Description
A comforting and creamy pasta pomodoro made with a rich tomato sauce blended with cream, garlic, and parmesan for a smooth and flavorful Italian-inspired dish.
Ingredients
- 300g pasta (spaghetti, penne, or rigatoni)
- 2 cups canned or fresh tomatoes
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt, to taste
- Black pepper, to taste
- 1/2 tsp sugar (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large pan, heat olive oil over medium heat and sauté garlic until fragrant.
- Add tomatoes and simmer for 10–12 minutes until slightly thickened.
- Stir in heavy cream and mix until the sauce is smooth and creamy.
- Season with salt, black pepper, and sugar if needed to balance acidity.
- Add the cooked pasta and a splash of reserved pasta water. Toss to combine.
- Stir in grated parmesan cheese and fresh basil.
- Serve warm with extra parmesan if desired.
Notes
- Adjust cream quantity for a lighter or richer sauce.
- Use fresh basil for best flavor.
- Add red pepper flakes for a spicy kick.
- Include vegetables like spinach or mushrooms for variation.
- Reserve pasta water to help emulsify the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 40 mg
