Description
Silky creamy tomato pasta tossed to glossy perfection and paired with a bright, lemony garden salad for a comforting yet refreshing weeknight dinner.
Ingredients
Scale
- 12 oz spaghetti or penne
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus extra for serving
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes, optional
- 1/4 cup fresh basil, chopped
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1/4 small red onion, thinly sliced
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- Pinch of salt and pepper for salad
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, warm 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 to 45 seconds until fragrant, stirring often.
- Stir in the crushed tomatoes and a pinch of salt. Simmer gently for 8 to 10 minutes to concentrate flavor, stirring occasionally.
- Reduce the heat to low. Stir in the heavy cream, Parmesan, black pepper, and red pepper flakes if using. Taste and adjust salt.
- Add the drained pasta to the skillet and toss, loosening with splashes of reserved pasta water until the sauce is silky and clings to each piece. Simmer together for 1 to 2 minutes.
- Remove from heat and fold in chopped fresh basil. Sprinkle with extra Parmesan to finish.
- For the salad, combine mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl. Whisk lemon juice, extra virgin olive oil, honey, salt, and pepper, then toss with the greens just before serving. Plate alongside the pasta.
Notes
- Note: Save some pasta water to adjust sauce consistency right before serving.
- Chill salad greens for extra crunch and dress at the last minute.
- If tomatoes taste sharp, add a pinch of sugar to balance.
- Reheat leftovers gently with a splash of water or cream to keep the sauce velvety.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 9g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 55mg
Keywords: creamy tomato pasta, pasta with salad, vegetarian pasta, weeknight dinner, rosa sauce