Pasta with tomato garlic cream sauce

Ingredients

• 150 g (1.5 cups)dry pasta
• 8tomatoes, puréed
• 30 ml (2 tablespoons)olive oil
• 1 whole bulbgarlic, finely minced
• 2 mediumonions, diced
• 1 teaspoonsalt
• 1 teaspoonpepper
• 1 teaspoonsugar
• 120 ml (1/2 cup)cream
• 30 ml (2 tablespoons)basil, chiffonade

Instructions

1. 1

   Cook garlic and onion

   Set a wide skillet over very low heat and add the olive oil. Stir in the minced garlic and sauté until light brown and roasted, then add the diced onions and sauté for a couple of minutes, until soft.

2. 2

   Add tomato

   Add the puréed tomatoes and turn the heat down to low. Stir in the sugar, pepper and salt.

3. 3

   Simmer the sauce

   Taste and adjust the seasoning. Simmer for 10 minutes, then add the cream and mix well. Simmer for a couple of minutes more.

4. 4

   Cook the pasta

   Meanwhile, bring a large pot of water to the boil. Add the pasta and cook until al dente, then drain it and add it to the sauce. Cook together for a couple of minutes.

5. 5

   Finish with basil

   Take the pan off the heat, stir in the fresh basil and serve hot.

What is tomato garlic cream pasta?

This is a quick pasta dish built around a tomato sauce enriched with cream and finished with basil. It draws on familiar Italian-style flavours, though this particular recipe is a simple home-cooked version rather than a defined regional speciality.

The method works by gently cooking garlic and onion before simmering them with puréed tomatoes. Cream softens the tomato’s sharpness, while basil adds a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 8g protein, 44g carbs, 18g fat.

Most of the carbohydrates come from the pasta, with additional amounts from the tomatoes and onions; the olive oil and cream supply most of the fat. The pasta contributes some protein, but the dish is not especially protein-rich, so serve it with beans or another protein-rich side and vegetables for a more balanced plate.

Build flavour gently

Garlic first: keep the heat very low and stir as it cooks, aiming for light brown rather than dark or bitter. Add the onion once the garlic is roasted, then cook until it softens.

Tomato next: purée the tomatoes before adding them, so the sauce has a smooth base. The sugar, salt and pepper go in before the simmer, giving them time to blend into the sauce.

Get the sauce consistency right

Before the cream: let the tomato mixture simmer for 10 minutes so it can reduce and develop flavour. If it looks very thick, the pasta can loosen it later; if it is thin, give it a little more time to simmer.

After the cream: stir thoroughly and simmer for a couple of minutes more. Keep the heat low so the sauce stays smooth, then taste for seasoning before combining it with the pasta.

Cook pasta to al dente

Pasta timing: start boiling the water while the sauce simmers, then cook the pasta until al dente according to its packet instructions. Drain it before adding it to the sauce.

Final minutes: let the drained pasta cook in the sauce for a couple of minutes. This gives the pasta time to take on some of the sauce while keeping it from becoming too soft.

Choose the right ingredients

Tomatoes: ripe tomatoes bring sweetness and acidity to the sauce. Since their size and juiciness vary, taste the sauce after simmering and adjust the seasoning as needed.

Cream and basil: cream gives the tomato sauce a rounder, richer texture, while fresh basil is added off the heat to preserve its aroma. Chiffonade the basil into thin ribbons for an even finish.

Serve it hot

The pasta is best served straight away, while the sauce is warm and clings to it. A crisp green salad or simply cooked vegetables make an easy accompaniment.

For a fuller plate, add a source of protein on the side. Keep accompaniments simply seasoned so they do not compete with the tomato, garlic and basil.

Recipe notes & tips

• Keep the garlic over very low heat and stir it often to help it brown evenly.
• Use ripe tomatoes for a naturally sweeter, fuller-tasting sauce.
• Start heating the pasta water while the tomato sauce simmers to keep the cooking time moving.
• Taste the sauce before adding the cream and adjust the salt and pepper if needed.
• Add the basil after taking the pan off the heat for a fresh, fragrant finish.

Variations

• Add chilli: stir in a pinch of chilli flakes with the pepper for gentle heat.
• Use tinned tomatoes: replace the fresh puréed tomatoes with an equivalent amount of tinned tomatoes and simmer until the sauce thickens.
• Add vegetables: stir in cooked courgette or spinach before combining the pasta and sauce.
• Make it cheesier: finish each serving with a little grated hard cheese.
• Use another pasta shape: choose a short or long pasta that will hold the creamy tomato sauce.

Common mistakes to avoid

• Burnt garlic: keep the heat very low and take care not to let it turn dark brown.
• Hard onions: give them a couple of minutes in the pan after the garlic so they soften before adding the tomatoes.
• Watery sauce: let the tomato mixture simmer longer before adding the cream.
• Overcooked pasta: cook it only until al dente, as it will spend a couple more minutes in the sauce.
• Dull basil: add the fresh basil off the heat rather than simmering it in the sauce.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of water if the sauce has thickened.

Frequently asked questions