Description
A quick and satisfying creamy pasta dish made with garlic, diced tomatoes, and heavy cream.
Ingredients
Scale
- 8 oz penne or fettuccine pasta
- 4 cloves 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
- Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until it reaches an al dente texture, generally 8-10 minutes.
- Heat the olive oil over medium heat in a skillet. Add the minced garlic and sauté for about 2 minutes until it becomes fragrant and starts to turn golden.
- Add the diced tomatoes (with their juices) to the skillet. Let this simmer for about 5 minutes until the mixture thickens slightly.
- Reduce the heat, then stir in the heavy cream. Allow it to bubble gently for 2 minutes.
- Mix in the grated Parmesan cheese until it has melted smoothly into the sauce. Season with salt and pepper to taste.
- Drain the pasta, reserving a bit of the cooking water if needed. Combine the pasta with the sauce in the skillet, adding a splash of reserved pasta water for desired consistency.
- Serve hot, garnished with extra Parmesan if you’d like.
Notes
For variations, you can add protein like chicken, shrimp, or sausage, or mix in vegetables like spinach or zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg
Keywords: creamy pasta, tomato pasta, vegetarian, quick dinner, comfort food