Creamy Tomato Pasta
This creamy tomato pasta features a pink tomato cream sauce that's rich and delicious. Perfect for a quick weeknight meal.
Equipment
- large pot
- Large Skillet
Ingredients
Pasta and Sauce
- 300 g spaghetti
- 2 tablespoon unsalted butter
- 3 garlic cloves, minced
- 0.5 onion, finely chopped
- 1 cup tomato passata or tomato puree
- 0.75 cup heavy cream or thickened cream
- 0.5 cup low fat milk
- 0.75 cup parmesan, finely grated freshly grated
- 1 teaspoon dried basil or other herb of choice
- 1 teaspoon chicken or vegetable stock powder or 1 bouillon cube, crumbled
- finely ground pepper
- salt
Instructions
Cooking Instructions
- Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
- Melt butter in a large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
- Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
- Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet. Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
- Serve immediately, garnished with more parmesan and parsley if desired.
Notes
Substitutions for tomato passata include American canned tomato sauce or crushed tomatoes. For a healthier option, use just milk instead of cream. Add-ins such as shrimp, bacon, or vegetables can be included but avoid overloading to keep enough sauce.
Nutrition
Serving: 284gCalories: 546kcal
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