Description
A quick and satisfying creamy tomato garlic pasta, perfect for weeknight dinners.
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 cup ripe tomatoes, diced
- 1 cup heavy cream
- 4 cloves fresh garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- Optional: grated Parmesan for serving
Instructions
- Bring a large pot of water to a rolling boil. Salt it well; it should taste like the sea.
- Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and just turning golden (about 30–45 seconds).
- Add the diced tomatoes to the skillet. Season with salt and pepper. Let simmer for about 4–5 minutes until the tomatoes soften.
- Lower the heat and stir in the heavy cream. Cook gently, stirring, until the sauce is smooth.
- Add the drained pasta to the skillet. Toss thoroughly so each strand is coated with sauce. Heat together for 1 minute.
- Remove from heat and fold in chopped basil. Serve immediately with an optional sprinkle of grated Parmesan.
Notes
For a dairy-free version, substitute with full-fat coconut milk and add a squeeze of lemon to balance sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: pasta, creamy, tomato, garlic, weeknight meal, Italian, vegetarian