Creamy Tomato Garlic Spaghetti
Creamy Tomato Garlic Spaghetti
Ingredients
- 250 g spaghetti
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 100 ml tomato purée
- 2 tablespoons tomato paste
- 120 ml heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 cup pasta water, reserved from cooking spaghetti
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon chili flakes, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min
- 2
While the spaghetti is cooking, heat the olive oil and butter in a large skillet or pan over medium heat. Add the chopped onion and sauté for 3-5 minutes, until softened and translucent.
⏱️ 5 min
- 3
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the tomato purée, tomato paste, reserved pasta water, salt, black pepper, and chili flakes. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 7 min
- 5
Reduce the heat to low and stir in the heavy cream and 1/2 cup of grated Parmesan cheese until well combined and the cheese has melted, creating a silky sauce.
⏱️ 2 min
- 6
Add the cooked and drained spaghetti directly into the pan with the sauce. Toss continuously for 1-2 minutes, ensuring every strand of spaghetti is evenly coated in the creamy tomato garlic sauce.
⏱️ 2 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Garlic Spaghetti
- 250 g spaghetti
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 100 ml tomato purée
- 2 tablespoons tomato paste
- 120 ml heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 cup pasta water, reserved from cooking spaghetti
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon chili flakes, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min - 2
While the spaghetti is cooking, heat the olive oil and butter in a large skillet or pan over medium heat. Add the chopped onion and sauté for 3-5 minutes, until softened and translucent.
⏱️ 5 min - 3
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the tomato purée, tomato paste, reserved pasta water, salt, black pepper, and chili flakes. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 7 min - 5
Reduce the heat to low and stir in the heavy cream and 1/2 cup of grated Parmesan cheese until well combined and the cheese has melted, creating a silky sauce.
⏱️ 2 min - 6
Add the cooked and drained spaghetti directly into the pan with the sauce. Toss continuously for 1-2 minutes, ensuring every strand of spaghetti is evenly coated in the creamy tomato garlic sauce.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese.
⏱️ 1 min