Description
Fresh, bright, and rich, this Creamy Tomato Pasta is made with blistered cherry tomatoes, cream, parmesan, and basil for a luscious weeknight dinner that’s ready in just 25 minutes!
Ingredients
¾ pound tagliatelle pasta or any pasta of choice
Olive oil for cooking
20 ounces fresh cherry tomatoes (about 4 to 5 heaping cups)
4 cloves garlic, minced
¾ to 1 cup heavy cream, to taste
⅓ cup freshly grated parmesan cheese, plus extra for garnish
¼ cup fresh basil, sliced, plus extra for garnish
Salt and pepper to taste
½ teaspoon granulated sugar, optional (if needed to balance acidity)
Instructions
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Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
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While the pasta cooks, heat a drizzle of olive oil in a large 12-inch skillet over medium-high heat.
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Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they blister.
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Add the minced garlic and sauté for 1 minute until fragrant.
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Lightly mash the tomatoes with a potato masher or fork to create a rustic sauce. Season with salt and pepper.
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Stir in the heavy cream. Add granulated sugar if needed to balance acidity.
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Toss the cooked pasta into the skillet with the sauce.
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Stir in parmesan cheese and fresh basil, adding reserved pasta water as needed to loosen the sauce.
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Serve hot, garnished with extra parmesan and basil.
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Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
-
While the pasta cooks, heat a drizzle of olive oil in a large 12-inch skillet over medium-high heat.
-
Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they blister.
-
Add the minced garlic and sauté for 1 minute until fragrant.
-
Lightly mash the tomatoes with a potato masher or fork to create a rustic sauce. Season with salt and pepper.
-
Stir in the heavy cream. Add granulated sugar if needed to balance acidity.
-
Toss the cooked pasta into the skillet with the sauce.
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Stir in parmesan cheese and fresh basil, adding reserved pasta water as needed to loosen the sauce.
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Serve hot, garnished with extra parmesan and basil.
Notes
Canned crushed tomatoes or marinara can be used if fresh cherry tomatoes are unavailable
Refrigerate leftovers in an airtight container for up to 3 days
Reheat gently with a splash of cream to refresh the sauce
You can use fettuccine, spaghetti, penne, or zucchini noodles as alternatives
Add cooked chicken, shrimp, or salmon for a protein boost
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian