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Creamy Tomato Pasta

This dish features a velvety tomato sauce enriched with butter and cream, simmered to deepen flavors and achieve a smooth texture. Cooked pasta is coated with the sauce, creating a comforting, visually appealing plate with a glossy finish and tender al dente bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti or your preferred pasta uncooked
  • 2 Tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 lb ripe tomatoes chopped or blended for a smoother sauce
  • 1/2 cup heavy cream
  • Salt to taste
  • Fresh basil for garnish a few leaves

Equipment

  • Large pot
  • Deep skillet or saucepan
  • Wooden spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain, reserving a cup of the pasta water.
  2. While the pasta cooks, melt the butter in a deep skillet or saucepan over medium heat. Let it foam and turn a light golden color, releasing a rich, nutty aroma.
  3. Add the minced garlic to the melted butter and cook for about 1 minute, stirring frequently. The garlic should become fragrant and slightly softened, but not browned.
  4. Stir in the chopped tomatoes, and let them simmer gently for 10 to 15 minutes. The tomatoes will break down, releasing juices that meld with the butter and garlic, creating a fragrant, bubbling sauce with a deep red hue.
  5. Pour in the heavy cream, stirring well to combine. Continue simmering until the sauce thickens slightly and becomes velvety, about 5 minutes. Season with salt to taste.
  6. Add the cooked pasta to the sauce, tossing gently to coat each strand thoroughly. If the sauce seems thick, add a splash of reserved pasta water to loosen it until silky and clinging to the noodles.
  7. Divide the creamy tomato pasta among bowls, garnish with fresh basil leaves, and serve immediately for the best flavor and texture experience.

Notes

For a deeper flavor, roast the tomatoes beforehand or add a splash of white wine during simmering.