Creamy 20-Minute Tomato Pasta
The aroma of garlic and fresh basil hitting a hot pan is the ultimate dinner signal that a comforting meal is on the way. This Creamy Tomato Pasta is my go-to when I need a 20-minute miracle that feels like a warm hug in a bowl.
Ingredients
- 12 oz rigatoni pasta
- 2 cups cherry tomatoes
- 1 cup heavy cream
- 3 cloves garlic minced
- 2 tbsp olive oil
- ½ tsp red pepper flakes
- ½ cup fresh basil leaves
- Salt and black pepper to taste
- Optional: Grated Parmesan cheese for serving
Instructions
- Pasta: Boil the pasta in a large pot of salted water according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
- Sauté: While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
- Tomatoes: Add cherry tomatoes to the skillet and cook for 5–6 minutes until they soften and begin to burst.
- Cream: Reduce heat to medium-low. Pour in the heavy cream and simmer for 3 minutes until the sauce begins to thicken.
- Combine: Add the cooked pasta to the skillet. Toss thoroughly to coat, adding a splash of reserved pasta water if the sauce needs thinning.
- Finish: Stir in the fresh basil leaves and season with salt and pepper. Serve immediately with optional Parmesan cheese.