creamy tomato pasta
This creamy tomato pasta is a delightful combination of rich, roasted tomatoes and smooth cream, bringing comfort in every bite. It's quick to prepare and perfect for a weeknight dinner or a cozy gathering.
Equipment
- 1 large pot
- 1 strainer
- 1 large skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 oz pasta (such as penne or fusilli)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 oz or 400 g) crushed tomatoes
- 1 teaspoon sugar to balance acidity
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream
- ½ cup grated Parmesan cheese plus extra for serving
- Fresh basil leaves for garnish optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Stir in the crushed tomatoes, sugar, oregano, salt, and black pepper. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- Lower the heat and stir in the heavy cream, mixing until well combined. Let it cook for an additional 2-3 minutes to thicken slightly.
- Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the creamy tomato sauce. Stir in the grated Parmesan cheese and mix until melted and incorporated.
- Serve the pasta hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.
Notes
Feel free to add vegetables such as spinach or mushrooms for extra nutrition and flavor.
If you prefer a vegan option, substitute heavy cream with coconut cream and skip the cheese or use a vegan alternative.
This pasta can be stored in the refrigerator for up to three days. Reheat on the stove or in the microwave, adding a splash of water or cream to loosen the sauce.