20-Minute Tomato Smash Pasta
20-Minute Tomato Smash Pasta
Ingredients
- 8 ounces pasta
- 1 tablespoon olive oil, as needed
- 6 tomatoes
- 1 yellow onion, diced
- 1 pound ground beef
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup shredded mozzarella
- 3/4 cup shredded cheddar
Instructions
- 1
Cook the 8 ounces of pasta in a large pot of salted boiling water until al dente according to package directions. Drain the pasta and set it aside.
⏱️ 10 min
- 2
While the pasta cooks, add olive oil to a large pan over medium heat. Cut the bottoms off the 6 tomatoes and place them around the edges of the pan. Add the 1 diced yellow onion in the center of the pan. Cover the pan and cook for 8 minutes, or until the tomatoes and onions are softened.
⏱️ 8 min
- 3
Move the softened onions aside in the pan and add the 1 pound of ground beef to the center. Cook the ground beef, breaking it apart with a spoon, until it is browned.
⏱️ 5 min
- 4
Carefully peel off the skins from the cooked tomatoes. Then, use a fork or other utensil to crush the tomatoes directly into the pan, mixing them with the beef and onions.
⏱️ 2 min
- 5
Add the 4 minced garlic cloves, 2 tablespoons tomato paste, 1/2 cup chopped fresh parsley, 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon salt, and 1 teaspoon black pepper to the pan. Stir all the ingredients together to combine well.
⏱️ 2 min
- 6
Stir in the 3/4 cup shredded mozzarella and 3/4 cup shredded cheddar until both cheeses are melted and the sauce becomes creamy.
⏱️ 3 min
- 7
Add the previously cooked pasta to the pan and toss until it is fully coated with the sauce.
⏱️ 1 min
- 8
Serve hot. Optionally, garnish with grated Parmesan cheese and fresh parsley leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
20-Minute Tomato Smash Pasta
- 8 ounces pasta
- 1 tablespoon olive oil, as needed
- 6 tomatoes
- 1 yellow onion, diced
- 1 pound ground beef
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup shredded mozzarella
- 3/4 cup shredded cheddar
Instructions
- 1
Cook the 8 ounces of pasta in a large pot of salted boiling water until al dente according to package directions. Drain the pasta and set it aside.
⏱️ 10 min - 2
While the pasta cooks, add olive oil to a large pan over medium heat. Cut the bottoms off the 6 tomatoes and place them around the edges of the pan. Add the 1 diced yellow onion in the center of the pan. Cover the pan and cook for 8 minutes, or until the tomatoes and onions are softened.
⏱️ 8 min - 3
Move the softened onions aside in the pan and add the 1 pound of ground beef to the center. Cook the ground beef, breaking it apart with a spoon, until it is browned.
⏱️ 5 min - 4
Carefully peel off the skins from the cooked tomatoes. Then, use a fork or other utensil to crush the tomatoes directly into the pan, mixing them with the beef and onions.
⏱️ 2 min - 5
Add the 4 minced garlic cloves, 2 tablespoons tomato paste, 1/2 cup chopped fresh parsley, 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon salt, and 1 teaspoon black pepper to the pan. Stir all the ingredients together to combine well.
⏱️ 2 min - 6
Stir in the 3/4 cup shredded mozzarella and 3/4 cup shredded cheddar until both cheeses are melted and the sauce becomes creamy.
⏱️ 3 min - 7
Add the previously cooked pasta to the pan and toss until it is fully coated with the sauce.
⏱️ 1 min - 8
Serve hot. Optionally, garnish with grated Parmesan cheese and fresh parsley leaves before serving.
⏱️ 1 min