Ingredients
Equipment
Method
Instructions
- Boil a large pot of generously salted water. Once it reaches a rolling boil, add your pasta and cook according to the package directions until it's al dente—tender but still with a slight bite. Just before draining, scoop out about a cup of the starchy pasta water and set it aside. Then, drain the pasta.
- While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook for about 1-2 minutes, stirring frequently, until it becomes fragrant and turns a light golden color. Be careful not to let it burn, as burnt garlic will make the whole sauce bitter.
- Add the diced tomatoes to the skillet, along with a good pinch of salt and pepper. Let them simmer for about 5 minutes, stirring occasionally. The tomatoes will start to break down and release their juices, creating the base of your sauce.
- Turn the heat down to low and slowly pour in the heavy cream, stirring continuously until it's fully incorporated with the tomatoes. Let the sauce gently simmer for another 2-3 minutes to thicken slightly. This is where it transforms into that beautiful, creamy consistency.
- Add the drained pasta directly into the skillet with the sauce. Toss everything together until the pasta is evenly coated in the creamy tomato goodness. If the sauce seems a bit too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Remove the skillet from the heat and stir in the chopped fresh basil. Serve immediately, topped with a generous sprinkle of grated Parmesan cheese if you like.
Notes
For the best sauce, use the starchy pasta water to help it cling to the pasta. Gently toast the garlic over medium-low heat to avoid a bitter taste. To prevent the cream sauce from breaking, add the cream over low heat. For variations, consider adding spinach or grilled chicken, or substitute heavy cream with Greek yogurt or full-fat coconut milk for a lighter or dairy-free option.