Description
This creamy tomato pasta is the perfect one-pot meal for busy weeknights. With just a few ingredients and minimal cleanup, it’s a comforting and flavorful dish that’s ready in less than 30 minutes. The combination of rich tomato sauce, garlic, and cream creates a velvety texture, making each bite irresistible!
Ingredients
Units
Scale
- 8 oz (225g) pasta (such as penne or fusilli)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 1/2 cups (360 ml) heavy cream
- 1 1/2 cups (360 ml) vegetable broth or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup shredded Parmesan cheese
- Fresh basil (for garnish, optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the crushed tomatoes, vegetable broth, heavy cream, dried oregano, and basil. Stir to combine.
- Bring the mixture to a simmer, then add the pasta. Stir to make sure the pasta is submerged in the liquid.
- Cover the pot and cook for 10-12 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
- Once the pasta is tender, stir in the Parmesan cheese until melted and smooth.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh basil if desired.
Notes
- You can use any type of pasta you prefer, but be sure to adjust the cooking time accordingly.
- If you want a lighter version, you can substitute the heavy cream with half-and-half or a dairy-free cream alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate (about 1 ½ cups)
- Calories: 500
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Cholesterol: 50mg