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Pasta in cream sauce with garlic

Pasta in Garlic Cream Sauce

An appetizing everyday dish—easy and delicious! Just a little garlic in the cream sauce gives the pasta a lovely savory note, and the whole dish smells wonderful! For it to come out right, use good-quality pasta and rich, full-fat cream.

MariaS

Recipe author

Composition / ingredients

Servings:

Pasta

250

Garlic

Cream

110

Tomatoes

180

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 17 % 8 g

Carbohydrates 71 % 34 g

244 kcal

GI: 6 / 94 / 0

Cooking method

Cooking time: 33 min

Step 1:

Gather the ingredients for pasta in garlic cream sauce. You'll need pasta (penne or fusilli made from durum wheat work best), garlic, cream (I used 20%), a tomato, vegetable oil, salt, and ground black pepper.
Step 2:

Rinse the tomato, score a small "X" on the bottom, and pour boiling water over it for 30 seconds. Then plunge it into ice water and gently peel off the skin, which will slip off easily after that.
Step 3:

Cut the peeled tomato flesh into small cubes (remove the stem end). Peel and finely chop the garlic. If a clove has a green sprout inside, remove it so the garlic flavor isn't too sharp.
Step 4:

Heat the vegetable oil in a skillet and add the chopped tomato and garlic. Simmer over medium heat for a couple of minutes to soften the tomato.
Step 5:

Carefully pour in the room-temperature cream. Season with salt to taste and ground black pepper. Stir and bring to a boil.
Step 6:

While the cream sauce cooks, boil the pasta in salted water. Drain the cooked pasta in a colander.
Step 7:

Add the cooked pasta to the sauce in the skillet and toss.
Step 8:

Warm everything together, covered, for 1-2 minutes, then serve. This pasta should be served right after cooking. To finish, top it with chopped herbs or finely grated cheese.

You don't have to use fresh tomatoes—frozen or canned tomatoes in their own juice work too. It's best to make this pasta in small batches, just enough for one meal. Freshly made, it's much tastier than reheated.