Description
This creamy tomato pasta is a quick and comforting dish that combines fresh tomatoes, aromatic garlic, and rich cream. Perfect for a weeknight dinner, this recipe is easy and delicious.
Ingredients
Spaghetti:
- 250 g (½ lb) uncooked spaghetti
Tomatoes:
- 500 g (1 lb) fresh tomatoes, chopped (or use 1 x 400 g tin of chopped tomatoes)
Oil:
- 2 tablespoons olive oil
Aromatics:
- 3 cloves garlic, minced
- 1 onion, finely chopped
Stock:
- 500 ml (2 cups) chicken or vegetable stock, use stock cube for convenience
Cream:
- 150 ml (¾ cups) double cream
Basil:
- ½ bunch fresh basil
Instructions
- Heat the Oil: In a medium, high-sided skillet, heat the olive oil over medium heat for 2 minutes.
- Sauté Aromatics: Add the chopped onion and minced garlic. Sauté gently until soft, fragrant, and translucent.
- Cook Tomatoes: Stir in the chopped tomatoes and cook until they start to caramelize slightly.
- Add Stock and Pasta: Pour in the stock and add the spaghetti, ensuring it’s fully submerged in the liquid.
- Cook Pasta: Let it cook for about 15 minutes or until the pasta is al dente.
- Combine Ingredients: Gently stir in the double cream and fresh basil. Let it sit for a couple of minutes to allow the flavors to meld.
- Serve: Serve hot, garnished with additional basil if desired.
Notes
- Stock Selection: Choose stock that complements your dish (chicken stock for a richer flavor, vegetable stock for a vegetarian option).
- Cream Alternatives: For a lighter version, you can use single cream (half-and-half) or a mixture of milk and butter instead of double cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 565kcal
- Sugar: 12g
- Sodium: 243mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Carbohydrates: 73g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 46mg
