Pasta with Fresh Tomato Cream Sauce
This simple 15-minute pasta with fresh tomato cream sauce is full of traditional Italian flavors, in a light and fresh dish that is perfect for summertime.
Servings 4 servings
- 3 tablespoons butter
- 4 large plum tomatoes seeded and chopped
- 2 cloves garlic minced
- ¾ cup heavy cream
- ¼ cup parmesan cheese finely grated
- salt, pepper, and crushed red pepper to taste
- 1 pound dry linguine or other pasta shape
- 2 tablespoons fresh basil chopped
Bring a large pot of water to a boil and cook the pasta according to the package directions.
In the meantime, melt the butter in a large saute pan or skillet over medium heat.
Add the chopped tomatoes and garlic to the pan and sauté for around 3 minutes, until they begin to soften.
Reduce heat to medium-low and stir in the cream. Simmer until it starts to thicken, about 5 minutes. Stir in the shredded parmesan cheese. Season with salt and pepper to taste.
Drain the cooked pasta and toss it with the sauce until well coated. Sprinkle with chopped basil and additional parmesan if desired, and serve.
Calories: 688kcal | Carbohydrates: 89g | Protein: 18g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 87mg | Sodium: 202mg | Potassium: 433mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1535IU | Vitamin C: 9.2mg | Calcium: 138mg | Iron: 1.7mg