Creamy Tomato Pasta (Print)
A quick, comforting one-pot dish with fresh tomatoes, aromatic garlic, and rich cream - perfect for busy weeknights.
# Ingredients:
01 -
250 g uncooked spaghetti
02 -
500 g fresh tomatoes, chopped (or 400 g tin of chopped tomatoes)
03 -
2 tablespoon olive oil
04 -
3 cloves garlic, minced
05 -
1 onion, finely chopped
06 -
500 ml chicken or vegetable stock
07 -
150 ml double cream
08 -
½ bunch fresh basil
# Directions:
01 -
Heat the olive oil in a medium, high-sided skillet over medium heat for 2 minutes. Add the chopped onion and minced garlic, sautéing until soft, fragrant, and translucent.
02 -
Stir in the chopped tomatoes and cook until they begin to caramelize slightly.
03 -
Pour in the stock and add the spaghetti, ensuring it's fully submerged in the liquid. Cook for about 15 minutes or until the pasta is al dente.
04 -
Gently stir in the double cream and fresh basil. Allow it to rest for a couple of minutes to let the flavors meld together.
05 -
Serve hot, garnished with additional basil if desired.
# Notes:
01 -
Choose stock that complements your dish (chicken stock for a richer flavor, vegetable stock for a vegetarian option)
02 -
For a lighter version, substitute single cream (half-and-half) or a mixture of milk and butter instead of double cream