Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, this dish is ideal for a fast and satisfying meal.
- Creamy and Flavorful: The combination of fresh tomatoes and double cream creates a smooth, luxurious sauce.
- Versatile: You can swap out ingredients or add extra vegetables or proteins based on what you have on hand.
- One-Pot Wonder: Minimal cleanup required, making it a hassle-free dinner option.
Ingredients
- Spaghetti
- Fresh tomatoes
- Olive oil
- Garlic
- Onion
- Chicken or vegetable stock
- Double cream
- Fresh basil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a skillet over medium heat for 2 minutes.
- Sauté the chopped onion and minced garlic until soft and translucent.
- Add chopped tomatoes and cook until slightly caramelized.
- Pour in stock and add the spaghetti, ensuring it’s fully submerged.
- Cook for about 15 minutes until the pasta is al dente.
- Stir in double cream and fresh basil, and let sit for a couple of minutes.
- Serve with additional basil for garnish.
Servings and Timing
- Servings: 4
- Total Time: 25-30 minutes
Variations
- Swap spaghetti for any pasta shape like penne or fusilli.
- Use canned tomatoes or mix fresh with sun-dried tomatoes for a deeper flavor.
- Try dairy-free alternatives like coconut cream instead of double cream.
- Add vegetables like spinach, zucchini, or bell peppers.
- Include proteins such as grilled chicken, shrimp, or tofu.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet with a splash of water or stock to loosen the sauce.
FAQs
1. How do I prevent the pasta from sticking together?
Ensure the pasta is fully submerged in stock while cooking and stir occasionally. You can also add a bit of olive oil to the boiling water.
2. How do I know when the pasta is al dente?
Taste a piece of pasta a minute or two before the recommended cooking time. It should be tender but firm to the bite.
3. Can I use other pasta shapes?
Yes, you can substitute spaghetti with penne, fusilli, or any other pasta shape.
4. Can I use canned tomatoes instead of fresh tomatoes?
Yes, canned tomatoes work well in this recipe and can give the sauce a rich, deep flavor.
5. Can I freeze the leftovers?
While this recipe is best enjoyed fresh, you can freeze it for up to 1 month. Just reheat gently.
6. How do I get a smoother sauce?
Peel the tomatoes by blanching them in boiling water for 30 seconds, then plunging them into ice water before peeling.
7. What type of cheese goes well with this pasta?
Parmesan, Pecorino Romano, or mozzarella are great choices to sprinkle over the pasta just before serving.
8. How can I make this recipe spicier?
Add red pepper flakes or some chili oil to the sauce for an extra kick.
9. Can I use a dairy-free cream alternative?
Yes, you can use coconut cream or any other dairy-free cream option for a similar texture.
10. Can I add more vegetables to the dish?
Absolutely! Feel free to add spinach, bell peppers, or zucchini for added nutrition.
Conclusion
This creamy tomato pasta is a quick, delicious, and versatile meal that everyone will love. With its smooth, velvety sauce and comforting flavors, it’s a great dish for any occasion, and it’s easy enough to make on a busy weeknight.
Creamy Tomato Pasta
- Prep Time: 10 minute
- Cook Time: 15 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy tomato pasta is the ultimate comfort food, combining fresh tomatoes, garlic, and double cream into a smooth, luxurious sauce. Ready in just 25 minutes, this one-pot recipe is perfect for busy weeknights. You can easily customize it with vegetables, proteins, or even different pasta shapes. Enjoy a versatile, flavorful meal that requires minimal cleanup.
Ingredients
- Spaghetti
- Fresh tomatoes
- Olive oil
- Garlic
- Onion
- Chicken or vegetable stock
- Double cream
- Fresh basil
Instructions
- Heat olive oil in a skillet over medium heat for 2 minutes.
- Sauté the chopped onion and minced garlic until soft and translucent.
- Add chopped tomatoes and cook until slightly caramelized.
- Pour in stock and add the spaghetti, ensuring it’s fully submerged.
- Cook for about 15 minutes until the pasta is al dente.
- Stir in double cream and fresh basil, and let sit for a couple of minutes.
- Serve with additional basil for garnish.
Notes
- For a dairy-free option, swap double cream with coconut cream.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat by adding a splash of water or stock to loosen the sauce.
- For a spicier kick, add red pepper flakes or chili oil.
