Creamy Tomato Pasta
A quick and elegant pasta recipe featuring a silky tomato sauce, perfect for weeknights or impressing guests with minimal effort.
Ingredients
Pasta Ingredients
- 12 oz 12 oz (340 g) pasta (penne, rigatoni, or spaghetti)
- 2 tbsp 2 tbsp olive oil
- 3–4 cloves 3–4 cloves garlic, thinly sliced
- 1 pint 1 pint (about 300 g) cherry tomatoes OR 1 can (14 oz / 400 g) crushed tomatoes or passata
- 1/4–1/3 tsp 1/4–1/3 tsp red pepper flakes (optional) Add for a spicy kick.
- 1/2 cup 1/2 cup (120 ml) heavy cream or 6–8 tbsp ricotta Use ricotta for a lighter, tangy finish.
- 1/4 cup 1/4 cup grated Pecorino Romano or Parmesan Plus extra for serving.
- 2 tbsp 2 tbsp unsalted butter (optional, for gloss)
- Salt and freshly ground black pepper to taste
- Handful Handful of fresh basil leaves, torn
- Zest of 1 lemon Zest of 1 lemon (optional, brightens the sauce)
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil and cook the pasta until about 1–2 minutes before package al dente. Reserve 1 cup of pasta water, then drain.
Making the Sauce
- While the pasta water heats, warm olive oil in a large skillet over medium heat. Add sliced garlic and cook for 30–60 seconds until fragrant — don’t let it brown.
- Add cherry tomatoes and cook until they blister and begin to burst (4–6 minutes). If using canned tomatoes or passata, pour them in now and simmer for 6–8 minutes to concentrate flavor.
- Stir in red pepper flakes and season with salt and pepper. If the sauce tastes flat, add a splash of vinegar or a pinch of sugar to balance acidity.
- Reduce heat to low and stir in the cream or dollops of ricotta until the sauce is creamy. Add the grated cheese and butter, stirring until glossy.
- Add the drained pasta to the skillet with 1/4–1/2 cup reserved pasta water. Toss vigorously until the sauce clings to each strand. Add more pasta water as needed to achieve a silky coating.
- Finish with torn basil and lemon zest. Taste and adjust salt, pepper, or cheese before serving.
Notes
Serve hot in shallow bowls with an extra shower of grated Pecorino or Parmesan and a drizzle of good olive oil. For texture and contrast, add a crisp green salad with lemon vinaigrette or offer crusty garlic bread. Leftovers can be stored in an airtight container in the fridge for up to 3–4 days.