Description
Creamy one pot tomato pasta made from scratch with fresh tomatoes, garlic, onion, and cream. This easy dinner recipe uses one pan and delivers a silky tomato based pasta sauce perfect for busy weeknights.
Ingredients
250 g (½ lb) uncooked spaghetti
500 g (1 lb) fresh tomatoes, chopped (or 1 x 400 g can chopped tomatoes)
2 tbsp olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
500 ml (2 cups) chicken or vegetable stock
150 ml (¾ cup) double cream
½ bunch fresh basil, chopped
Salt, to taste
Black pepper, to taste
Instructions
1. Heat the olive oil in a medium, high-sided skillet over medium heat for about 2 minutes.
2. Add the chopped onion and minced garlic. Sauté gently for 3–4 minutes until soft, translucent, and fragrant.
3. Stir in the chopped tomatoes and a pinch of salt. Cook for 5–7 minutes until the tomatoes soften and begin to caramelize slightly.
4. Pour in the stock and add the uncooked spaghetti, pressing it gently so it is fully submerged.
5. Simmer for 15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
6. Reduce heat to low and stir in the double cream and fresh basil until fully combined.
7. Remove from heat and let the pasta rest for 2 minutes to allow the flavors to meld.
8. Taste and adjust seasoning with additional salt and black pepper if needed.
9. Serve hot, garnished with extra basil if desired.
Notes
Stir occasionally to prevent the pasta from sticking to the pan.
If the sauce thickens too quickly, add a splash of extra stock.
Fresh Roma tomatoes work especially well for this recipe.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-Inspired