Creamy Pasta Pomodoro
- Preparation Time: 35 Minutes
- Total Calories : 675kcal
Ingredients:
- 200g of pasta (fusilli or penne)
- 1 cup of cherry tomatoes halved
- 2 cloves of garlic minced
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 2 tbsp of olive oil
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Kitchen Tools Needed:
- Large pot
- Skillet
- Wooden spoon
- Measuring cups
- Knife
- Cutting board
Instructions:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add halved cherry tomatoes and cook until they start to soften, about 5 minutes.
- Reduce the heat to low and stir in the heavy cream, allowing it to blend with the tomatoes. Gradually add the grated Parmesan cheese, stirring until melted and smooth.
- If the sauce is too thick, add reserved pasta water a little at a time until reaching desired consistency. Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet, tossing to coat with the creamy sauce. Cook for an additional minute to heat through.
- Serve immediately, garnished with fresh basil.
Macros:
- Total Calories: 675kcal
- Carbs: 75g
- Proteins: 25g
- Fats: 45g
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