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Easy Creamy Tomato Pasta. Recipe ↓ #pasta #pastarecipe #pastalover #easyrecipe #recipe
In American Recipes

Easy Creamy Tomato Pasta. Recipe ↓ #pasta #pastarecipe #pastalover #easyrecipe #recipe



Creamy Tomato Pasta. Recipe ↓

■ INGREDIENTS
• ripe tomatoes – 4
• garlic – 2-3 cloves
• olive oil – 3 tbsp
• salt & black pepper – to taste
• thyme – ½ tsp
• red pepper powder (or chili) – ½ tsp
• curd cheese / cream cheese / ricotta – 200 g
• milk or cream – ½ cup
• pasta – 250 g (half a pack)
• ketchup – 1 tbsp (optional; for color & sweetness)

Optional:
• fresh basil
• parmesan
• chili flakes

■ HOW TO COOK:
1. With a knife, make a shallow X cut on the bottom of each tomato (or simply cut off the top). This helps the skin come off later.

2. Heat olive oil in a wide pan over medium heat. Place the whole tomatoes directly into the oil, cut-side down.

3. Cover with a lid and cook on medium-low heat for 8-12 minutes, until: the tomatoes soften and wrinkle, the skins start separating

4. Remove the tomato skins easily with tongs or a fork. Use a spoon or spatula to crush the tomatoes directly in the pan.

5. Add minced garlic, salt, pepper, thyme, and red pepper powder. Let everything simmer for a few minutes.

6. Add the curd / cream cheese and mix until the sauce becomes smooth.

7. Pour in cream (best option) or milk and stir well. You can add 1 tbsp of ketchup for extra color and a touch of sweetness.

8. Cook the pasta in salted water, drain it, and add it straight to the sauce.

9. Mix well, let it simmer for 1-2 minutes, and serve hot.

■ INFO (approx.)
Prep: 10 min Cook: 20 min
Serves: 3-4
~520 kcal | 18 g protein | 22 g fat | 58 g carbs (per serving)

#easypasta #homemadepasta #creamypasta

35 Comments

  1. @alexcookjoy

    ■ INGREDIENTS
    • ripe tomatoes – 4
    • tomato paste – 1 tbsp
    • garlic – 2-3 cloves
    • olive oil – 3 tbsp
    • salt & black pepper – to taste
    • thyme – ½ tsp
    • red pepper powder (or chili) – ½ tsp
    • curd cheese / cream cheese / ricotta / grated mozzarella – 200 g
    • milk or cream – ½ cup
    • pasta – 250 g (half a pack)
    • ketchup – 1 tbsp (optional; for color & sweetness)

    Optional:
    • fresh basil
    • parmesan
    • chili flakes

    ■ HOW TO COOK:
    1. With a knife, make a shallow X cut on the bottom of each tomato (or simply cut off the top). This helps the skin come off later.

    2. Heat olive oil in a wide pan over medium heat. Place the whole tomatoes directly into the oil, cut-side down.

    3. Cover with a lid and cook on medium-low heat for 8-12 minutes, until: the tomatoes soften and wrinkle, the skins start separating

    4. Remove the tomato skins easily with tongs or a fork. Use a spoon or spatula to crush the tomatoes directly in the pan.

    5. Add minced garlic, salt, pepper, thyme, and red pepper powder. Let everything simmer for a few minutes.

    6. Add the curd / cream cheese and mix until the sauce becomes smooth.

    7. Pour in cream (best option) or milk and stir well. You can add 1 tbsp of ketchup for extra color and a touch of sweetness.

    8. Cook the pasta in salted water, drain it, and add it straight to the sauce.

    9. Mix well, let it simmer for 1-2 minutes, and serve hot.

    ■ INFO (approx.)
    Prep: 10 min Cook: 20 min
    Serves: 3–4
    ~520 kcal | 18 g protein | 22 g fat | 58 g carbs (per serving)

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  10. @Chursh

    You don't need cream. Im sure someone else has commented, make the cream with the pasta water and cheese.