Creamy Tomato Pasta
A delightful dish that balances the richness of heavy cream with the acidity of tomatoes, creating a comforting meal perfect for any occasion.
Ingredients
For the Base
- 12 ounces Pasta (e.g., penne or fusilli) Gluten-free or whole wheat options can be used.
- 2 tablespoons Olive oil
For the Sauce
- 2-3 cloves Garlic (minced) Do not let it brown.
- 28 ounces Canned crushed tomatoes Fresh ripe tomatoes can be blended for a smoother sauce.
- 1 cup Heavy cream Can be substituted with half-and-half or dairy-free cream.
- 1 cup Parmesan cheese (grated) Nutritional yeast can be used as a vegan alternative.
- to taste Salt
- to taste Black pepper
To Serve
- to taste Basil (fresh or dried)
Instructions
Cooking Steps
- In a large pot, heat about 2 tablespoons of olive oil over medium heat.
- Add 2-3 cloves of minced garlic and sauté until fragrant, about 1 minute.
- Stir in one can of crushed tomatoes and bring to a simmer.
- Add the pasta along with enough water to cover it. Cook according to the package instructions until al dente.
- Once the pasta is cooked, reduce the heat and gently stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese until combined.
- Season with salt and black pepper to taste.
- Garnish with fresh or dried basil before serving.
Notes
Make ahead and store the sauce in the refrigerator for up to 3 days. Cook pasta fresh when ready to serve. Double the recipe for larger gatherings.