Description
A creamy and flavorful tomato garlic pasta featuring al dente spaghetti tossed with a rich sauce made from sautéed garlic, ripe tomatoes, and heavy cream, finished with fresh basil and optional Parmesan cheese. This quick and easy recipe delivers a comforting Italian-inspired meal in just 25 minutes.
Ingredients
Scale
Pasta
- 8 oz spaghetti or fettuccine
Sauce
- 1 cup ripe tomatoes, diced
- 4 cloves fresh garlic, minced
- 2 tbsp extra virgin olive oil
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Optional Toppings
- Grated Parmesan cheese
Instructions
- Cook Pasta: Boil salted water in a large pot and cook the pasta according to package instructions until al dente. Drain thoroughly and set aside.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until golden brown and fragrant, ensuring it doesn’t burn.
- Simmer Tomatoes: Add diced tomatoes, salt, and pepper to the skillet. Let it simmer gently for about 5 minutes, allowing the tomatoes to soften and flavors to meld.
- Add Cream: Reduce the heat and stir in the heavy cream until the sauce is fully blended and creamy, forming a rich texture.
- Toss Pasta: Incorporate the cooked pasta into the skillet, tossing thoroughly to coat the noodles evenly with the creamy tomato garlic sauce.
- Serve: Plate the pasta and garnish with freshly chopped basil and optionally sprinkle grated Parmesan cheese for added depth of flavor.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free alternative.
- Use fresh, ripe tomatoes for the best flavor, or canned diced tomatoes as a convenient substitute.
- Do not overcook the garlic to avoid bitterness; it should be golden and aromatic.
- Add red pepper flakes for a subtle kick if desired.
- This dish pairs well with a side salad or garlic bread for a complete meal.
