Description
A quick and flavorful 20-minute tomato pasta that’s perfect for busy weeknights. Made with fresh tomatoes, garlic, and a touch of cream, it’s creamy, comforting, and easy to customize with your favorite proteins, herbs, or cheeses. Minimal prep, maximum flavor!
Ingredients
Pasta
- 250 g (2 cups dry) rigatoni pasta
- Water to cook the pasta
Sauce
- 3 tbsp extra virgin olive oil
- 5 ripe tomatoes
- 1 small onion
- 3 garlic cloves, minced
- 1 tbsp butter
- 100 g (½ cup) heavy cream
- Salt and black pepper, to taste
- 1/2 tsp dried oregano
- 20 g (1/4 cup) parmesan cheese
- Reserved pasta water (1/3 cup)
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve some pasta water before draining.
- While the pasta cooks, chop the onion, halve and wash the tomatoes, and mince the garlic.
- In a large pan, heat the olive oil over medium heat. Add the halved tomatoes and chopped onion. Cover with a lid and let the tomatoes soften. Stir occasionally. Once the tomato skins start to wrinkle or separate, remove the peels.
- Add the butter to the pan and cook the minced garlic until fragrant. Season with salt and black pepper to taste.
- In a separate small pot, gently warm the heavy cream over low heat.
- Lightly mash the tomatoes in the pan with a fork and cook for a few minutes until the sauce begins to thicken slightly.
- Add the warmed heavy cream and a splash of reserved pasta water to the tomato mixture. Stir and cook briefly until the sauce thickens slightly and develops a richer color.
- Add the cooked pasta to the sauce along with the oregano. Stir in freshly grated Parmesan cheese and remove the pan from the heat.
- Plate the pasta and serve immediately. Optional: garnish with fresh basil or extra Parmesan.
Notes
- Store leftover pasta in an airtight container in the fridge for up to 3–4 days
- The pasta will absorb some of the sauce over time. To prevent it from becoming too dry, either make the sauce extra saucy before storing or store the pasta and sauce separately in two containers and combine them when reheating.
- Reserve pasta water. The starchy water helps the sauce come together and creates a smoother texture.
- Warm the cream. Add warm cream to the tomato sauce to prevent it from splitting due to acidity.
- Never boil the cheese. Boiling Parmesan or other cheeses can cause the sauce to separate.
- Adjust herbs and spices. Customize the flavor with chili flakes for heat, fresh basil for fragrance, or any other herbs you love.
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 35 mg