Creamy Tomato Pasta with Roasted Garlic
Ingredients
- 1 poundpasta (penne, rigatoni, or your preferred shape)
- 8 clovesgarlic
- 4 tablespoonolive oil
- 28 ouncecanned crushed tomatoes
- ½ cupheavy cream
- ¼ cupfresh basil (loosely packed)
- ¾ cupparmesan cheese (freshly grated)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 8 cloves garlic.
- 02
Measure and chop 1/4 cup fresh basil (or tear into small pieces).
- 03
Grate 3/4 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (usually 1-2 minutes less than package directions); drain, reserving 1 cup pasta water.
- 02
While pasta cooks, heat 4 tablespoons olive oil in a large skillet over medium-low heat. Add minced garlic and cook gently for 2-3 minutes until fragrant and light golden (do not brown).
- 03
Stir in the crushed tomatoes, salt, black pepper, and red pepper flakes. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened.
- 04
Stir in heavy cream and fresh basil. Warm through for 1-2 minutes over low heat.
- 05
Add cooked pasta to the skillet and toss gently, adding pasta water a splash at a time if needed to reach a silky consistency (you may not need all of it).
- 06
Remove from heat and stir in 0.5 cup parmesan cheese. Taste and adjust seasoning.
- 07
Divide among bowls and top each with remaining parmesan and a small basil leaf if desired. Serve immediately.
Spice Tips
For more depth, add 1 tablespoon tomato paste with the crushed tomatoes and simmer an extra 2 minutes. A pinch of nutmeg stirred into the cream adds subtle warmth. If you prefer heat, increase the red pepper flakes to 1/2 teaspoon or add fresh cracked black pepper at the table.
For a lighter version, substitute half the cream with whole milk. The sauce holds well in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of pasta water or cream if it thickens too much.