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Creamy Tomato Pasta
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Creamy Tomato Pasta

30 minServes 4Nutri-Score C€€
from @withdanielanavas35 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pasta (dried, e.g. rigatoni or penne)Grains400 g
  • olive oilPantry30 ml
  • garlic (cloves, minced)Produce3 pieces
  • tomato passataPantry400 g
  • heavy creamDairy200 ml
  • parmesan (finely grated)Dairy60 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • basil (fresh leaves, to serve)Produce5 g

per serving

Nutrition

558kcal

Carbs
80 g
Proteins
16 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Grater

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, then drain, keeping a little cooking water.
    Step 1

  2. Make the tomato base

    • Warm the olive oil in a pan and gently fry the garlic until fragrant.
    • Pour in the tomato passata, season with salt and pepper and let it simmer.
    Step 2

  3. Make it creamy

    • Lower the heat and stir the cream into the tomato sauce.
    • Add the grated parmesan and stir until smooth and glossy.
    Step 3

  4. Combine and serve

    • Toss the drained pasta into the sauce, loosening with a splash of cooking water.
    • Serve topped with fresh basil and extra parmesan.
    Step 4
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