Ingredients
Pasta
- 8 oz spaghetti or fettuccine
Sauce
- 1 cup ripe tomatoes, diced
- 1 cup heavy cream
- 4 cloves fresh garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Garnish
- 1/4 cup fresh basil, chopped
- Optional: grated Parmesan cheese for serving
Instructions
- Cook Pasta: Boil salted water in a large pot and cook the spaghetti or fettuccine according to the package instructions until al dente. Drain and set aside to keep warm.
- Sauté Garlic: In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until it turns golden brown and fragrant, being careful not to burn it.
- Simmer Tomatoes: Add the diced tomatoes to the skillet along with a pinch of salt and pepper. Allow the mixture to simmer gently for about 5 minutes to soften the tomatoes and meld the flavors.
- Add Cream: Reduce the heat to low and stir in the heavy cream, mixing well until the sauce is smooth and creamy.
- Toss Pasta: Add the cooked pasta directly into the skillet with the sauce. Toss thoroughly to ensure every strand is evenly coated with the creamy tomato garlic sauce.
- Serve: Plate the pasta and garnish with chopped fresh basil. Optionally, sprinkle with grated Parmesan cheese for extra flavor and richness.
Notes
- Use fresh, ripe tomatoes for the best flavor; cherry tomatoes can be a great alternative.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Be careful not to burn the garlic as it can turn bitter.
- Feel free to add red pepper flakes if you like a bit of heat.
- This dish pairs well with a simple green salad or garlic bread.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
