Super Easy Creamy Tomato Pasta
Pasta tossed in a gently simmered tomato cream sauce with basil and Parmesan.
Ingredients
Pasta and Sauce Ingredients
- 8 oz pasta dry
- 1 can canned tomatoes crushed or diced, with juices
- 1 cup heavy cream
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1/2 cup Parmesan cheese grated
- 1/4 cup fresh basil chopped
As Needed
- reserved pasta cooking water as needed
Instructions
Cook and Serve
- Cook 8 ounces pasta in boiling salted water according to the package until al dente. Reserve a little cooking water, then drain.
- Meanwhile, heat the olive oil over medium-low heat and stir in minced garlic for about 30 seconds until fragrant. Add the canned tomatoes with their juices and simmer for about 10 minutes, stirring and mashing until softened.
- Reduce the heat to low and stir in the heavy cream. Warm for 2–3 minutes until the sauce is hot, then season with salt and black pepper.
- Toss the drained pasta with the sauce, adding reserved cooking water as needed if it is too thick. Serve with the grated Parmesan and chopped basil.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.