Description
A comforting weeknight pasta dish featuring bright tomatoes, fresh garlic, and creamy sauce, perfect for a quick dinner.
Ingredients
- 8 oz spaghetti or fettuccine
- 1 cup ripe tomatoes, chopped (about 1–2 medium tomatoes)
- 4 cloves fresh garlic, minced
- 1/4 cup fresh basil, torn
- 1 cup heavy cream
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta cooking water, and set the pasta aside.
- Warm the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant, stirring so it doesn’t brown.
- Stir in the chopped tomatoes. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 3–5 minutes.
- Pour in the heavy cream and stir to combine. Bring the sauce to a gentle simmer for 1–2 minutes. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen. Warm through for about a minute.
- Tear the fresh basil and scatter it over the pasta just before serving. Plate while hot and enjoy.
Notes
Use canned tomatoes if fresh aren’t available. Substitute half-and-half for a lighter finish; however, the sauce will be thinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian