When you need dinner on the table fast but don't want to sacrifice flavor, this creamy tomato pasta delivers. The recipe relies on pantry staples—cream, tomato paste, garlic and grated cheese—to create a velvety sauce that clings to every strand of pasta. From start to finish, the entire dish takes less time than ordering takeout.
Ingredients (serves 2)
250 grams pasta
250 ml cooking cream
2 tablespoons tomato paste
2 garlic cloves, minced
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1 tablespoon olive oil
½ teaspoon sweet paprika
Salt and black pepper to taste
Parmesan or grated cheese of choice
Optional: dried oregano or chili flakes
Preparation
- Cook the pasta according to package directions until al dente. Before draining, reserve about half a cup of the starchy cooking water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for approximately 30 seconds—just until fragrant, being careful not to let it brown.
- Stir in the tomato paste and cook for about one minute, stirring constantly.
- Pour in the cooking cream along with the paprika, salt and pepper. Mix thoroughly and let the sauce simmer on low heat for 3-4 minutes until it thickens slightly and becomes smooth and creamy.
- Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss everything together until the sauce coats the pasta evenly.
- Stir in the grated cheese and mix for another 30 seconds until melted. If desired, sprinkle with oregano or chili flakes before serving immediately while hot.
