Ingredients
Scale
- 400g (14 oz) of spaghetti or your preferred pasta
- 2 cups of cherry tomatoes or canned whole tomatoes
- 1 cup of heavy cream or full-fat coconut milk for a dairy-free option
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti or your favorite pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the cherry tomatoes or canned tomatoes, sugar (if using), salt, and pepper. Cook for 5-7 minutes until the tomatoes soften and release their juices.
- For a smoother sauce, use an immersion blender to blend the cooked tomatoes directly in the skillet until creamy. Alternatively, leave the tomatoes chunky for a more rustic texture.
- Pour in the heavy cream and stir well to combine. Simmer for an additional 3-4 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.
- Add the cooked pasta to the skillet with the creamy tomato sauce. Toss gently to coat every strand evenly. Garnish with fresh basil leaves and, if desired, grated Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop, adding a splash of milk or cream to restore texture.
- Avoid freezing as cream-based sauces tend to separate when thawed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg