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Creamy Tomato Pasta

A rich and creamy pasta dish made with tomatoes and heavy cream, perfect for family gatherings and quick dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g pasta (your choice: spaghetti, penne, or farfalle)
  • 1 can of diced tomatoes (about 400g)
  • 1 cup heavy cream
  • 1 unit onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil (for sautéing)
  • Fresh basil for garnish (optional)

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil. Add your chosen pasta and cook until al dente according to package instructions. Drain and set aside.
Sautéing the Onion and Garlic
  1. In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, making sure not to burn it.
Making the Sauce
  1. Pour in the canned diced tomatoes (with their juice) into the skillet with the onion and garlic. Stir well and bring to a simmer for about 5 minutes. Season with salt and pepper to enhance the flavors.
  2. Reduce the heat to low and slowly pour in the heavy cream, stirring until fully incorporated. Allow it to simmer for an additional 3-5 minutes until the sauce thickens slightly.
Combining Pasta and Sauce
  1. Add the cooked pasta into the skillet, tossing everything together to ensure the pasta is well coated in the creamy tomato sauce.
Serving
  1. Serve hot, garnished with fresh basil if desired, and enjoy your Creamy Tomato Pasta!

Notes

Consider using whole wheat or gluten-free pasta for a healthier option. If you’d like a lighter version, you can substitute heavy cream with half-and-half or even coconut cream for a dairy-free alternative. Add a pinch of chili flakes for heat or toss in some grated cheese for extra richness. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.