Super Easy Creamy Tomato Pasta (With Secret Ingredient)
This SuperEasy Creamy Tomato Pasta is not only incredibly delicious but also incredibly easy to make. Discover my secret ingredient that takes this pasta dish from ordinary to extraordinary.
Servings 6 servings
Calories 552kcal
Ingredients
- 16 oz (453 g) uncooked pasta (see notes)
- 28 oz (793 g) canned tomatoes (see notes)
- 1 fresh mozzarella ball (about 226 g) drain
- 1 cup (240 ml) heavy cream
- 4 tablespoons (60 ml) olive oil (divided)
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ¼ black pepper
- 4 garlic gloves finely chopped
- 2 tablespoons (40 g) tomato paste
- Chopped fresh basil and parmesan cheese to serve (optional)
Instructions
- Cook pasta in a big pot of salted boiling water for the time suggested in the packet minus 2 minutes. Just before draining, scoop out a cup of cooking water and reserve it. Drain the pasta and set aside. Tip: After draining the pasta, toss it with a little olive oil to coat it. This can help prevent sticking, especially if you're not using it immediately.
- Place canned tomatoes, mozzarella ball (just the cheese, not the water it comes in), heavy cream, 2 tablespoons of olive oil, red pepper flakes, salt, and black pepper in a blender. Blend until smooth. Set aside.
- Add 2 tablespoons of olive oil and chopped garlic to a large skillet. Turn the heat to medium; cook until fragrant, string constantly, about 1 minute. Add tomato paste and continue cooking for 2 more minutes.
- Add the blended tomato mixture to the skillet; mix to combine. Cook for 2 – 3 minutes. Then, add the cooked pasta and the reserved pasta water and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Let it simmer for 2 – 3 minutes.
- Sprinkle with chopped basil and parmesan, if desired. Serve warm.
Notes
Refrigerating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk to the portion and reheat over the stove at low heat or in the microwave.
Freezing: While this pasta dish is best enjoyed fresh, leftovers can be frozen for up to 3 months. Allow the pasta to cool completely before transferring it to a freezer-safe container.
- Don't Overcook the Pasta: Cook your pasta 2 minutes less than the packet suggestion. It will continue to cook slightly in the sauce.
- Use Fresh Mozzarella: Fresh mozzarella melts beautifully into the sauce, creating a velvety texture. Do not use pre-shredded or processed cheese.
- Adjust the Seasoning: Taste the sauce as you go and adjust the seasoning as needed. Everyone's palate is different, so feel free to customize it to your liking.
- Dairy-Free: You can make this recipe dairy-free by substituting the heavy cream with coconut cream or a dairy-free alternative. Use vegan mozzarella if desired.
- Gluten-Free: Simply swap out the regular pasta for a gluten-free variety to make this dish gluten-free.
- Add Protein: Amp up the protein by adding cooked chicken, shrimp, or tofu to the pasta.
- Vegetarian: This recipe is already vegetarian-friendly, but you can make it vegan by using dairy-free alternatives.
- Extra Veggies: Feel free to add extra vegetables such as spinach, mushrooms, or bell peppers for added nutrition and flavor.
- Parmesan Cheese: If you're out of Parmesan cheese, you can substitute it with Pecorino Romano or Grana Padano.
Nutrition
Calories: 552kcal | Carbohydrates: 69g | Protein: 14g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 46mg | Sodium: 633mg | Potassium: 665mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1060IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 3mg