Creamy Tomato Pasta (Print-Friendly Version)
A silky, creamy tomato pasta with garlic and parmesan, ready in 25 minutes for an effortless dinner.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
8 ounces dried pasta
02 -
2 tablespoons unsalted butter
03 -
2 to 3 cloves garlic, minced
04 -
2 tablespoons tomato paste
05 -
14 ounces canned tomato sauce
06 -
3/4 cup heavy cream
→ Seasonings and Garnish
07 -
1/4 teaspoon Italian seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Freshly grated Parmesan cheese, as desired
11 -
Pinch of sugar (optional, if sauce tastes too acidic)
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions, then drain, reserving some cooking water.
02 -
While the pasta cooks, melt butter in a skillet over medium-high heat. Add minced garlic and sauté for about 1 minute, stirring constantly until fragrant.
03 -
Stir in tomato paste, tomato sauce, heavy cream, and Italian seasoning. Mix until smooth and cook for about 5 minutes, allowing the sauce to gently bubble until thickened.
04 -
Season the sauce with salt and black pepper to taste. If desired, add a pinch of sugar to balance acidity.
05 -
Add drained pasta to the sauce and toss to combine, adding reserved cooking water if necessary to reach desired consistency. Serve immediately topped with plenty of freshly grated Parmesan cheese.
# Extra Suggestions:
01 -
Use only heavy cream to prevent curdling from the acidity of tomatoes; substitutions with lower-fat dairy are not recommended.