Description
A quick and comforting creamy tomato garlic pasta made with pantry staples.
Ingredients
- 8 oz Spaghetti or fettuccine
- 1 cup ripe Tomatoes (chopped)
- 4 cloves fresh Garlic (minced)
- 1/4 cup fresh Basil (torn)
- 1 cup Heavy cream
- 2 tbsp extra virgin Olive oil
- Salt and pepper (to taste)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta water, and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant.
- Add chopped tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes soften and release juices, about 3–5 minutes.
- Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 1–2 minutes and season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to coat each strand in the creamy sauce, warming through for a minute.
- Tear fresh basil and scatter it over the pasta just before serving. Serve hot.
Notes
For a lighter version, use half-and-half and add starchy pasta water. Optional finishes include grated cheese or crushed red pepper for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian