Ingredients
Scale
- 400g pasta of your choice (spaghetti, penne, or fusilli)
- 2 cups fresh tomatoes, chopped
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish
Instructions
- Wash and chop fresh tomatoes and garlic.
- In a large pan, heat olive oil over medium heat and sauté diced onions until soft and translucent.
- Add chopped tomatoes and minced garlic to the pan; cook until tomatoes soften and release juices. Stir in dried oregano, salt, and pepper.
- Cook pasta according to package instructions until al dente; drain and combine with tomato sauce. Stir in heavy cream for a rich texture.
Notes
- Leftover creamy tomato pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of milk or cream to maintain the sauce’s creaminess.
- For gluten-free, replace regular pasta with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg