Description
This creamy tomato pasta is the perfect balance of tangy and rich flavors, made with fresh tomatoes, garlic, and a velvety touch of cream. It’s a one-pot meal that comes together quickly, making it ideal for busy weeknights or cozy dinners. With just a handful of ingredients, you can create a restaurant-worthy dish that’s both comforting and satisfying.
Ingredients
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- 250g (½ lb) uncooked spaghetti
- 500g (1 lb) fresh tomatoes, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 500ml (2 cups) chicken or vegetable stock
- 150ml (¾ cup) double cream
- ½ bunch fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Instructions
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- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and fragrant.
- Stir in the chopped tomatoes and cook until they begin to break down and release their juices, forming a rich, chunky sauce.
- Pour in the stock and bring the mixture to a simmer. Add the uncooked spaghetti, ensuring it’s fully submerged in the liquid.
- Cook the pasta, stirring occasionally, until it’s al dente and the sauce has thickened.
- Stir in the double cream and fresh basil. Season with salt and black pepper to taste. Allow the sauce to thicken slightly.
- Serve immediately, garnishing with additional basil if desired.
Notes
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- If fresh tomatoes aren’t available, canned San Marzano tomatoes make a great substitute.
- For a dairy-free version, use full-fat coconut milk instead of cream.
- Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of stock or milk to maintain the creamy texture.
- This dish pairs wonderfully with garlic bread and a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian-Inspired