Creamy Tomato Pasta

Ingredients

• 340 gtagliatelle (or your favourite pasta)
• As neededolive oil, for the pan
• 567 g (about 4–5 heaped cups)fresh cherry tomatoes
• 4 clovesfresh garlic, minced
• 180–240 ml, or to tastedouble cream
• About 30 g, plus extra for garnishfreshly grated Parmesan
• ½ teaspoongranulated sugar
• To tastesalt and pepper
• About 6 g, plus extra for garnishfresh basil, sliced

Instructions

1. 1

   Cook the pasta

   Cook the pasta in a pot of generously salted water until al dente, following the packet instructions. Before draining, reserve 1 cup of the pasta water for later.

2. 2

   Blister the tomatoes

   Warm a few generous drizzles of olive oil in a large frying pan over medium heat. Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they begin to blister.

3. 3

   Make the sauce

   Add the minced garlic and cook for 1 minute, until fragrant. Press the tomatoes to release their juices and form a rustic sauce, then season with salt and pepper to taste.

4. 4

   Add cream

   Stir in the double cream. If the tomatoes taste particularly sharp, add some of the granulated sugar, about ½ teaspoon, to balance their acidity. Add the cooked pasta to the sauce.

5. 5

   Finish the pasta

   Stir in the freshly grated Parmesan and sliced basil. If needed, adjust the seasoning with more salt and pepper, then add reserved pasta water until the sauce reaches your preferred consistency.

6. 6

   Garnish and serve

   Scatter more Parmesan and fresh basil over the pasta before serving.

What is creamy tomato pasta?

This is a simple Italian-inspired pasta dish, pairing tomatoes and basil with cream and Parmesan. Its quick method suits a weeknight meal, while the fresh tomatoes give the sauce a lighter, fruitier character than one made from a long-simmered tomato base.

Cherry tomatoes: Cooking them until their skins blister helps soften them and release their juices. Pressing them in the pan creates a rustic sauce that clings to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 574 calories, 17g protein, 70g carbs, 26g fat.

The pasta supplies most of the carbohydrates, while the cream, olive oil and Parmesan contribute much of the fat. Parmesan also adds protein, alongside the smaller amount in the pasta. Pair a portion with a green salad or other vegetables for a fresh contrast.

Choosing the ingredients

Tomatoes: Use ripe cherry tomatoes for a sweet, juicy base. Their small size makes them quick to cook, and they bring both freshness and texture to the sauce.

Cream and Parmesan: Double cream gives the sauce its richness, while freshly grated Parmesan adds savoury depth. Start with the lower amount of cream and add more if you prefer a milder, silkier sauce.

Blistering and crushing the tomatoes

Blistering: Give the tomatoes room in the pan and stir them from time to time as they cook for about 5 minutes. Their skins should begin to split and darken in spots.

Crushing: Press the softened tomatoes gently with a potato masher or the back of a spoon. Leave some pieces intact for a rustic texture rather than trying to make the sauce completely smooth.

Getting the sauce consistency right

Pasta water: Keep the reserved water until the dish is finished. Its starch helps loosen the cream and tomato mixture while helping it coat the tagliatelle.

Texture: Add the water a little at a time after mixing in the pasta. Stop when the sauce clings to the noodles without pooling heavily at the bottom of the pan.

Balancing flavour and doneness

Acidity: Taste the sauce after adding the cream before deciding whether to use the sugar. A small amount can temper sharp tomatoes, but ripe, sweet tomatoes may not need it.

Pasta: Cook the tagliatelle until al dente according to its packet. It will be mixed into the warm sauce, so avoid cooking it beyond that point.

What to serve with it

A crisp green salad or simply dressed leaves add freshness alongside the creamy sauce. Serve the pasta straight away with extra Parmesan and basil, as the sauce thickens as it stands.

Recipe notes & tips

• Salt the pasta water generously so the tagliatelle is seasoned from the start.
• Reserve the pasta water before draining, since it is harder to incorporate once the pasta has been drained.
• Grate the Parmesan finely so it melts evenly into the warm sauce.
• Add the cream after the tomatoes have softened and released their juices.
• Taste before adding sugar, as the sweetness of cherry tomatoes can vary.
• Add pasta water gradually so the sauce does not become too thin.

Variations

• Use another pasta: Swap the tagliatelle for your favourite pasta shape.
• Add chilli: Stir chilli flakes into the pan with the garlic for a little heat.
• Add greens: Fold in a handful of spinach as the pasta finishes in the sauce.
• Make it more herby: Add extra fresh basil just before serving.
• Use less cream: Begin with the lower amount and add pasta water to help the sauce coat the noodles.

Common mistakes to avoid

• Skipping the pasta water: Reserve a cup before draining so you can adjust the sauce consistency.
• Cooking the garlic too long: Add it after the tomatoes have blistered and cook only until fragrant.
• Crushing every tomato completely: Press them enough to release their juices but leave some pieces for texture.
• Adding sugar without tasting: Check the sauce first and use the sugar only if the tomatoes taste sharp.
• Adding all the pasta water at once: Pour it in gradually to avoid making the sauce too thin.

How to store

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

Frequently asked questions