Description
A rich and comforting Creamy Tomato Garlic Pasta that combines perfectly al dente spaghetti with a luscious garlic-infused tomato cream sauce, finished with fresh basil for a vibrant touch. This easy-to-make dish is perfect for a quick weeknight dinner or a cozy meal.
Ingredients
Scale
pasta
- 8 oz spaghetti or fettuccine
sauce
- 1 cup ripe tomatoes (diced)
- 1 cup heavy cream
- 4 cloves fresh garlic (minced)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
garnish
- 1/4 cup fresh basil (chopped)
- Optional: grated Parmesan cheese for serving
Instructions
- Cook the pasta: Bring salted water to a boil in a large pot. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté the garlic: Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until it turns golden brown and fragrant, being careful not to burn it.
- Simmer the tomatoes: Add the diced ripe tomatoes to the skillet along with salt and pepper to taste. Allow the mixture to simmer for about 5 minutes, letting the tomatoes soften and release their juices.
- Add the cream: Reduce the heat to low and stir in the heavy cream into the tomato and garlic mixture. Stir continuously until the sauce is smooth and well combined.
- Toss the pasta in sauce: Add the cooked pasta to the skillet and toss thoroughly to evenly coat the noodles with the creamy tomato garlic sauce.
- Garnish and serve: Transfer the pasta to serving plates, then sprinkle with freshly chopped basil leaves. Optionally, garnish with grated Parmesan cheese for added flavor.
Notes
- Use freshly minced garlic for the best flavor and aroma.
- Adjust salt and pepper according to taste preferences.
- Optionally, add a pinch of red pepper flakes for some heat.
- Grated Parmesan cheese enhances the taste but can be omitted for a vegetarian or lighter version.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but it will be less rich.