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Neapolitan Margherita Pizza
Crispy charred crust, San Marzano tomato sauce, fresh mozzarella and basil — the pizza that started it all.
⏱ 105 min🔥 480 kcalMedium
★4.8(5,210)
26 recipes using tomatoes — Pasta, pizza, risotto and more from la bella Italia.
Italian cuisine is famous for its bold, distinctive flavours. These italian tomatoes recipes range from quick weeknight dishes ready in under 30 minutes to impressive weekend feasts. Each recipe includes exact ingredient quantities, step-by-step instructions, and full calorie counts per serving.
Crispy charred crust, San Marzano tomato sauce, fresh mozzarella and basil — the pizza that started it all.
Layer upon layer of slow-cooked meat ragù, silky béchamel and fresh pasta sheets — Italy's ultimate Sunday dish.
Bucatini with crispy guanciale, San Marzano tomatoes and Pecorino Romano — the most beloved of Roman pasta sauces.
Grilled sourdough rubbed with garlic, topped with ripe tomatoes, fresh basil and the best olive oil you own.
Fork-tender braised veal shanks in white wine and tomato, finished with lemon-parsley gremolata.
Rich, slow-cooked Bolognese meat sauce with beef, pork, soffritto, wine and milk — served with spaghetti. This authentic spaghetti Bolognese recipe is the world's most popular pasta dish, made properly from scratch.
Classic Roman penne arrabbiata — pasta in a fiery, garlicky tomato sauce. This easy 20-minute pasta recipe is bold, vegan and one of Italy's most beloved quick dinners. 'Arrabbiata' means 'angry' — named for its heat.
Bright, fresh pasta primavera loaded with seasonal vegetables tossed in a light garlic and olive oil sauce. This easy pasta primavera recipe is the ultimate spring and summer pasta — vegetarian, colourful and ready in 30 minutes.
Italian-style salad of cannellini beans, tuna, and fresh herbs.
Hearty plant-based Bolognese sauce made with green lentils.
Fresh tomato, mozzarella, and basil drizzled with olive oil.
Toasted garlic bread topped with fresh tomato, basil, and olive oil.
The original Neapolitan pizza — thin char-blistered crust, San Marzano tomato, fior di latte mozzarella and fresh basil. Simple perfection.
Sicily's iconic golden fried rice balls stuffed with ragù, peas and melting mozzarella — crispy outside, rich and gooey inside.
Rome's other great pasta — smoky guanciale, San Marzano tomatoes, Pecorino Romano and a pinch of chilli. Bold, simple and deeply satisfying.
Sicily's addictive sweet-and-sour aubergine relish with olives, capers, celery and tomato — equally delicious warm, at room temperature or cold.
Meltingly tender braised veal shanks in a rich saffron-scented tomato broth, finished with bright, herby gremolata — the pride of Milan.
A thick, deeply nourishing Tuscan soup of cannellini beans, cavolo nero and stale bread — better on day two when 'reboiled'.
Braised veal shanks in white wine, tomatoes and gremolata, served on saffron risotto — Milan's most celebrated dish.
Braised veal shanks in tomato and white wine sauce with gremolata
Spaghetti, tomatoes, garlic, basil and olive oil cooked in a single pot — pasta water becomes the sauce in 12 minutes flat.
Bell peppers stuffed with seasoned ground beef, rice, tomato and Parmigiano — a complete one-dish dinner from a single tray.
Sicilian pasta with eggplant, tomatoes, basil, and salty ricotta — Mediterranean summer in a plate.
Catania's classic Sicilian pasta: rigatoni in a tomato-basil sauce with fried aubergine and a generous blanket of salted ricotta salata.
Milan's iconic braise of veal shanks slow-cooked with wine, broth and gremolata — meltingly tender meat with marrow scooped from the bone.
Sicily's iconic vegetable agrodolce — slow-cooked eggplant, celery, olives and capers with a bright sweet-sour finish of vinegar and sugar, served warm or at room temperature.