Recipe

Tangy Sweet Pasta

A cozy, bright agrodolce inspired tomato sauce with garlic, basil, and a quick vinegar-honey finish that tastes like it simmered all day.

By Matt Campbell

•

4.8

A bowl of spaghetti coated in glossy tangy sweet tomato sauce with fresh basil and grated Parmesan on a wooden table

Jump to Recipe

This is the pasta I make when I want comfort and a little attitude. The sauce starts like a classic weeknight tomato situation, then you hit it with a quick sweet and sour finish that makes everything pop. Think bright tomato, mellow garlic, a whisper of heat, and that sweet tang that keeps pulling you back for one more bite.

It is inspired by Italian agrodolce flavors, which literally means sweet and sour. The trick is balance. Not candy sweet. Not salad dressing sour. Just enough of each to make the tomatoes taste more like themselves.

A small saucepan of tomato sauce simmering with visible garlic slices and basil leaves

Why It Works

Fast flavor build: Tomato paste gets toasted in olive oil and garlic so the sauce tastes deeper without a long simmer.
Real sweet and sour balance: A measured splash of vinegar plus a touch of honey (or sugar) creates that agrodolce vibe without turning the sauce into ketchup.
Glossy, clingy sauce: Pasta water and a final toss in the pan make the sauce hug every noodle, not slide off into sadness.
Flexible: Works with spaghetti, rigatoni, or penne, and you can add sausage, chickpeas, or roasted veggies without messing up the core flavor.

Pairs Well With

Storage Tips

Fridge: Store leftovers in an airtight container for up to 4 days. If you can, keep extra sauce separate from pasta so the noodles do not soak it all up.

Freezer: Freeze the sauce (without pasta) for up to 3 months. Cool completely, then portion into freezer bags or containers.

Reheat: Warm in a skillet over medium-low with a splash of water. If it tastes a little flat after chilling, add a tiny pinch of salt and a few drops of vinegar, then taste again.

Common Questions

What makes this sauce “agrodolce inspired”?

Agrodolce literally means sweet and sour. In Italian cooking, that balance often comes from vinegar plus a touch of sweetness. Here, we use vinegar and honey to brighten a tomato base, so you get that classic sweet tang without turning the sauce into candy.

Will it taste like vinegar?

No, not if you add it at the end and keep the heat low. You should taste brightness, not harshness. Start with 1 tablespoon and work up in 1/2 teaspoon increments if your tomatoes are very sweet.

Can I use fresh tomatoes?

Yes. Swap the canned tomatoes for about 2 to 2 1/2 pounds of ripe chopped tomatoes. Simmer longer to reduce excess water. Peeling and seeding are optional, but they make for a smoother, less watery sauce. You will likely need a little more salt.

What pasta shapes work best?

Spaghetti and linguine are great for a glossy toss. Rigatoni, penne, and shells are perfect if you want sauce inside the pasta too.

How do I make it spicy?

Increase red pepper flakes, or finish each bowl with a drizzle of chili oil. Do it at the end so you do not scorch the heat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Large skillet or sauté pan (12-inch is ideal)
Wooden spoon or silicone spatula
Measuring spoons
Microplane or grater for Parmesan (optional but encouraged)

I started making versions of this when I was trying to get weeknight pasta to taste like something you would pay for. You know that restaurant thing where the sauce feels brighter, rounder, and somehow more alive. For me, the missing piece was always balance. Once I learned to add a tiny sweet and sour finish and then actually toss the pasta in the pan, everything clicked. Now it is my go-to when I want cozy carbs with a little spark, and when I want dinner to feel like I tried harder than I did.

Tangy Sweet Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

16 oz spaghetti (or rigatoni)
3 tbsp extra-virgin olive oil, plus more to finish
4 cloves garlic, thinly sliced
1/2 tsp red pepper flakes (optional)
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tbsp balsamic vinegar (or red wine vinegar for more tang), plus more to taste
2 tsp honey (or 1 to 2 tsp sugar), plus more to taste
1/3 cup finely grated Parmesan, plus more to serve
1/2 cup torn fresh basil (or 1 tsp dried oregano if you have no basil)
1 cup pasta water, reserved (you may not use it all)

Optional add-ins: 1 can chickpeas (drained), 8 oz cooked Italian sausage, or a handful of baby spinach.

Instructions

Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente, about 1 to 2 minutes less than the package says. Reserve 1 cup pasta water, then drain.
Start the sauce base. While the pasta cooks, heat olive oil in a large skillet over medium. Add garlic and red pepper flakes. Cook 30 to 60 seconds at a gentle sizzle, stirring, until the garlic smells amazing but is not browned.
Toast the tomato paste. Stir in tomato paste and cook for 1 to 2 minutes until it darkens slightly and starts sticking to the pan in a good way. This is where the deeper flavor comes from.
Simmer. Add crushed tomatoes, salt, and black pepper. Bring to a gentle simmer, then lower to medium-low and cook 10 to 12 minutes, stirring occasionally, until slightly thickened. If using chickpeas, stir them in during this simmer.
Make it tangy and sweet. Lower the heat. Stir in balsamic vinegar and honey. Simmer 1 minute, then taste. If it needs more brightness, add vinegar in 1/2 teaspoon increments. If it needs rounding out, add a tiny drizzle more honey. Keep it balanced.
Toss pasta in the pan. Add drained pasta to the skillet. Toss vigorously for 1 to 2 minutes, adding reserved pasta water as needed until the sauce turns glossy and clings to the noodles. You will likely use 1/2 cup or less, but you will be glad you saved the full cup.
Finish like you mean it. Turn off the heat. Add Parmesan and basil and toss again. Drizzle with a little extra olive oil, then taste for salt. If using spinach, add it here and toss just until wilted. If using sausage, brown it in the skillet before the garlic, then proceed and return it to the pan when you add the tomatoes.
Serve. Plate immediately with more Parmesan and basil. If you want crisp edges somewhere in this meal, toast some bread while the sauce simmers and do not overthink it.

A skillet of pasta being tossed with tangy sweet tomato sauce using tongs, with steam rising

Nutrition information is estimated.

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