Creamy Tomato Pasta Recipe
This isn't your average weeknight pasta. It's a vibrant, creamy tomato dish with a gentle kick of chili, made with a magical technique where the spaghetti simmers directly in a flavour-packed broth. This coaxes out natural starches, creating a ridiculously silky sauce that clings to eve...
Foto: Cafe Delites
Ingredients
- 1 l water
- 5 g salt
- 8 ml olive oil (extra virgin)
- 300 g tomato puree
- 50 g Italian parsley
- 48 g fresh basil
- 20 ml olive oil
- 10 g garlic (about 3-4 cloves, minced)
- 1 whole red chili (finely chopped)
- 200 g pasta (dried spaghetti works best)
- 150 ml pomodoro sauce (of your choice!)
- 20 g parmesan cheese or pecorino romano (freshly grated)
- 120 ml light cream
- 20 g parmesan cheese or pecorino romano (freshly grated)
- basil leaves (extra for serving, optional)
- drizzle olive oil (for serving, optional)
Steps
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In a pot, combine the water, salt, olive oil, tomato purée, Italian parsley, and basil. Cook over medium-high heat for 10 minutes to create the broth.
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In a separate large pan, heat the olive oil over medium heat. Sauté the minced garlic for 2 minutes until fragrant.
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Add the finely chopped chili to the pan and sauté for another 2 minutes, stirring constantly.
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Add the dry pasta to the pan and stir to coat it in the garlic and chili oil.
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Pour in the Pomodoro sauce and half of the parmesan cheese or pecorino romanostir to combine.
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Add a large spoonful of the hot broth to the pan. Keep stirring as the pasta begins to absorb it.
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After about 4 minutes, add a second spoonful of broth to the pan.
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Add a third spoonful of broth and continue stirring.
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Continue cooking until the pasta is al dente, adding more broth if needed. Taste to check for doneness.
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Once the pasta is cooked, lower the heat and stir in the cream until fully combined.
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Plate the pasta and garnish with fresh basil leaves, the other half of the grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| l water | 1 | - | - |
| salt | 5 g | - | - |
| olive oil | 8 ml | - | - |
| tomato puree | 300 g | $0.75/kg | $0.23 |
| Italian parsley | 50 g | - | - |
| fresh basil | 48 g | - | - |
| olive oil | 20 ml | - | - |
| garlic | 10 g | - | - |
| red chili | 1 whole | - | - |
| pasta | 200 g | - | - |
| pomodoro sauce | 150 ml | - | - |
| parmesan cheese or pecorino romano | 20 g | - | - |
| light cream | 120 ml | - | - |
| parmesan cheese or pecorino romano | 20 g | - | - |
| basil leaves | - | - | - |
| drizzle olive oil | - | - | - |
*Estimated market prices, may vary by region
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