＊ai＊'s authentic tomato cream pasta is so easy to make at home, yet tastes just like a restaurant! Creamy and absolutely delicious♪
Ingredients
1 servings- Pasta of your choice (1.6mm used this time)90-100g
- Fresh tomatoes or canned tomato (400g can)2 medium to 1 large fresh tomato / 2/5 of a 400g can
- Onion (roughly minced)...A1/4
- Olive oil...Ato taste
- Garlic (roughly minced)...A1 clove
- Salt...Bto taste
- Black pepper...Bto taste
- Red chili pepper (sliced into rings)to taste
- Heavy cream or 1:1 heavy cream and milk mixture or milk...C50cc
- Butter...C1 tbsp
- Black pepper (optional)to taste
- Bouillon cube (not used in this recipe, but add after step 8 if you prefer a stronger flavor)1/4
Directions
30 min- 1
Roughly chop the tomatoes (2 medium to 1 large fresh tomato or 2/5 of a 400g can). If you have time, blanch and peel them for a better finish.
- 2
Fill a large pot with 1.5-3 liters of water and bring to a boil for the pasta. When it's nearly boiling, add 1% salt (1 tbsp for 1.5L water, 1 tbsp + 1 tsp for 2L, or 2 tbsp for 3L).
- 3
Once boiling, reduce heat to very low and keep ready. The salt level in the pasta water affects both flavor and texture, so adjust carefully.
- 4
Add olive oil and 1 garlic clove to a cold skillet and gently extract the garlic aroma over low heat.
- 5
Once the garlic is fragrant and slightly colored, add 1/4 onion, sprinkle with salt and pepper to taste, and sauté over medium-low heat.
- 6
When the onion becomes translucent, add the red chili pepper slices and tomatoes, sprinkling with salt and pepper to taste while sautéing.
- 7
Once the tomatoes start to simmer, occasionally mash them and sauté-simmer for 5-10 minutes.
- 8
Continue simmering while gradually evaporating the tomato liquid. When the sauce doesn't flow back after you separate it with a spatula, it's done.
- 9
Add 50cc of heavy cream (or milk) and 1 tbsp butter, and simmer over medium heat until you reach your desired consistency. If the pasta isn't ready, turn off the heat.
- 10
Cook 90-100g pasta, removing it 30 seconds to 1 minute before the package time for al dente texture.
- 11
Lower the heat and gently toss the drained pasta with 1/2 to 1 ladle of pasta water.
- 12
Adjust the sauce consistency by adding more pasta water as needed, and refine the flavor with olive oil if necessary.
- 13
Plate the pasta and generously grind black pepper over the top to finish. You can also enjoy variations by adding chicken, canned crab, canned tuna, or shrimp.
Tips
This recipe works as a great base. Feel free to arrange it by adding tuna, canned crab, bacon, or other favorite ingredients. For bacon, add it between steps 5 and 6; for canned ingredients, add them between steps 10 and 12. Of course, the base alone is delicious enough!
Nutrition
Per serving- Calories680 kcal
- Protein15 g
- Fat32 g
- Carbs80 g
- Sodium3.5 g
＊ai＊'s authentic tomato cream pasta is so easy to make at home, yet tastes just like a restaurant! Creamy and absolutely delicious♪
Ingredients
1 servings- Pasta of your choice (1.6mm used this time)90-100g
- Fresh tomatoes or canned tomato (400g can)2 medium to 1 large fresh tomato / 2/5 of a 400g can
- Onion (roughly minced)...A1/4
- Olive oil...Ato taste
- Garlic (roughly minced)...A1 clove
- Salt...Bto taste
- Black pepper...Bto taste
- Red chili pepper (sliced into rings)to taste
- Heavy cream or 1:1 heavy cream and milk mixture or milk...C50cc
- Butter...C1 tbsp
- Black pepper (optional)to taste
- Bouillon cube (not used in this recipe, but add after step 8 if you prefer a stronger flavor)1/4
Directions
30 min- 1
Roughly chop the tomatoes (2 medium to 1 large fresh tomato or 2/5 of a 400g can). If you have time, blanch and peel them for a better finish.
- 2
Fill a large pot with 1.5-3 liters of water and bring to a boil for the pasta. When it's nearly boiling, add 1% salt (1 tbsp for 1.5L water, 1 tbsp + 1 tsp for 2L, or 2 tbsp for 3L).
- 3
Once boiling, reduce heat to very low and keep ready. The salt level in the pasta water affects both flavor and texture, so adjust carefully.
- 4
Add olive oil and 1 garlic clove to a cold skillet and gently extract the garlic aroma over low heat.
- 5
Once the garlic is fragrant and slightly colored, add 1/4 onion, sprinkle with salt and pepper to taste, and sauté over medium-low heat.
- 6
When the onion becomes translucent, add the red chili pepper slices and tomatoes, sprinkling with salt and pepper to taste while sautéing.
- 7
Once the tomatoes start to simmer, occasionally mash them and sauté-simmer for 5-10 minutes.
- 8
Continue simmering while gradually evaporating the tomato liquid. When the sauce doesn't flow back after you separate it with a spatula, it's done.
- 9
Add 50cc of heavy cream (or milk) and 1 tbsp butter, and simmer over medium heat until you reach your desired consistency. If the pasta isn't ready, turn off the heat.
- 10
Cook 90-100g pasta, removing it 30 seconds to 1 minute before the package time for al dente texture.
- 11
Lower the heat and gently toss the drained pasta with 1/2 to 1 ladle of pasta water.
- 12
Adjust the sauce consistency by adding more pasta water as needed, and refine the flavor with olive oil if necessary.
- 13
Plate the pasta and generously grind black pepper over the top to finish. You can also enjoy variations by adding chicken, canned crab, canned tuna, or shrimp.
Nutrition
Per serving- Calories680 kcal
- Protein15 g
- Fat32 g
- Carbs80 g
- Sodium3.5 g
Tips
This recipe works as a great base. Feel free to arrange it by adding tuna, canned crab, bacon, or other favorite ingredients. For bacon, add it between steps 5 and 6; for canned ingredients, add them between steps 10 and 12. Of course, the base alone is delicious enough!