Creado con IA
Creamy Cherry Tomato Pasta with Black Pepper
30 min 665 kcal por ración Fácil
Ingredientes
4 Raciones
- spaghetti400 g
- cherry tomatoes400 g
- heavy cream200 ml
- olive oil2 tablespoons
- garlic3 cloves
- grated Parmesan cheese60 g
- salt1 teaspoon
- black pepper1 teaspoon
- fresh basil10 g
Preparación
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic (minced) and sauté for about 1 minute until fragrant.
- 3
Add the cherry tomatoes (halved) to the skillet. Cook, stirring occasionally, for 5-7 minutes until the tomatoes are soft and begin to burst.
- 4
Pour in the heavy cream and stir to combine. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
- 5
Add the cooked spaghetti to the skillet, tossing to coat in the creamy tomato sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- 6
Stir in the grated Parmesan cheese, salt, and black pepper. Mix well until the cheese is melted and the sauce is creamy.
- 7
Remove from heat and add the fresh basil (chopped). Toss gently to combine.
- 8
Serve immediately, garnished with extra Parmesan and basil if desired.
