Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 cup ripe tomatoes (diced)
- 1 cup heavy cream
- 4 cloves fresh garlic (minced)
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil (chopped)
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until golden brown.
- Add the diced tomatoes, salt, and pepper. Simmer for about 5 minutes until the tomatoes start to soften.
- Lower the heat and stir in the heavy cream until well blended with the tomato mixture.
- Toss the cooked pasta into the sauce, ensuring it is evenly coated.
- Serve topped with fresh basil, and sprinkle some grated Parmesan cheese on top if desired.
Notes
For a lighter version, consider using low-fat cream or plant-based substitutes. This pasta can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg