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To make creamy tomato pasta, gather these ingredients: - 300g pasta (penne or fusilli) - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (400g) crushed tomatoes - 1 cup heavy cream or coconut cream for a dairy-free option - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving (optional) You can swap out some ingredients if needed. Use gluten-free pasta for a gluten-free dish. Instead of heavy cream, try Greek yogurt for a lighter option. You can also use fresh tomatoes if you prefer. Just chop and cook them down to get a similar sauce. If you don’t have dried herbs, fresh basil and oregano work well. Use twice the amount of fresh herbs for the best taste. For creamy tomato pasta, I recommend using penne or fusilli. Both shapes hold the sauce well due to their ridges. Penne is great for a classic feel, while fusilli adds a fun twist. You can also use spaghetti for a traditional look. The key is to choose pasta that can catch the sauce for a tasty bite. For the full recipe, check out the details above! To make creamy tomato pasta, you will boil pasta, cook onions and garlic, and mix in tomatoes and cream. This simple process takes about 30 minutes. You get a rich and tasty dish ready to serve. 1. Boil the Pasta Start by bringing a large pot of salted water to a boil. Add 300g of pasta, like penne or fusilli. Cook it according to the package instructions until it is al dente. This means it should be firm but cooked. Reserve 1 cup of the pasta water before draining the pasta. Set the pasta aside. 2. Sauté Onions and Garlic In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion. Sauté it for about 5 minutes until it becomes soft and clear. Then, add 3 cloves of minced garlic and cook for another minute. You want the garlic to smell great, but not burn. 3. Mix in Tomatoes and Herbs Next, pour in 1 can of crushed tomatoes, along with 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Stir to combine. Bring the mixture to a simmer. Let it cook for about 10 minutes. This helps the flavors mix well. 4. Add Cream Lower the heat and stir in 1 cup of heavy cream (or coconut cream). Mix until the sauce is creamy and hot. Season it with salt and pepper to taste. If the sauce feels too thick, add some of the reserved pasta water until you reach your desired consistency. 5. Combine Pasta and Sauce Toss the cooked pasta into the skillet. Make sure the pasta gets well coated with the creamy tomato sauce. 6. Serve and Garnish Serve the creamy tomato pasta right away. Garnish it with fresh basil leaves and, if you like, some grated Parmesan cheese. Check the pasta a minute or two before the package says it is done. It should be firm when you bite into it. If it feels soft, it may be overcooked. A good tip is to taste a piece. If it’s not quite ready, let it cook a little longer. Always remember to reserve that pasta water! It can help adjust your sauce's thickness. Enjoy your creamy tomato pasta! To make your creamy tomato pasta even richer, you can use heavy cream or coconut cream. I often choose coconut cream for a dairy-free twist. You can also add a bit of cream cheese or mascarpone for a thicker texture. If you want to lighten it up, try using half-and-half instead of full cream. This keeps the dish creamy but not too heavy. If you need a gluten-free option, switch to gluten-free pasta. There are many great brands available. For a vegan version, use coconut cream and skip the cheese. Nutritional yeast can add a cheesy flavor without dairy. Also, consider low-sodium canned tomatoes if you want to reduce salt. Start with fresh garlic and onions for a strong base. Sauté them until they are soft to release their flavors. Use high-quality canned tomatoes for the best taste. Dried herbs like basil and oregano work great, but fresh herbs will elevate the dish. Always taste your sauce and adjust the salt and pepper to suit your palate. For extra depth, add a splash of balsamic vinegar or a pinch of red pepper flakes. For a full list of ingredients and cooking steps, check out the Full Recipe. {{image_2}} You can add protein to your creamy tomato pasta to make it heartier. Chicken is a great choice. Simply cook diced chicken in the skillet before adding the onion. Shrimp works well, too. Just add them when you mix in the heavy cream. For a plant-based option, use tofu. Press and cube the tofu, then sauté it until golden brown. This gives your meal extra flavor and nutrition. Seasonal vegetables can enhance your creamy tomato pasta. Think about adding spinach, zucchini, or bell peppers. Toss in chopped spinach after the cream, allowing it to wilt. Zucchini should be diced and sautéed with the onion. Bell peppers add crunch and color. Just remember to adjust cooking times, so all veggies stay tender yet crisp. If you like heat, spice it up! You can add red pepper flakes or diced jalapeños. Stir in about a teaspoon of red pepper flakes when you add the crushed tomatoes. For jalapeños, add them with the garlic for a fresh kick. This brings a whole new level of flavor to your dish. You can also try a splash of hot sauce if you want a quick boost. For the full recipe, check the section above. Store your creamy tomato pasta in an airtight container. Let it cool down before sealing. This helps keep it fresh. Place the container in the fridge. It stays good for about three days. To reheat, place the pasta in a skillet. Add a splash of water or cream. Heat over low heat, stirring gently. This keeps it creamy and moist. You can also microwave it. Use a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. You can freeze creamy tomato pasta for later use. First, let it cool completely. Then, transfer it to a freezer-safe bag. Remove as much air as possible before sealing. You can store it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat with a splash of liquid to restore creaminess. For the full recipe, check out the link. To make creamy tomato pasta vegan, swap heavy cream for coconut cream. You can also use cashew cream if you prefer a nut-based option. Both give a rich texture without dairy. Just follow the same cooking steps from the Full Recipe. Yes, you can use fresh tomatoes! Choose ripe tomatoes for the best flavor. You will need about 2 pounds of fresh tomatoes. Blanch them in boiling water for a minute, then cool them in ice water. Peel off the skins, chop the tomatoes, and add them to the skillet. Cook until they break down, about 15 minutes. This method creates a fresh, bright sauce. Creamy tomato pasta pairs well with many sides. Here are some great ideas: - Garlic bread - A fresh green salad - Roasted vegetables - Grilled chicken or shrimp These options add color and texture to your meal. For the complete cooking details, check the Full Recipe. This blog post covers all you need to make creamy tomato pasta. We explored key ingredients, steps, and tips to boost flavor. You learned about ingredient swaps for your needs. I shared ideas for adding protein and veggies. We also discussed storage and reheating methods to keep your dish fresh. Embrace these suggestions to create your perfect creamy tomato pasta. Enjoy each bite and make it your own!

Creamy Tomato Pasta

Indulge in a deliciously easy creamy tomato pasta that will impress your family and friends! This recipe combines simple ingredients like crushed tomatoes, heavy cream, and aromatic herbs to create a rich and flavorful dish. Perfect for a weeknight dinner, this creamy tomato pasta can be on your table in just 30 minutes. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

300g pasta (penne or fusilli)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (400g) crushed tomatoes

1 cup heavy cream or coconut cream for a dairy-free option

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

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 the pasta water, then drain the pasta and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, around 5 minutes.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the crushed tomatoes, dried basil, and dried oregano to the skillet. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.

          Lower the heat and stir in the heavy cream, mixing well until the sauce is creamy and heated through.

            Season with salt and pepper to taste. If the sauce is too thick, gradually add the reserved pasta water to reach your desired consistency.

              Toss the cooked pasta in the sauce until well coated.

                Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Plate the creamy tomato pasta in shallow bowls, drizzle with a little olive oil, and add a sprig of fresh basil on top for a pop of color.