Creamy Tomato Pasta
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
447 kcal
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Course
Main Course
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Cuisine
American
Creamy Tomato Pasta
Description
This Creamy Tomato Pasta starts by cooking pasta until al dente. In a skillet, butter melts and is infused with minced garlic sautéed briefly to avoid bitterness. Tomato paste and canned tomato sauce join the pan alongside heavy cream and Italian seasoning, simmering gently until the sauce thickens and flavors meld.
The sauce achieves a velvety texture and balances tomato acidity with the richness of cream. Seasoning with salt and pepper is adjusted to taste, and a pinch of sugar can be added if acidity feels pronounced. Drained pasta is tossed with the sauce, with optional reserved pasta water added to loosen consistency if needed.
Freshly grated Parmesan cheese over the finished dish adds nuttiness and depth. This pasta pairs well as a simple meal or side and benefits from careful cooking of garlic and cream to avoid curdling. It is not recommended to substitute cream for lower-fat alternatives as acidity may cause separation.
Ingredients
- 8 ounces pasta uncooked
- 2 tablespoons butter
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 (14 ounce) can tomato sauce
- 3/4 cup heavy cream aka whipping cream
- 1/4 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- Parmesan Cheese for serving, to taste, freshly grated
Instructions
- Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
- Meanwhile (once the pasta starts to cook), add the butter to a skillet over medium-high heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
- Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until it's nice and smooth. Let the sauce cook for about 5 minutes or until it's thickened to your liking (it should be very gently bubbling, so you may need to turn down the heat).
- Season the sauce with salt & pepper as needed (I'm pretty generous with both). If the sauce is a little too acidic/tangy for your liking, add in a pinch of sugar.
- Drain the pasta and toss with the sauce (add a splash of hot pasta water if the sauce gets too thick). Serve immediately with plenty of parmesan cheese over top.
Notes
- Avoid substituting heavy cream with lower-fat options to prevent curdling due to the tomato acid.
- This recipe is also found in the Salt & Lavender: Everyday Essentials cookbook for reference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 76mg | 25% |
| Sodium | 654mg | 27% |
| Potassium | 569mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1383IU | 28% |
| Vitamin C | 9mg | 10% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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