Creamy Tomato Garlic Pasta
A quick and comforting pasta dish made with garlic, cream, and fresh tomatoes, perfect for weeknight dinners.
Equipment
- pot
- pan
Ingredients
Pasta
- 8 oz long pasta (such as spaghetti) Thin ribbons or classic spaghetti works well.
Sauce
- 1 cup ripe, chopped tomatoes
- 1 cup heavy cream For silkiness.
- 4 cloves garlic, minced Minced fine to melt into the sauce.
- 2 tablespoon good olive oil Use high-quality olive oil.
- a handful fresh basil, chopped Adds freshness.
- to taste salt and freshly cracked pepper For seasoning.
Instructions
Preparation
- Bring a pot of salted water to a boil for cooking the pasta.
- In a pan, heat the olive oil and gently sweat the minced garlic until fragrant, not browned.
- Add the chopped tomatoes to the pan and cook for about a minute to soften.
Cooking
- Pour in the cream and lower the heat to let the sauce thicken slowly.
- Cook the pasta in the boiling water until al dente, reserving a splash of pasta water before draining.
- Toss the drained pasta into the sauce, adding reserved pasta water if the sauce is too thick.
- Stir in the chopped basil and taste for salt and pepper.
- Serve immediately drizzled with a tiny bit of olive oil.
Notes
Leftovers can be stored in the fridge for a day or two; revive with a splash of cream or pasta water when reheating. Avoid freezing due to texture changes.
Nutrition
Serving: 1servingCalories: 620kcal
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