Description
This creamy tomato garlic pasta features a rich, velvety sauce made with ripe tomatoes, fresh garlic, and heavy cream, tossed with pasta and finished with fresh basil. It’s simple to make, packed with flavor, and perfect for a comforting weeknight meal.
Ingredients
- 8 ounces spaghetti or fettuccine
- 1 cup ripe tomatoes, diced
- 1 cup heavy cream
- 4 cloves fresh garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh basil, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant, not browned.
- Add diced tomatoes, salt, and pepper. Stir and simmer for 5 minutes until the tomatoes soften and release juices.
- Lower the heat and pour in heavy cream, stirring constantly until the sauce is smooth. Simmer for 2–3 more minutes until slightly thickened.
- Add cooked pasta to the skillet and toss to coat with the sauce.
- Remove from heat, sprinkle with fresh basil, and serve warm.
Notes
- Use canned diced tomatoes if fresh ones aren’t available.
- Substitute half the cream with milk for a lighter version.
- Add spinach, mushrooms, or chili flakes for variations.
- Best served fresh, but leftovers reheat well with a splash of cream or water.
- Stir garlic constantly while cooking to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 340mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg
