Creamy Tomato Pasta

This creamy tomato pasta is made with cherry tomatoes for a fresh take on a classic! You'll love the fresh creamy tomato sauce with fresh pasta for a simple weeknight meal.

📝 Ingredients

• 3/4 pound tagliatelle pasta ( or your favorite pasta)
• Olive oil for pan
• 20 ounces fresh cherry tomatoes (about 4 to 5 heaping cups)
• 4 cloves fresh garlic, minced
• 3/4 to 1 cup heavy cream (or to taste)
• 1/3 cup freshly grated parmesan cheese (plus more for garnish)
• 1/2 teaspoon Granulated sugar
• Salt and pepper to taste
• 1/4 cup fresh sliced basil (plus garnish)

👨‍🍳 Instructions

1. 1In a pot with generously salted water, cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water for later.
2. 2Heat a few generous drizzles of olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook them for about 5 minutes, stirring occasionally, until they start to blister.
3. 3Then, add the minced garlic and cook for another 1 minute until fragrant. Press down the tomatoes (I use a potato masher) to release their juices and make a rustic-style sauce. Season with salt and pepper to taste.
4. 4Stir in the heavy cream. If needed, add some granulated sugar (about a half teaspoon) to balance out the acidity of the tomatoes. Then, add the cooked pasta into the sauce.
5. 5Add freshly grated parmesan cheese and sliced basil. If needed, season with more salt and pepper, along with some of the reserved pasta water until you get your desired consistency.
6. 6Garnish with more parmesan cheese and fresh basil on top. Enjoy!