Description
This dish is a love letter to summer gardens and cozy pasta nights. I first made it with ripe tomatoes from my backyard and a handful of fresh basil—and once the cream hit the pan, it became an instant favorite. It’s simple, silky, and bursting with the kind of flavor that makes you close your eyes with every bite.
Ingredients
8 oz pasta (penne, fusilli, or spaghetti)
1 tbsp olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup heavy cream or full-fat milk
1/4 cup grated Parmesan cheese
1/2 tsp salt, black pepper to taste
1 cup fresh basil, chopped
Optional: pinch of red pepper flakes
Instructions
Cook pasta according to package directions. Reserve 1/4 cup of pasta water, then drain.
In a large skillet, heat olive oil and sauté garlic for 1 minute.
Add cherry tomatoes and cook until soft and blistered.
Stir in cream, Parmesan, salt, and pepper. Simmer for 3–5 minutes.
Toss in cooked pasta, reserved pasta water, and fresh basil. Mix well until creamy and coated.
Top with more basil and a sprinkle of red pepper flakes if you like a little heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 390 per serving
- Sugar: 4g per serving
- Sodium: 380mg per serving
- Fat: 15g per serving
- Saturated Fat: 8g per serving
- Carbohydrates: 50g per serving
- Fiber: 3g per serving
- Protein: 12g per serving