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Creamy Tomato Garlic Pasta

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A quick and comforting creamy tomato garlic pasta that’s perfect for busy weeknights.

Ingredients

  • 8 oz Spaghetti or fettuccine
  • 4 cloves fresh Garlic, minced
  • 1 cup ripe Tomatoes (chopped)
  • 1 cup Heavy cream
  • 1/4 cup fresh Basil, torn or chiffonade
  • 2 tbsp extra virgin Olive oil
  • Salt and pepper (to taste)

Instructions

  1. Bring a large pot of well-salted water to a rolling boil. Add the spaghetti or fettuccine and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the starchy pasta water, and set the pasta aside.
  2. Warm the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant, being careful not to brown it.
  3. Add the chopped ripe tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 3–5 minutes.
  4. Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 1–2 minutes to thicken slightly. Taste and season with salt and pepper, adding reserved pasta water to loosen if needed.
  5. Add the cooked pasta to the skillet and toss or gently stir to coat the pasta with the sauce. Warm through for about a minute.
  6. Tear the fresh basil and scatter it over the pasta just before serving. Drizzle with olive oil or sprinkle with grated cheese if desired, then serve hot.

Notes

Use gluten-free pasta if needed. For a lighter version, try half-and-half instead of heavy cream. If tomatoes are out of season, use a can of whole peeled tomatoes.

Find it online: https://www.wholesomeeasy.com/creamy-tomato-garlic-pasta/