Creamy Tomato Garlic Pasta
A rich and flavorful creamy pasta dish made with fresh tomatoes, garlic, and basil, perfect for busy weekdays or easy weekend indulgences.
Ingredients
Pasta Base
- 8 oz spaghetti or fettuccine Any pasta shape can be used.
Sauce Ingredients
- 1 cup ripe tomatoes (diced) Canned diced tomatoes can be used if fresh are unavailable.
- 1 cup heavy cream Can substitute with half-and-half or coconut cream for a lighter option.
- 4 cloves fresh garlic (minced) Sauté gently to avoid burning.
- 2 tbsp extra virgin olive oil For sautéing the garlic.
- ¼ cup fresh basil (chopped) For garnish.
- to taste Salt and pepper
Instructions
Preparation
- Boil salted water in a large pot. Add the pasta and cook according to package instructions until al dente. Once done, drain the pasta and set it aside.
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until it turns golden brown.
- Add the diced tomatoes, salt, and pepper to the skillet. Allow the mixture to simmer for about 5 minutes.
- Lower the heat, then stir in the heavy cream until everything is well combined and creamy.
- Toss the cooked pasta into the skillet, mixing until each strand is evenly coated with the sauce.
- Serve topped with freshly chopped basil and optional grated Parmesan cheese.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to maintain sauce creaminess.
