Creamy Tomato Pasta
This creamy tomato pasta combines spaghetti with a rich sauce made from tomato passata, cream, and parmesan for a delicious meal.
Equipment
- large pot
- large skillet
- measuring cups
- measuring spoons
Ingredients
Pasta and Sauce Ingredients
- 300 g spaghetti
- 2 tablespoon unsalted butter
- 3 garlic cloves, minced
- ½ onion, finely chopped
- 1 cup tomato passata or tomato puree
- ¾ cup heavy cream
- ½ cup low fat milk
- ¾ cup parmesan, finely grated
- 1 teaspoon dried basil or other herb of choice
- 1 teaspoon chicken or vegetable stock powder or 1 bouillon cube
- Finely ground pepper
- salt
Instructions
Cooking Instructions
- Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
- Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent – about 2 minutes.
- Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
- Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet. Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
- Serve immediately, garnished with more parmesan and parsley if desired.
Notes
Tomato Passata is smoother than crushed tomatoes and works best for thick sauces. Substitute with American canned tomato sauce in case of absence. Adjust seasonings according to taste.
Nutrition
Serving: 284gCalories: 546kcalCarbohydrates: 70gProtein: 12gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 400mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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