favorite
print
like
Serves
US | Metric
Ingredients
  • 200 g Spaghetti pasta
  • 200 g cherry tomatoes
  • 120 ml double cream
  • 6 small cloves of garlic finely sliced
  • 2 or to taste fresh red chillies finely chopped or you can use chilli flakes
  • ½ tsp or to taste cracked black pepper
  • 15 g parmesan or pecorino romano cheese
  • 1 vegetable stock cube (optional)
  • Salt to taste
  • 1 tsp olive oil
  • Chopped oregano and basil
  • Chilli and fried garlic for garnishing, (optional).
Spaghetti in creamy tomato sauce Spaghetti in creamy tomato sauce

Spaghetti in creamy tomato sauce

This creamy, herby tomato pasta is perfect for busy weeknights and for brunches. Pair this pasta with grilled chicken or fish or roasted potatoes.

Prep 10 minutes
Total 20 minutes
  1. Cook the pasta in salted water with 1 teaspoon olive oil till al dente. Reserve ½ cup pasta water before draining the pasta. Add in the vegetable stock cube in the pasta water. Wash the drained pasta under cold water, so it doesn’t stick. 
  2. In a heavy-bottomed pan add in the olive oil. Once the oil is hot, tip in the garlic and saute till golden brown. Add in the chillies, saute for 30 seconds and add in the tomatoes. Cook for 2-3 minutes. 
  3. Add in the black pepper and chilli flakes, stir to combine. Add in the reserved vegetable stock pasta water and continue to cook for 2 minutes till the sauce is thick. 
  4. Add in the cooked pasta and stir to combine. Now add in the cream and half of the cheese. 
  5. Stir well to mix everything well. Check the seasoning.
  6. Garnish with rest of the cheese and herbs. Serve immediately and serve hot. 


Spaghetti in creamy tomato sauce Spaghetti in creamy tomato sauce

Spaghetti in creamy tomato sauce

This creamy, herby tomato pasta is perfect for busy weeknights and for brunches. Pair this pasta with grilled chicken or fish or roasted potatoes.

favorite
print
like
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 200 g Spaghetti pasta
  • 200 g cherry tomatoes
  • 120 ml double cream
  • 6 small cloves of garlic finely sliced
  • 2 or to taste fresh red chillies finely chopped or you can use chilli flakes
  • ½ tsp or to taste cracked black pepper
  • 15 g parmesan or pecorino romano cheese
  • 1 vegetable stock cube (optional)
  • Salt to taste
  • 1 tsp olive oil
  • Chopped oregano and basil
  • Chilli and fried garlic for garnishing, (optional).

  1. Cook the pasta in salted water with 1 teaspoon olive oil till al dente. Reserve ½ cup pasta water before draining the pasta. Add in the vegetable stock cube in the pasta water. Wash the drained pasta under cold water, so it doesn’t stick. 
  2. In a heavy-bottomed pan add in the olive oil. Once the oil is hot, tip in the garlic and saute till golden brown. Add in the chillies, saute for 30 seconds and add in the tomatoes. Cook for 2-3 minutes. 
  3. Add in the black pepper and chilli flakes, stir to combine. Add in the reserved vegetable stock pasta water and continue to cook for 2 minutes till the sauce is thick. 
  4. Add in the cooked pasta and stir to combine. Now add in the cream and half of the cheese. 
  5. Stir well to mix everything well. Check the seasoning.
  6. Garnish with rest of the cheese and herbs. Serve immediately and serve hot.