Quick Creamy Tomato Pasta (Print Version)
# Ingredients:
→ Pasta & Vegetables
01 -
250g (½ lb) uncooked spaghetti
02 -
500g (1 lb) fresh tomatoes, chopped (or 1 x 400g tin of chopped tomatoes)
03 -
1 onion, finely chopped
→ Aromatics & Liquids
04 -
3 cloves garlic, minced
05 -
2 tablespoons olive oil
06 -
500ml (2 cups) chicken or vegetable stock
07 -
150ml (¾ cup) double cream
08 -
½ bunch fresh basil
# Instructions:
01 -
In a medium, high-sided skillet, heat the olive oil over medium heat for 2 minutes.
02 -
Add the chopped onion and minced garlic. Sauté gently until soft, fragrant, and translucent.
03 -
Stir in the chopped tomatoes and cook until they start to caramelise slightly.
04 -
Pour in the stock and add the spaghetti, ensuring it's fully submerged in the liquid.
05 -
Let it cook for about 15 minutes or until the pasta is al dente.
06 -
Gently stir in the double cream and fresh basil. Let it sit for a couple of minutes to allow the flavors to meld. Serve hot, garnished with additional basil if desired.
# Notes:
01 -
Choose stock that complements your dish (chicken stock for a richer flavor, vegetable stock for a vegetarian option)
02 -
For a lighter version, you can use single cream (half-and-half) or a mixture of milk and butter instead of double cream