Creamy Tomato Pasta
Ingredients
- 1 tbsp. olive oil
- 1 tbsp. garlic, minced
- 14.5 ounces diced tomatoes, undrained
- ½ tsp. dried oregano
- ½ tsp. dried basil
- ¼ tsp. salt
- ⅛ tsp. black pepper
- 1 pinch red pepper flakes, optional
- 1 cup chicken broth
- 2 tbsp. tomato paste
- ¼ cup cream cheese, softened
- ½ cup Parmesan cheese, grated
- 8-ounces thin spaghetti, see notes*
Instructions
- Measure and set out all ingredients prior to cooking.
- Begin boiling salted pasta water for the spaghetti.
- Heat the oil in a large pan over medium-high heat.
- Add the garlic and cook for 1 to 2 minutes.
- Add the undrained diced tomatoes, oregano, basil, salt, pepper, red pepper flakes, chicken broth and tomato paste.
- Let it simmer for about 5 minutes; reduce the heat to low.
- Cut the cream cheese into smaller squares and whisk it into the sauce.
- Whisk in half of the Parmesan cheese.
- Let the sauce simmer on low, uncovered, while you boil the pasta according to package instructions.
- Keep an eye on the sauce; stir occasionally; cover if it reaches your desired level of thickness.
- Once the pasta is done, drain and stir it into the sauce.
- Serve alongside the remaining Parmesan cheese.
Notes
If you use slightly less than a 1/2-pound of pasta, you will enjoy extra sauce. Feel free to boil 1/2 pound of pasta and add it in gradually until you’ve achieved the sauce/pasta ratio that you prefer. The pasta continues to absorb the sauce as it stands. Try sautéing a finely diced onion, in olive oil, for 5 minutes at the beginning, prior to adding the garlic. Additional ingredient options include spinach, mushrooms, bell peppers (any color) or cooked sausage or chicken.