Creamy Tomato Pasta
Creamy Tomato Pasta
Course: MainCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutes300
kcalIndulge in the rich, comforting embrace of this Creamy Tomato Pasta. Velvety smooth and bursting with the sweet tang of tomatoes, this dish comes together quickly for a satisfying weeknight meal that tastes like it took hours. It’s simple, elegant, and utterly delicious!
Ingredients
- For the Pasta:
350g (12 oz) penne or your preferred pasta shape
Salt for boiling water
- For the Creamy Tomato Sauce:
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
800g (28 oz) can of crushed tomatoes
1/2 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup fresh basil leaves, torn or chopped, plus more for garnish
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional, for a little kick)
Salt and freshly ground black pepper to taste
Fresh mozzarella balls (bocconcini or ciliegine), optional, for garnish
Directions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
- Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Make the Creamy Tomato Sauce:
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- Pour in the crushed tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
- Stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy.
- Season the sauce with salt and freshly ground black pepper to taste.
- Combine and Serve:
- Add the cooked and drained pasta directly to the skillet with the creamy tomato sauce.
- Toss the pasta to coat evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
- Stir in the fresh basil leaves.
- Serve immediately in bowls, garnished with extra Parmesan cheese, fresh basil leaves, and fresh mozzarella balls, if desired.
Notes
- Nutritional information per serving:
Calories: 580 kcal
Protein: 18g
Fat: 28g
Carbohydrates: 65g
