creamy tomato pasta
This creamy tomato pasta is a rich and satisfying dish, combining the sweetness of ripe tomatoes with a velvety cream sauce. Perfect for a quick weeknight dinner, it’s easy to prepare and packed with flavor.
Equipment
- 1 large pot
- 1 strainer
- 1 skillet
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 4 serving bowls
Ingredients
- 12 oz pasta of your choice (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes (14 oz/400 g)
- 1 cup heavy cream (240 ml)
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese plus more for serving
- to taste fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the heavy cream. Mix well and simmer for another 5 minutes.
- Add the dried basil, salt, and black pepper, stirring to combine.
- Incorporate the cooked pasta into the sauce, adding a bit of the reserved pasta water if needed to reach the desired consistency.
- Remove from heat and stir in the grated Parmesan cheese until melted and combined.
- Serve immediately in bowls, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Notes
Feel free to add sautéed vegetables like spinach, bell peppers, or mushrooms for extra nutrition.
For a vegetarian version, ensure that the Parmesan cheese is vegetarian-friendly.
This dish pairs well with a side salad or garlic bread. Enjoy!