Easy One Pot Creamy Tomato Pasta
This quick and easy creamy tomato pasta is a comforting dish bursting with fresh tomatoes, aromatic garlic, and rich cream, ideal for a weeknight meal.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Mediterranean
- 250 g ½ lb uncooked spaghetti
- 500 g 1 lb fresh tomatoes, chopped (or use 1 x 400 g tin of chopped tomatoes)
- 1/2 cup cooking oil
- 3 cloves garlic minced
- 1 onion finely chopped
- 500 ml or 2 cups chicken or vegetable stock pre-packaged or otherwise
- 150 ml ¾ cups double cream
- ½ bunch fresh parsley
Heat the cooking oil in a large pan or pot over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened.
Add the chopped tomatoes (or canned tomatoes) to the pan and cook for 10 minutes, or until the tomatoes have softened and started to caramelize.
Mix and pour in the chicken or vegetable stock and bring to a simmer.
Add the spaghetti to the pan and cook for 15 minutes, or until the pasta is al dente (cooked through but still firm to the bite).
Stir in the double cream and fresh basil leaves. Season with salt and pepper to taste.
Serve immediately, garnished with extra fresh parsley (optional).
Tips
- For a richer flavor, roast the tomatoes before adding them to the pan. Simply toss the tomatoes with olive oil, salt, and pepper, and roast in a preheated oven at 200°C (400°F) for 20-25 minutes, or until softened and slightly charred.
- If you don't have fresh basil, you can substitute with 1 teaspoon of dried basil.
- You can also add other vegetables to this recipe, such as spinach, mushrooms, or peas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keyword Easy One Pot Creamy Tomato Pasta, viral recipes