Creamy Tomato Pasta
Creamy Tomato Pasta
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic, minced
- 14.5 ounces diced tomatoes, 1 can
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 salt, to taste
- 1 black pepper, to taste
- 1 red pepper flakes, to taste
- 1 fresh basil, to taste, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the boiling water. Add the 12 ounces of penne pasta and cook according to the package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
⏱️ 10 min
- 2
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take approximately 3 to 5 minutes.
⏱️ 5 min
- 3
Add the minced garlic to the pan with the onions and sauté for 1 minute until it becomes fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour the 14.5-ounce can of diced tomatoes into the pan. Season the sauce with salt, black pepper, and red pepper flakes to your taste. Stir everything together and let the sauce simmer gently for 10 to 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 5
Stir in the 1/2 cup of heavy cream and the 1/2 cup of reserved pasta water into the tomato sauce. Bring the sauce back to a gentle simmer.
⏱️ 2 min
- 6
Add the cooked penne pasta directly to the sauce in the skillet. Stir in the 1/4 cup of grated Parmesan cheese. Continue stirring until the pasta is evenly coated with the creamy sauce and the cheese has melted.
⏱️ 3 min
- 7
Garnish the creamy tomato pasta with fresh basil leaves and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic, minced
- 14.5 ounces diced tomatoes, 1 can
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 salt, to taste
- 1 black pepper, to taste
- 1 red pepper flakes, to taste
- 1 fresh basil, to taste, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the boiling water. Add the 12 ounces of penne pasta and cook according to the package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
⏱️ 10 min - 2
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take approximately 3 to 5 minutes.
⏱️ 5 min - 3
Add the minced garlic to the pan with the onions and sauté for 1 minute until it becomes fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour the 14.5-ounce can of diced tomatoes into the pan. Season the sauce with salt, black pepper, and red pepper flakes to your taste. Stir everything together and let the sauce simmer gently for 10 to 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 5
Stir in the 1/2 cup of heavy cream and the 1/2 cup of reserved pasta water into the tomato sauce. Bring the sauce back to a gentle simmer.
⏱️ 2 min - 6
Add the cooked penne pasta directly to the sauce in the skillet. Stir in the 1/4 cup of grated Parmesan cheese. Continue stirring until the pasta is evenly coated with the creamy sauce and the cheese has melted.
⏱️ 3 min - 7
Garnish the creamy tomato pasta with fresh basil leaves and serve immediately.
⏱️ 1 min