Description
A comforting bowl of pasta coated in a rich and velvety tomato cream sauce, finished with freshly grated parmesan and basil. This creamy tomato pasta is quick, satisfying, and perfect for weeknights or cozy family dinners.
Ingredients
Scale
- 12 ounces penne or fettuccine
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh basil
Instructions
- Bring a large pot of generously salted water to a boil over medium high heat.
- Heat olive oil in a deep skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Pour in the crushed tomatoes, stir well, and let the sauce simmer gently for 8 to 10 minutes.
- Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes until slightly thickened.
- Meanwhile, cook the pasta according to package instructions until al dente, about 10 to 12 minutes. Drain, reserving 1/4 cup of pasta water.
- Add the drained pasta directly into the sauce. Toss well, adding a splash of reserved pasta water if needed.
- Stir in the grated parmesan until melted and creamy. Sprinkle with fresh basil and serve warm.
Notes
- Grate parmesan fresh for best flavor and smooth melting.
- If the sauce tastes too acidic, add a small pinch of sugar.
- Reserve pasta water to adjust sauce consistency if needed.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 65mg
Keywords: creamy tomato pasta, tomato cream sauce pasta, easy pasta dinner, vegetarian pasta recipe, weeknight pasta