Description
Indulge in creamy tomato garlic pasta, a cozy delight.
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
- Fill a large pot with salted water and bring to a rolling boil. Add 8 oz penne or fettuccine pasta and cook according to package directions until al dente. Reserve about 1 cup of starchy pasta water before draining.
- While pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 cloves minced fresh garlic and sauté for 1-2 minutes until fragrant, taking care not to burn.
- Pour in 1 can (14.5 oz) diced tomatoes (undrained) into the skillet. Bring to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese until melted and fully incorporated into the sauce. Maintain a gentle simmer; do not boil vigorously.
- Transfer the cooked al dente pasta directly into the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, gradually add some of the reserved pasta water until desired consistency is reached. Serve immediately, garnished with additional Parmesan if desired, and enjoy.
Notes
- This dish pairs well with garlic bread.
- Feel free to add cooked chicken or vegetables for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg