Creamy Burst Tomato Pasta
A delightful blend of cherry tomatoes and creamy sauce, this pasta dish is both comforting and elegant, perfect for any occasion.
Equipment
- 1 Large skillet
- 1 Large pot for boiling pasta
- 1 Colander
Ingredients
Pasta
- 1 pound pasta spaghetti or fettuccine
Sauce
- 2 cups cherry tomatoes halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Preparation
- Wash and halve the cherry tomatoes. Mince the garlic and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Cooking the Sauce
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the halved cherry tomatoes to the skillet. Cook until the tomatoes begin to burst and release their juices, about 5-7 minutes. Season with salt and pepper.
- Reduce the heat to low, and stir in the heavy cream. Simmer gently for 5 minutes, then add grated Parmesan cheese. Stir until melted and the sauce is smooth.
Combining and Serving
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. Gradually add reserved pasta water to achieve desired sauce consistency.
- Garnish with fresh basil leaves and serve hot. Enjoy your Creamy Burst Tomato Pasta with your favorite sides.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use ripe cherry tomatoes for the best flavor. Ingredient Substitutions: Swap heavy cream with coconut milk for a dairy-free option. How to Serve: Pair with garlic bread or a fresh salad. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the sauce ahead and store separately from the pasta.