Tuscan Creamy Tomato Pasta
This silky creamy tomato pasta is the perfect spring weeknight dinner. It's Bursting with juicy cherry tomatoes, peppery basil and just a kiss of cream to make it all silky and slurpable.
- 1 pound of fettuccine cooked according to the package instructions
- 2 Tablespoons olive oil
- 1 small white onion diced
- 2 cloves garlic minced
- 1 pint cherry tomatoes divided *see notes
- 1/2 cup heavy double cream
- 1/2 cup pasta water *see notes
- Fresh basil and parmesan cheese.
Cook the pasta according to the package instructions. Once cooked drain the pasta keeping 1/2 - 1/4 cup of the pasta water.
In a deep skillet or sauce pan heat the olive oil and add the onion and garlic. Sweat until soft and translucent or about 5 minutes.
Add the cherry tomatoes and cook for a further 5-10 minutes. Until the juices have released from the tomatoes that the whole tomatoes have started to burst. Add the cream and 1/4 cup of the pasta water and bring to a boil. *If the sauce is too thick for your liking add the extra 1/4 cup water.
Toss the pasta in the pan and mix with the sauce. Add the herbs and serve with fresh parmesan cheese.
*Note 1 Leave some of the tomatoes whole while chopping the rest helps to maximise the juices released from the tomatoes, while retaining some texture in the final dish.
*Note 2 The pasta water is a better option to let down this sauce rather than regular water because it will have some of the starch from the pasta which will give the pasta sauce some body while also being able to thin it out a little.