One-Pan Creamy Tomato Pasta: Easy Weeknight Comfort Food
Craving a hearty yet fuss-free dinner? Look no further than this One-Pan Creamy Tomato Pasta! This dish combines juicy tomatoes with a creamy sauce, all cooked in a single pan for minimal cleanup. Perfect for busy weeknights, it’s packed with flavor and ready in under 30 minutes.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 8 oz. dried pasta (penne, rotini, or farfalle work well)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Cooking Guide:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds more, until fragrant.
- Add diced tomatoes with their juices, chicken broth, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes.
- Stir in the pasta and cook according to package directions, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
- Once pasta is cooked, remove pan from heat and stir in heavy cream and Parmesan cheese. Let sit for 1-2 minutes, allowing the sauce to thicken slightly.
- Serve immediately topped with fresh basil leaves (optional), and additional Parmesan cheese, if desired.
Tips:
- For a vegetarian option, substitute vegetable broth for chicken broth.
- To add a touch of protein, stir in cooked shredded chicken or chopped sausage halfway through cooking.
- If the sauce seems too thick, add a splash of additional chicken broth or water to thin it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth to loosen the sauce if needed.
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