A simple, creamy tomato pasta that comes together in about 20 minutes. Easy, comforting, and makes leftovers — perfect for busy days when you want something filling and fast.
Bring a large pot of salted water to a rolling boil, then add your pasta and cook until just shy of al dente according to the package. Reserve a mug or so of pasta cooking water before draining.
While the pasta cooks, warm a splash of olive oil in a large skillet over medium heat and gently sauté minced garlic until fragrant but not browned.
Add the canned tomatoes to the skillet, stir, and let simmer briefly so flavors meld. Season with salt and pepper and let the sauce reduce a little.
Lower the heat and stir in cream and about half of the grated cheese until the sauce is smooth and creamy. If the sauce looks too thick, loosen it with a splash of the reserved pasta water.
Toss the drained pasta into the skillet with the sauce, adding a little more reserved pasta water and the rest of the cheese as needed so every noodle is coated and glossy. Fold in any cooked protein if using.
Serve the pasta warm, sprinkled with fresh basil and extra cheese if desired. Enjoy immediately and save leftovers for a quick meal later.
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