Pasta cremosa con tomate y ajo en 20 minutos

Ingredientes

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup (120 ml)
• 1/4 cup (25 g)
• 1/2 teaspoon red pepper flakes (optional)
• Salt, to taste
• Black pepper, to taste
• Fresh basil leaves, for garnish

Preparación

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, about 1 minute less than the package directions. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for 30-45 seconds until fragrant, being careful not to let the garlic brown.

3. 3

   Pour the crushed tomatoes into the skillet. Stir well, scraping up any bits from the bottom. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens and deepens in color. Season with salt and pepper.

4. 4

   Reduce the heat to low. Slowly pour in the heavy cream while stirring continuously. Add the grated Parmesan cheese and stir until fully melted. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

5. 5

   Add the drained pasta directly to the skillet. Toss everything together for 1-2 minutes over low heat, allowing the pasta to absorb the sauce. Add more pasta water as needed to achieve a silky consistency that coats the pasta.

6. 6

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