Creamy Tomato Pasta
A creamy, cheesy tomato pasta that cooks entirely in one pot for minimal cleanup. Rich in protein, fiber, and heart-healthy fats, it’s a quick and satisfying meal perfect for busy weeknights or easy meal prep.
Equipment
- 1 large pot or deep skillet
- 1 Wooden spoon or spatula
- 1 Knife for chopping
- 1 Cutting Board
- Measuring Cups and Spoons
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 clove garlic minced
- ⅓ cup sun-dried tomatoes chopped (optional)
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 3 cups chicken stock or water
- 1 15-oz can diced tomatoes, undrained
- 12 ounces short pasta spirals or bow ties recommended
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- ¼ cup cream cheese ricotta, or mascarpone
- Chopped flat-leaf parsley for garnish (optional)
Instructions
- Prepare Your Ingredients (Prep Master): Before turning on the stove, gather all your ingredients. Finely chop the onion, mince the garlic, and if using, chop the sun-dried tomatoes into small pieces. Measure out your tomato paste, Italian seasoning, chicken stock (or water), diced tomatoes, pasta, Parmesan, and cream cheese. Having everything ready ensures a smooth cooking process and prevents any last-minute scrambling.
- Heat the Oil (Sauté Specialist): Place a large, deep pot or skillet over medium heat and pour in the olive oil. Let it warm for about 30 seconds until it shimmers slightly. This step helps release the flavors from the aromatics you will add next.
- Cook the Aromatics (Flavor Builder): Add the chopped onion, minced garlic, and sun-dried tomatoes to the hot oil. Sauté for about 2 minutes, stirring constantly to prevent burning. Cook until the onions turn translucent and fragrant, and the garlic releases its aroma. This step forms the flavor foundation for your pasta.
- Incorporate Tomato Paste and Seasonings (Sauce Enhancer): Add the tablespoon of tomato paste and sprinkle in the Italian seasoning. Stir continuously for 1 minute to allow the tomato paste to cook slightly and the herbs to bloom, intensifying the overall flavor of the sauce.
- Add Liquids and Pasta (Liquid Layer Expert): Pour in the chicken stock or water, scraping the bottom of the pot with your spoon to lift any caramelized bits for extra flavor. Add the can of undrained diced tomatoes and stir to combine. Then, add the pasta, making sure it is mostly submerged in the liquid. Season with salt and freshly ground black pepper to taste.
- Simmer the Pasta (Pasta Cooker): Increase the heat to bring the mixture to a gentle boil.Once boiling, reduce to a simmer. Let the pasta cook uncovered for 10–15 minutes, stirring occasionally to prevent sticking. Check occasionally—if the pasta looks dry or the liquid has evaporated too quickly, add a little extra broth or water, one tablespoon at a time.
- Stir in Cheeses (Creamy Finisher): Once the pasta is tender and the sauce is slightly thickened, remove the pot from heat. Add the grated Parmesan and cream cheese (or alternative soft cheese). Stir vigorously until the cheese melts completely, creating a rich and creamy sauce that clings to every piece of pasta.
- Rest and Garnish (Presentation Artist): Allow the pasta to sit in the pot for 3–4 minutes to thicken slightly. This resting step ensures the sauce reaches the perfect consistency. Just before serving, sprinkle with chopped flat-leaf parsley for a pop of color and fresh flavor.
- Serve and Enjoy (Final Touch): Scoop the pasta into bowls or plates and serve immediately while warm. Pair with a simple side salad, garlic bread, or roasted vegetables for a complete meal. The creamy tomato pasta is perfect on its own but can also be stored for leftovers or meal prep.
Notes
- Use a large, deep pot to ensure the pasta cooks evenly and has enough space to absorb the sauce.
- Stir frequently while the pasta simmers to prevent sticking and ensure the sauce coats every piece.
- Adjust the liquid gradually—if your pasta looks dry before fully cooked, add a little extra broth or water to maintain creaminess.
- Feel free to swap the cream cheese with ricotta or mascarpone for a slightly different texture and flavor profile.
- For a vegetarian version, use vegetable broth instead of chicken stock.
