Creamy One-Pan Tomato Pasta
Creamy One-Pan Tomato Pasta
Ingredients
- 2 tablespoons olive oil
- 5 ripe tomatoes, medium, whole
- 1/2 cup red onion, chopped
- 3 garlic cloves, pressed
- 2 tablespoons tomato paste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon dried Italian herbs
- 1/2 cup shredded mozzarella cheese, plus more for garnish
- 1/2 cup heavy cream
- 8 ounces mafalda pasta, cooked according to package directions
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large, deep pan or Dutch oven over medium heat.
⏱️ 2 min
- 2
Carefully add the whole ripe tomatoes to the hot oil. Cook for 5-7 minutes, turning occasionally, until they begin to soften and blister.
⏱️ 7 min
- 3
Add the chopped red onion around the tomatoes in the pan. Press the garlic cloves directly into the pan over the onions using a garlic press. Squeeze in the tomato paste.
⏱️ 3 min
- 4
Cover the pan with a lid and let it cook for another 5-7 minutes, allowing the tomatoes to further soften.
⏱️ 7 min
- 5
Remove the lid. Using tongs, carefully peel and remove the skin from the softened tomatoes. Discard the skins.
⏱️ 2 min
- 6
Using a potato masher, mash the softened tomatoes directly in the pan, incorporating them with the onions, garlic, and tomato paste to form a rustic sauce.
⏱️ 3 min
- 7
Stir in the salt, black pepper, and dried Italian herbs. Add the shredded mozzarella cheese and stir thoroughly until the cheese is melted and combined.
⏱️ 2 min
- 8
Pour in the heavy cream and stir the sauce again until the cream is fully incorporated and the sauce appears creamy and light orange in color.
⏱️ 2 min
- 9
Add the cooked mafalda pasta to the pan with the creamy tomato sauce. Mix thoroughly until every piece of pasta is coated.
⏱️ 2 min
- 10
Serve the creamy tomato pasta in bowls. Garnish each serving with an additional sprinkle of shredded cheese and chopped fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy One-Pan Tomato Pasta
- 2 tablespoons olive oil
- 5 ripe tomatoes, medium, whole
- 1/2 cup red onion, chopped
- 3 garlic cloves, pressed
- 2 tablespoons tomato paste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon dried Italian herbs
- 1/2 cup shredded mozzarella cheese, plus more for garnish
- 1/2 cup heavy cream
- 8 ounces mafalda pasta, cooked according to package directions
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large, deep pan or Dutch oven over medium heat.
⏱️ 2 min - 2
Carefully add the whole ripe tomatoes to the hot oil. Cook for 5-7 minutes, turning occasionally, until they begin to soften and blister.
⏱️ 7 min - 3
Add the chopped red onion around the tomatoes in the pan. Press the garlic cloves directly into the pan over the onions using a garlic press. Squeeze in the tomato paste.
⏱️ 3 min - 4
Cover the pan with a lid and let it cook for another 5-7 minutes, allowing the tomatoes to further soften.
⏱️ 7 min - 5
Remove the lid. Using tongs, carefully peel and remove the skin from the softened tomatoes. Discard the skins.
⏱️ 2 min - 6
Using a potato masher, mash the softened tomatoes directly in the pan, incorporating them with the onions, garlic, and tomato paste to form a rustic sauce.
⏱️ 3 min - 7
Stir in the salt, black pepper, and dried Italian herbs. Add the shredded mozzarella cheese and stir thoroughly until the cheese is melted and combined.
⏱️ 2 min - 8
Pour in the heavy cream and stir the sauce again until the cream is fully incorporated and the sauce appears creamy and light orange in color.
⏱️ 2 min - 9
Add the cooked mafalda pasta to the pan with the creamy tomato sauce. Mix thoroughly until every piece of pasta is coated.
⏱️ 2 min - 10
Serve the creamy tomato pasta in bowls. Garnish each serving with an additional sprinkle of shredded cheese and chopped fresh parsley.
⏱️ 1 min