Description
A comforting and quick creamy pasta dish with garlic and tomatoes, perfect for busy weeknights.
Ingredients
Scale
- 8 oz penne or fettuccine pasta
- 4 cloves fresh garlic, minced
- 1 can (14.5 oz) diced tomatoes (no added sugar)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water. Add the pasta and cook until al dente, about 8-10 minutes. Reserve some cooking water before draining.
- Heat olive oil in a skillet over medium heat.
- Sauté minced garlic until fragrant and golden brown, about 2 minutes.
- Add diced tomatoes with their juices. Let them simmer for about 5 minutes, allowing the mixture to thicken slightly.
- Reduce heat and stir in the heavy cream. Let it bubble gently for 2 minutes.
- Mix in the grated Parmesan cheese until melted and creamy. Season with salt and pepper.
- Combine the drained pasta with the sauce in the skillet. If needed, add reserved pasta water until the sauce reaches your desired consistency.
- Serve hot, garnished with extra Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently, adding a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: creamy pasta, tomato pasta, quick dinner, garlic pasta, easy recipe