Description
A quick and delicious creamy tomato pasta perfect for a comforting meal. This recipe combines tender pasta with a rich, savory tomato cream sauce, enhanced by garlic, onion, and fresh basil. Ideal for a weeknight dinner, it can be made dairy-free by substituting with plant-based cream and skipping the parmesan.
Ingredients
Scale
Pasta
- 200g pasta (penne or spaghetti)
Sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (400g) chopped tomatoes
- 1/2 cup heavy cream (or plant-based cream for a dairy-free option)
- 1/4 cup grated parmesan cheese (optional for dairy-free)
- Salt and pepper, to taste
Garnish
- Fresh basil leaves, chopped, for garnish
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until it softens and becomes translucent.
- Add Garlic: Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant, taking care not to burn it.
- Simmer Tomatoes: Pour in the canned chopped tomatoes and bring the mixture to a simmer. Let it cook for 5-7 minutes, stirring occasionally to develop flavor and thicken the sauce.
- Add Cream: Stir in the heavy cream and continue cooking for an additional 3-5 minutes, allowing the sauce to thicken further and become creamy.
- Toss Pasta with Sauce: Add the cooked pasta into the skillet with the sauce and toss well to coat. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
- Season and Cheese: Season the pasta with salt and pepper to taste. If desired, stir in the grated parmesan cheese to add extra richness and flavor.
- Garnish and Serve: Garnish with freshly chopped basil leaves before serving to add a fresh aromatic note.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- For a dairy-free version, substitute heavy cream with coconut or cashew cream and omit the parmesan cheese.
- Reserve pasta water carefully as it helps loosen the sauce while retaining pasta starch for better sauce adherence.
- Fresh basil can be substituted with dried basil but use less quantity as dried herbs are more concentrated.
- Adjust seasoning with salt and pepper according to taste preferences.
