Creamy Tomato Pasta
This creamy tomato pasta is made with blistered cherry tomatoes for a fresh take on a classic! You'll love the creamy sauce and the perfectly cooked pasta for a simple weeknight meal.
Servings: 4 people
Calories: 574kcal
Equipment
Ingredients
- ¾ pound tagliatelle pasta or your favorite pasta
- Olive oil for pan
- 20 ounces fresh cherry tomatoes about 4 to 5 heaping cups
- 4 cloves fresh garlic, minced
- ¾ to 1 cup heavy cream or to taste
- ⅓ cup freshly grated parmesan cheese plus more for garnish
- ¼ cup fresh basil, sliced plus garnish
- Salt and pepper to taste
- Granulated sugar optional
Instructions
- In a pot with generously salted water, cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water for later just in case.
- Meanwhile, make the sauce. Heat a few generous drizzles of olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook them for about 5 minutes, stirring occasionally, until they start to blister.
- Then, add the minced garlic and cook for another 1 minute until fragrant. Press down the tomatoes (I use a potato masher) to release their juices and make a rustic-style sauce. Season with salt and pepper to taste.
- Stir in the heavy cream. If needed, add some granulated sugar (about a half teaspoon) to balance out the acidity of the tomatoes. Then, add the cooked pasta into the sauce.
- Add freshly grated parmesan cheese and sliced basil. If needed, season with more salt and pepper, along with a few splashes of the reserved pasta water until the sauce is to your desired consistency.
- To serve, garnish with more parmesan cheese and fresh basil on top. Enjoy!
Notes
- Prefer to use canned tomatoes? Use your favorite marinara sauce or canned crushed tomatoes instead.
- To press down the tomatoes, you can use a potato masher.
- Storage: Refrigerate any leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet, adding a splash of heavy cream to loosen the sauce. This will make the pasta creamy again.
- Tagliatelle pasta: Use any pasta of choice such as fettuccini, spaghetti, pappardelle. Short pastas, like penne or rigatoni work too. For a lighter dish, use zucchini noodles or whole grain pasta.
- Cherry tomatoes: Canned crushed tomatoes or marinara.
- Add a protein such as chicken, shrimp or salmon.
- Veggie add-ins: Spinach, zucchini, mushrooms.
Nutrition
Calories: 574kcal | Carbohydrates: 70g | Protein: 17g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 337mg | Potassium: 586mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1474IU | Vitamin C: 34mg | Calcium: 154mg | Iron: 3mg