umami compounds through caramelization.timing