Creamy Tomato Pasta
A comforting and indulgent pasta dish made with whole wheat pasta and a creamy tomato sauce, perfect for busy weeknights.
Equipment
- Large Pot
- Skillet
- Mixing Spoon
Ingredients
Pasta
- 2 cups Whole Wheat Pasta (penne or similar shapes)
Cooking Oil
- 1 tbsp Extra Virgin Olive Oil
Vegetables
- 1 Onion (diced)
- 2 cloves Garlic (minced)
Tomatoes
- 1 can Chopped Tomatoes or 1 cup fresh chopped tomatoes
Cream
- ½ cup Heavy Cream or soy cream for a dairy-free option
Herbs and Spices
- 3 tbsp Fresh Basil Leaves (chopped)
- 1 tsp Salt
- ¼ tsp Black Pepper
Instructions
- Step 1: Cook the Pasta. Begin by bringing a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water, and set aside.
- Step 2: Sauté the Onion and Garlic. In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Step 3: Add the Tomatoes. Stir in the chopped tomatoes (either canned or fresh) into the skillet. Allow this mixture to cook for about 10 minutes, letting it simmer and thicken slightly. Stir occasionally to ensure it doesn’t stick to the bottom.
- Step 4: Incorporate the Cream. Once the tomatoes have cooked down, reduce the heat to low and gently stir in the heavy cream (or soy cream). Allow the sauce to simmer for 2-3 minutes until it’s nice and creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Step 5: Combine with Pasta. Add the drained pasta to the skillet, tossing to ensure it’s fully coated with the creamy tomato sauce. Stir in the chopped basil, salt, and black pepper. Taste and adjust seasoning as needed.
- Step 6: Serve and Enjoy. Serve the creamy tomato pasta hot, garnished with additional fresh basil if desired. For an extra touch, consider adding freshly grated Parmesan cheese or a sprinkle of chili flakes for some heat.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or cream to help bring it back to its creamy consistency.