Tomato cream pasta

Name: How to cook Tomato cream pasta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-5 servings
Cuisine: Us

Introduce

Chef :

Satoshi Namai

Tomato cream pasta

I tried a recipe from a YouTube video. It was really easy to cook. No garlic oil preparation or no simmering tinned tomatoes. This recipe is mostly unchanged from the original but notes the amount I used to serve a big portion. Since this uses lots of fatty ingredients like cream and butter, it's not healthy but it definitely tastes great.

Ingredient

Food ration :

3-5 servings

Cooking time :

20 mins

370 g

spaghetti

100 g

unsalted butter

75 g

tomato puree

300 ml

double cream - This can be less or a single cream if you prefer a light taste!) A whole double cream package is very heavy

60 g

or more flat-leaf parsley

20 g

or more grated hard cheese; i.e. Grana Padano, Parmigiano, or Pecorino

2 litre

water

30 g

salt (for boiling spaghetti)

Cooking instructions

* Step 1

Prepare a pot with pasta water to boil spaghetti and start boiling

* Step 2

Chop the parsley well and leave a pinch of it for garnishing

* Step 3

Heat a large frying pan with butter in medium heat

* Step 4

Once melted butter, put tomato puree in the pan and cook it slightly to make it fragrant. It's like spreading the puree into a pan with a spatula

* Step 5

Put the cream and mix it well until the sauce looks evenly orange. Stop the heat until the spaghetti is ready. Sauce with cream can be very thick if the heat continues. Taste the sauce and adjust it with a pinch of salt if needed. Note that you'll add some grated cheese later and spaghetti is boiled with salt. It doesn't have to be proper saltiness at this stage.

* Step 6

Just before the spaghetti boiling ends, heat the pan again. Take the spaghetti from the pot and put in the sauce. Mix them. Add chopped parsley. Mix them well again.