Creamy Tomato Pasta
This isn't your average weeknight pasta. It's a vibrant, creamy tomato dish with a gentle kick of chili, made with a magical technique where the spaghetti simmers directly in a flavour-packed broth. This coaxes out natural starches, creating a ridiculously silky sauce that clings to every single strand. The result is a deeply flavourful, restaurant-quality dish that is pure, simple indulgence.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 l water
- 5 g salt
- 8 ml olive oil (extra virgin)
- 300 g tomato puree
- 50 g Italian parsley
- 48 g fresh basil
- 20 ml olive oil
- 10 g garlic (about 3-4 cloves, minced)
- 1 whole red chili (finely chopped)
- 200 g pasta (dried spaghetti works best)
- 150 ml pomodoro sauce (of your choice!)
- 20 g parmesan cheese or pecorino romano (freshly grated)
- 120 ml light cream
- 20 g parmesan cheese or pecorino romano (freshly grated)
- basil leaves (extra for serving, optional)
- drizzle olive oil (for serving, optional)
Instructions
- 1
In a pot, combine the water, salt, olive oil, tomato purée, Italian parsley, and basil. Cook over medium-high heat for 10 minutes to create the broth.
- 2
In a separate large pan, heat the olive oil over medium heat. Sauté the minced garlic for 2 minutes until fragrant.
- 3
Add the finely chopped chili to the pan and sauté for another 2 minutes, stirring constantly.
- 4
Add the dry pasta to the pan and stir to coat it in the garlic and chili oil.
- 5
Pour in the Pomodoro sauce and half of the parmesan cheese or pecorino romanostir to combine.
- 6
Add a large spoonful of the hot broth to the pan. Keep stirring as the pasta begins to absorb it.
- 7
After about 4 minutes, add a second spoonful of broth to the pan.
- 8
Add a third spoonful of broth and continue stirring.
- 9
Continue cooking until the pasta is al dente, adding more broth if needed. Taste to check for doneness.
- 10
Once the pasta is cooked, lower the heat and stir in the cream until fully combined.
- 11
Plate the pasta and garnish with fresh basil leaves, the other half of the grated Parmesan cheese, and a drizzle of extra virgin olive oil.