creamy tomato pasta
This creamy tomato pasta dish is a delightful blend of rich tomato sauce and creamy goodness, making it a comfort food favorite. It's quick to prepare and perfect for a weeknight dinner or a special occasion.
Equipment
- 1 Large pot
- 1 Colander
- 1 Medium saucepan
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 12 ounces pasta (penne or fettuccine)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 14 ounces canned diced tomatoes
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- optional fresh basil leaves for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Cook the pasta (penne or fettuccine) according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest in a colander.
- In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic to the pan and cook for an additional 30 seconds until fragrant.
- Pour in the diced tomatoes (with juices) and bring the mixture to a simmer. Cook for about 5 minutes, allowing the flavors to meld.
- Reduce the heat and stir in the heavy cream, dried basil, salt, and black pepper. Allow the sauce to simmer for another 3-4 minutes, stirring occasionally.
- Add the cooked pasta to the sauce, tossing to combine. If the sauce is too thick, gradually add reserved pasta water until you achieve desired consistency.
- Stir in the grated Parmesan cheese until melted and well blended into the sauce.
- Serve immediately, garnished with fresh basil leaves if desired.
Notes
For a spicier version, add red pepper flakes to taste.
You can add cooked chicken or vegetables for extra protein and nutrients.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash more cream or pasta water to loosen the sauce.