Creamy Tomato Pasta
Whip up a deliciously creamy tomato pasta in no time! Perfect for busy weeknights, this simple recipe will satisfy your cravings
Servings: 4
Ingredients
- 3 tbsp olive oil
- 4 garlic cloves finely sliced
- 400 g cherry tomatoes 14oz
- 1 tbsp tomato paste
- 1/4 cup white wine
- 100 mL cream 3oz
- 300 g pasta 10oz
- 30 g pecorino romano grated
- 1/4 cup fresh basil sliced
- salt + pepper
Instructions
- Bring a large pot of heavily salted water to the boil. Add the pasta and cook it 2 minutes less than the suggested cook time on the packet. The pasta will continue to cook when we stir it through the sauce so we want it quite el dente. Drain the pasta, ensuring you reserve ½ cup of pasta water.
- In a large pan on a medium heat, bring the olive to heat. Add the garlic and cook for 2 minutes or until slightly translucent and fragrant. Stir quite often to ensure the garlic does not burn. Add the cherry tomatoes to the pan and cook for 5 minutes or until jammy.
- Turn the heat to high and add the tomato paste. Cook for 2 minutes or until it’s turned a deep red colour and is sticking to the bottom of the pan. Deglaze the pan with the white wine and cook until 80% of the liquid has been absorbed.
- Turn the heat to medium and add the cream. Cook until the cream begins to bubble and then turn the heat to low.
- Add the pasta to the pan with a splash of pasta water and the pecorino Romano. Stir through until you have silky and glossy texture. You may need a little extra pasta water to reach your desired consistency.
- Sprinkle over the sliced basil leaves and serve immediately.
