Creamy Tomato Pasta

Ingredients

• 5 cups Water (for boiling pasta)
• 0.5 teaspoon Salt (for pasta water)
• 200 g Dried Penne Rigate Pasta (about 2 cups; any short tube pasta works)
• 1 tablespoon Olive Oil (extra virgin, plus extra drizzle for coating pasta)
• 2 tablespoons Unsalted Butter (softened, cut into cubes)
• 3 cloves Garlic (large, minced)
• 0.5 teaspoon Chili Flakes (optional for heat)
• 2 large Tomatoes (roughly sliced; skins can be removed after cooking)
• 1 teaspoon Sugar (balances acidity)
• 2 tablespoons Tomato Paste (adds depth of flavor)
• 5 tablespoons Pasta Stock (reserved water from cooking pasta)
• 0.5 cup Cooking Cream (heavy cream)
• 1 pinch Black Pepper (freshly ground)
• 0.25 teaspoon Dried Oregano (optional)
• 0.25 teaspoon Dried Basil (optional)
• 3 tablespoons Parmesan Cheese (freshly grated)
• 1 tablespoon Fresh Parsley or Basil Leaves (chopped, for garnish)

Instructions

1. Boil Water

   Add 5 cups (1 L) of water to a large pot, place over high heat, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Cook Pasta

   Add ½ tsp salt to the boiling water, then add the penne rigate. Stir occasionally and cook 10‑11 minutes until al dente, following the package timing.

   Time: PT11M

   Temperature: 100°C

3. Drain and Coat Pasta

   Reserve 4‑5 tablespoons of the hot pasta water, then drain the pasta in a colander. Drizzle a little olive oil over the pasta and toss to coat, preventing clumping.

   Time: PT2M

4. Sauté Aromatics

   In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over low heat. Add the minced garlic and sauté for a few seconds until fragrant. If you like heat, sprinkle in the chili flakes now.

   Time: PT2M

   Temperature: low

5. Cook Tomatoes

   Add the sliced tomatoes, 1 tsp salt, and 1 tsp sugar to the skillet. Cover and let simmer on low heat for 5‑10 minutes, stirring occasionally. Mash the tomatoes with the back of a spoon; optionally peel the skins after cooking.

   Time: PT7M

   Temperature: low

6. Build the Creamy Base

   Stir in 2 tbsp tomato paste, the reserved pasta stock, and ½ cup cooking cream. Add a pinch of black pepper, ¼ tsp dried oregano, and ¼ tsp dried basil. Cook gently for 2 minutes until the sauce thickens slightly.

   Time: PT2M

   Temperature: low

7. Combine Pasta and Sauce

   Add the drained penne to the skillet, tossing to coat evenly. Sprinkle 2‑3 tbsp grated Parmesan and toss again. Adjust consistency with a splash of extra pasta water if needed.

   Time: PT2M

   Temperature: low

8. Garnish and Serve

   Remove from heat, garnish with chopped fresh parsley or basil leaves, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

525

Protein

15 g

Carbohydrates

70 g

Fat

45 g

Fiber

4 g