Creamy Tomato Pasta

25Min

4Servings

650Cal

VegetarianKid friendlySpicy 2/5

Equipment

Pot

Pan

Knife

Cutting board

Colander

Spatula

Stove

Ingredients

Pasta and Base Ingredients

rigatoni or penne

300 g

cherry tomatoes

150 g

tomato paste

2 tbsp

Aromatics

small onion

1 piece

cloves garlic

3 piece

Sauce Ingredients

olive oil

2 tbsp

butter

1 tbsp

heavy cream

240 ml

grated parmesan

50 g

Seasoning

chili flakes

1 tsp

salt

1 tsp

black pepper

1 tsp

fresh parsley

10 g

Instructions

Cook the Pasta

Boil rigatoni in salted water until al dente (tender but firm). Drain and set aside.

10 mintimer 10 min

Sauté the Tomatoes

Heat olive oil and butter in a pan over medium heat. Add cherry tomatoes and cook until they soften and blister.

5 min180°C

Tomatoes should blister and release juices but not completely burst.

Add Aromatics

Add finely diced onion and cook until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste.

4 min

Don't let garlic brown or it will become bitter.

Make the Sauce

Pour in heavy cream. Add grated parmesan, chili flakes, salt, and pepper. Simmer on low heat until the sauce thickens (about 3-4 minutes).

4 min90°C

Sauce should coat the back of a spoon when ready.

Combine and Serve

Add cooked pasta to the sauce and stir until fully coated. Add chopped fresh parsley. Serve immediately topped with extra parmesan, parsley, and chili flakes.

2 min

Original recipe

TikTokRecipe by @yummy_food002

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Microwave 2-3 minutes or stovetop with splash of cream

Best eaten fresh. Add fresh parsley when reheating.

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