Description
A luscious and creamy fresh tomato garlic pasta that combines al dente spaghetti with a rich sauce made from sautéed garlic, fresh tomatoes, heavy cream, and Parmesan cheese, finished with fragrant basil for a simple yet elegant Italian-inspired meal.
Ingredients
Scale
For the Pasta
- 8 oz (225 g) spaghetti or pasta of your choice
- Salt for boiling water
For the Sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 lb (450 g) fresh tomatoes, chopped
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (25 g) grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup (10 g) fresh basil leaves, chopped
- Additional grated Parmesan cheese for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the sauce base: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Add tomatoes: Add the chopped fresh tomatoes to the skillet with the garlic. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.
- Make it creamy: Reduce the heat to low and slowly stir in the heavy cream. Let the sauce simmer gently for 2 minutes to combine the flavors.
- Incorporate cheese: Add grated Parmesan cheese to the sauce, stirring continuously until it melts fully and the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss to coat evenly. If the sauce is too thick, add a little reserved pasta water to loosen it. Stir in the chopped fresh basil leaves for a fragrant finish.
- Serve: Plate the creamy fresh tomato garlic pasta and garnish with extra grated Parmesan cheese if desired. Serve immediately for best taste and texture.
Notes
- Reserve pasta water when draining as it helps to loosen and bind the sauce to the pasta.
- Use ripe, fresh tomatoes for the best flavor in the sauce. Roma or vine-ripened tomatoes work well.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Fresh basil adds brightness; if unavailable, dried basil can be used but add it earlier during cooking for better flavor.
- Add crushed red pepper flakes if you like a bit of heat in your pasta.
- For a gluten-free version, substitute the pasta with your favorite gluten-free noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
