Easy creamy tomato pasta

Ingredients

• 2 tablespoons Olive Oil (extra virgin recommended)
• 1 medium Onion (peeled and thinly sliced)
• 2 cloves Garlic (minced)
• 6 ounces Tomato Paste (tube, not canned, for easy storage)
• 1 cup Heavy Cream (full‑fat for richness)
• 0.5 cup Parmesan Cheese (freshly grated)
• 12 ounces Pasta (spaghetti, linguine, or any long pasta)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil Pasta Water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT10M

   Temperature: 100°C

2. Prep Aromatics

   Slice the onion thinly and mince the garlic cloves.

   Time: PT5M

3. Sauté Onion and Garlic

   Heat olive oil in a skillet over medium heat. Add the sliced onion and minced garlic, stirring until the onion becomes translucent and the garlic is fragrant, about 3–4 minutes.

   Time: PT5M

   Temperature: medium heat

4. Cook Tomato Paste

   Add the tube of tomato paste to the skillet. Cook, stirring constantly, for 2 minutes to caramelize the paste and deepen its flavor.

   Time: PT2M

   Temperature: medium heat

5. Add Cream and Season

   Pour in the heavy cream, sprinkle with salt and pepper, and whisk until fully incorporated. Reduce the heat to low‑medium and let the sauce simmer, stirring occasionally, until it thickens by about one‑third, roughly 7 minutes.

   Time: PT7M

   Temperature: low-medium heat

6. Combine Pasta and Sauce

   When the pasta is al dente, reserve ½ cup of the starchy cooking water, then drain. Add the pasta to the skillet, sprinkle the grated Parmesan, and pour in the reserved pasta water. Toss everything together over low heat until the cheese melts and the sauce clings to the noodles.

   Time: PT2M

   Temperature: low heat

7. Serve

   Plate the pasta, drizzle any remaining sauce from the pan, and finish with an extra pinch of Parmesan if desired.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

15g

Carbohydrates

62g

Fat

20g

Fiber

3g