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Pasta with Tomatoes, Herbs and Cream

January 1, 2008

This is a great weeknight dinner; it comes together in a snap and uses ingredients I usually have in the pantry. Serve with a nice salad alongside.

Pasta with Tomatoes, Herbs and Cream


1 pound pasta (I like linguine or fettuccine)
3 tablespoons olive oil, divided
3 garlic cloves, pressed
3 (14 1/2-ounce) cans organic diced tomatoes in juice, drained
1/2 cup whipping cream (heavy cream)
1/2 cup coarsely chopped fresh herbs – whatever you like; basil, Italian parsley, etc.
1/2 cup grated Parmesan cheese plus additional for serving


Heat 3 tablespoon oil in heavy large skillet over medium-high heat. Add garlic and saute 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, herbs, and 1/2 cup cheese. Bring to boil; season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Add pasta to sauce in skillet (or, return pasta to the pot it boiled in and add the sauce); toss to coat. Serve with additional Parmesan cheese to sprinkle on top.

Serves 4-6.

One Comment leave one →
  1. January 29, 2009 12:19 pm

    I make something very similar quite often when eating “out of the pantry” is a good idea. We are doing that today, being snowed/iced in for the last several days. It’s amazing what cream will do to a pasta dish. Here’s another suggestion -maybe you’ve already tried it – add some crumbled blue cheese and stir it in just to melt and blend with the finished sauce.

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