Creamy Tomato Pasta
Silky pasta coated in a rich, velvety tomato-cream sauce with garlic and parmesan. A quick, comforting dinner ready in under 30 minutes.
Equipment
Ingredients
Ingredients
pasta
400 g
tomatoes
400 g
garlic
3 cloves
olive oil
30 ml
heavy cream
200 ml
parmesan cheese
50 g
fresh basil
10 g
salt
5 g
black pepper
2 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Prepare the garlic
Peel and finely mince the garlic cloves.
Sauté the garlic
Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add tomatoes
Add chopped tomatoes to the pan and cook until they start to break down, about 5 minutes.
Add cream and cheese
Pour in the heavy cream and stir in the grated parmesan cheese. Simmer until the sauce thickens slightly.
Combine pasta and sauce
Drain the cooked pasta and add it directly to the sauce. Toss well to coat evenly.
Season and serve
Season with salt and black pepper to taste. Garnish with fresh basil leaves and serve immediately.
Original recipe
Storage
Best enjoyed fresh. Add a little milk or cream when reheating to restore creaminess.
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