Pasta with Light Tomato Cream Sauce
Tender strands of pasta in a creamy, herby tomato sauce. Yes, it’s possible to enjoy a satiny cream sauce and healthy meal at the same time. And wait until you see how easy this is.
How can a cream sauce be healthy? In this version, we use just enough cream to create a velvety sauce, but not so much that the mixture is heavy or “clingy”. Plus, the hint of cream balances the acidity from the tomatoes, so it’s an overall better sauce from the first bite to the last.
I also added a little broth to the sauce. This not only keeps it light, but it adds another layer of flavor. I used chicken broth, but you can use vegetable broth if you want to keep the meal vegetarian.
What type of pasta should you use? I used thin angel hair pasta, which is better served with lighter sauces. You can also use thin spaghetti or capellini. Truth is, this sauce works with any pasta shape.
Here’s the process for making this dish. Sizzle some garlic in olive oil. Add broth, tomato sauce, oregano, and basil and simmer for 10 minutes. Add a little heavy cream. Fold in cooked pasta. Top with cherry or grape tomatoes and parmesan cheese and serve. So easy, so fresh, and great for any night of the week.
I used grape tomatoes, but you can use cherry tomatoes or regular tomatoes too. The burst of fresh flavor from the tomatoes – added just before serving – really elevates this dish. The tomatoes in the sauce are cooked, so adding their ripe, uncooked brethren at the finish line enlivens the dish and adds a blast of fresh flavor and color.
Can you use half-and-half instead of cream? Yes, you certainly can. But since we’re only using 1/4 cup, I highly encourage you to use the heavy cream! You won’t believe how luscious the sauce becomes with such a small amount of cream. And heavy cream (also called heavy whipping cream) and whipping cream (also called light whipping cream) both work here – heavy cream has slightly more fat (36%) when compared to whipping cream (30-36% fat). Half-and-half has 12% fat.
Pasta with Light Tomato Cream Sauce
Ingredients
- 1 pound angel hair pasta, or capellini or thin spaghetti, or pasta of choice
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 28- ounce can tomato sauce or pureed tomatoes
- 1/2 cup vegetable broth or chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper
- 1/4 cup heavy/whipping cream
- Sliced cherry tomatoes or grape tomatoes for serving
- Grated or shredded parmesan cheese for serving
- Fresh basil or parsley for serving, optional
Equipment
Instructions
- Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
- Meanwhile, heat the oil in a large high-sided skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the tomato sauce, broth, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes. Reduce the heat to low and stir in the cream until blended.
- Fold in the pasta. Season to taste with salt and black pepper.
- Transfer the pasta to individual plates and top with the tomatoes and basil or parsley, if using. Serve with parmesan cheese on the side.