Description
A creamy and comforting pasta recipe featuring fresh tomatoes and garlic simmered in a rich cream sauce, perfect for a flavorful weeknight dinner.
Ingredients
Main Ingredients
- 2 cups fresh tomatoes (diced, about 4 medium tomatoes)
- 4 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 cup heavy cream (or a dairy-free alternative)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 12 ounces pasta (spaghetti, penne, or fettuccine recommended)
Garnish
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil leaves
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently to avoid burning, until fragrant.
- Cook Tomatoes: Add the diced tomatoes to the skillet along with salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes soften and start releasing their juices.
- Simmer Cream: Reduce the heat to low and pour in the heavy cream. Stir well to combine and let the sauce simmer gently for 2 to 3 minutes until slightly thickened.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy tomato sauce. Toss thoroughly to coat all pasta evenly.
- Serve: Plate the pasta and garnish with grated Parmesan cheese and fresh basil leaves. Serve immediately for best flavor.
Notes
- Use the pasta water reserved from boiling to loosen the sauce if it becomes too thick.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
- Fresh basil adds the best aroma, but dried basil can be used if fresh is unavailable.
- Adjust salt and pepper according to your taste preference.
