Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 cup ripe tomatoes (diced)
- 1 cup heavy cream
- 4 cloves fresh garlic (minced)
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil (chopped)
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and cook your pasta according to the package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, add the minced garlic and sauté until it turns golden brown, about 1-2 minutes.
- Toss in the diced tomatoes, along with a generous pinch of salt and pepper. Let this simmer for about 5 minutes, allowing the tomatoes to soften and flavors to meld.
- Reduce the heat to low, and stir in the heavy cream until everything is well combined. It should thicken slightly and become glossy.
- Toss the cooked pasta into the sauce, mixing gently until every noodle is beautifully coated.
- Serve topped with fresh basil and a sprinkle of grated Parmesan cheese, if desired.
Notes
For extra flavor, roast your tomatoes before adding them to the sauce. Consider adding crushed red pepper flakes for spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg