Easy One Pot Creamy Tomato Pasta

Riley Allen

Easy One Pot Creamy Tomato Pasta

This creamy tomato pasta is a quick and comforting dish that combines fresh tomatoes, aromatic garlic, and rich cream. Perfect for a weeknight dinner, this recipe is easy and delicious.

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Prep Time 10

Cook Time 13

Total Time 23

Servings: 4

Course: dinnar

Cuisine: Italian

Ingredients Method Notes

Ingredients

250 g ½ lb uncooked spaghetti
500 g 1 lb fresh tomatoes, chopped (or use 1 x 400 g tin of chopped tomatoes)
2 tbsp olive oil
3 cloves garlic minced
1 onion finely chopped
500 ml 2 cups chicken or vegetable stock, use stock cube for convenience
150 ml ¾ cups double cream
½ bunch fresh basil

Method

Heat the Oil: In a medium, high-sided skillet, heat the olive oil over medium heat for 2 minutes.
Sauté Aromatics: Add the chopped onion and minced garlic. Sauté gently until soft, fragrant, and translucent.
Cook Tomatoes: Stir in the chopped tomatoes and cook until they start to caramelise slightly.
Add Stock and Pasta: Pour in the stock and add the spaghetti, ensuring it’s fully submerged in the liquid.
Cook Pasta: Let it cook for about 15 minutes or until the pasta is al dente.
Combine Ingredients: Gently stir in the double cream and fresh basil. Let it sit for a couple of minutes to allow the flavors to meld.
Serve: Serve hot, garnished with additional basil if desired.

Notes

Stock Selection: Choose stock that complements your dish (chicken stock for a richer flavor, vegetable stock for a vegetarian option).
Cream Alternatives: For a lighter version, you can use single cream (half-and-half) or a mixture of milk and butter instead of double cream.