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A perfect blend of fresh tomatoes and cream creates this luxurious one-pot pasta that delivers restaurant-quality flavor with minimal effort. Every strand of pasta becomes coated in a silky, rose-colored sauce that strikes the perfect balance between bright tomato acidity and rich, creamy indulgence. This dish proves that sometimes the simplest ingredients create the most memorable meals.
The first time I made this pasta, I was amazed at how something so simple could taste so complex. The way the tomatoes break down into the cream creates this beautiful blush-colored sauce that my family now requests weekly.
Essential Ingredients
- Fresh Tomatoes: Choose ripe, fragrant tomatoes without soft spots. Roma tomatoes work particularly well for their flesh-to-seed ratio
- Garlic: Fresh heads with tight, firm cloves will provide the best flavor base
- Double Cream: Look for fresh cream with a high fat content for the smoothest sauce
- Pasta: Select quality spaghetti with a rough texture that will help the sauce cling
- Fresh Basil: Pick bright green leaves without any dark spots or wilting
- Stock: Use homemade if possible, or low-sodium varieties to control salt levels
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Detailed Instructions
- Step 1:
- Prepare the Base: Heat a large, deep skillet or Dutch oven over medium heat. Add olive oil and let it warm for 1-2 minutes. Finely dice onions and mince garlic. Add to pan and cook until onions become translucent and garlic is fragrant, about 3-4 minutes. Season with a pinch of salt to help release moisture.
- Step 2:
- Develop the Tomato Base: Dice tomatoes into uniform pieces. Add to the pan with onions and garlic. Season with salt and pepper. Cook for 5-7 minutes until tomatoes start breaking down. Use a wooden spoon to gently crush tomatoes as they soften.
- Step 3:
- Create the One-Pot Environment: Pour in hot stock, bringing it to a gentle simmer. Add dry spaghetti, ensuring it's completely submerged. If needed, break pasta in half to fit the pan. Stir gently to prevent sticking. Cover partially with a lid.
- Step 4:
- Perfect the Sauce: Once pasta is almost al dente (about 12 minutes), pour in cream gradually while stirring. Add torn basil leaves. Let simmer for 2-3 minutes until sauce thickens. Taste and adjust seasonings.
In my kitchen, this pasta has become our Thursday night tradition. My daughter loves helping tear the basil leaves, and the way the kitchen fills with the aroma of garlic and tomatoes always brings everyone to the table early.
Understanding Pasta Water
The starch released from the cooking pasta naturally thickens the sauce, creating that perfect silky texture we all love.
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The Importance of Timing
Adding the cream too early can cause it to separate. Waiting until the pasta is almost done ensures a smooth, velvety sauce.
Perfect Pairings
This dish pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil, letting the creamy pasta be the star.
Making it Your Own
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While the basic recipe is delicious, we often add sautéed mushrooms or baby spinach for extra vegetables.
Through countless times making this dish, I've found that its beauty lies in its simplicity. The way the tomatoes break down into the cream, creating that perfect pink sauce, while the pasta cooks to al dente perfection – it's a reminder that good cooking doesn't have to be complicated. This has become more than just a quick weeknight meal; it's a dish that brings our family together, creating memories one creamy, tomato-filled bowl at a time.
Frequently Asked Questions
- → Can I use canned tomatoes instead of fresh?
- Yes, you can use a 400g can of chopped tomatoes as a substitute for fresh tomatoes.
- → What can I use instead of double cream?
- You can use single cream or a mixture of milk and butter for a lighter version.
- → How long does this pasta take to make?
- Total time is 25 minutes - 10 minutes prep and 15 minutes cooking.
- → Can I make this vegetarian?
- Yes, simply use vegetable stock instead of chicken stock.
- → What type of pasta works best?
- Spaghetti works well, but any long pasta like linguine or fettuccine can be used.