Ingredients
Scale
- 200g pasta (penne or spaghetti)
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In the same pot, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and cook until they soften and release juices, about 5 minutes.
- Pour in the heavy cream and stir to combine. Bring to a simmer.
- Add the cooked pasta back into the pot, along with grated Parmesan cheese. Toss to coat evenly.
- Season with salt and pepper, garnish with fresh basil, and serve hot.
Notes
- For a vegan version, substitute heavy cream with coconut cream and cheese with nutritional yeast.
- Adjust tomato quantity for more or less acidity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg