Pantry · 20 minutes
Creamy Tomato Pasta
Silky, restaurant-style tomato pasta from a can of tomatoes and a splash of cream. Twenty minutes, one pot of pasta, zero special shopping.
5m
Prep
15m
Cook
4
Serves
490
Cal / serving
Ingredients
- 12 oz penne or rigatoni
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream (or cream cheese)
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp sugar
- 1/2 cup grated parmesan
- Salt, pepper, and fresh basil
Instructions
- Cook the pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, heat olive oil over medium and cook the onion 4 minutes until soft. Add garlic and oregano and cook 1 minute.
- Pour in the crushed tomatoes and sugar; simmer 8-10 minutes until slightly thickened. Season with salt and pepper.
- Lower the heat and stir in the cream and parmesan until smooth. Loosen with pasta water as needed.
- Toss the pasta in the sauce, then finish with basil and extra parmesan.
Chef-Z tipNo cream? Stir in a spoonful of cream cheese, ricotta, or even a splash of milk. Snap your fridge and Chef-Z suggests the best swap.
Nutrition
Per serving (approx): 490 kcal · 14g protein · 68g carbs · 17g fat. Values are estimates and vary with ingredients.
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