This velvety tomato pasta is Italian simplicity at its best: ripe tomatoes, a splash of cream, and a knob of butter transform the sauce into a silky coat that clings beautifully to every strand of spaghetti. It comes together quickly, looks polished on the plate, and delivers the kind of comforting, homemade flavor that never feels ordinary.
Ingredients
- Spaghetti — 11 oz (320 g)
- Crushed tomatoes in juice — 14 oz (400 g)
- Yellow onion — 1
- Garlic — 2 cloves
- Olive oil — 2 tbsp
- Unsalted butter — 1 oz (30 g)
- Heavy cream, 20% — 3 tbsp (50 ml), optional
- Sugar — 1 tsp
- Salt — 3/4 tsp
- Ground black pepper — 1/4 tsp
- Dried oregano — 1 tsp
- Fresh basil — 5 g
- Grated Parmesan — 1 1/2 oz (40 g)
Step-by-Step Recipe
- Finely chop the onion, peel the garlic, and mince it finely.
- Heat the olive oil in a deep skillet over medium heat and sauté the onion for 5–6 minutes, until soft and translucent. Add the garlic and cook for another 30 seconds, just until fragrant.
- Add the tomatoes and break them up with a spatula. Stir in the sugar, salt, pepper, and oregano. Simmer over medium heat for 12–15 minutes, until slightly thickened.
- Meanwhile, cook the pasta in a large pot of well-salted water until al dente. Reserve 1/2 cup (100 ml) of the pasta water.
- Stir the butter into the hot sauce and, if using, the cream. Blend with an immersion blender until silky smooth, or leave it slightly textured if you prefer a rustic finish.
- Add the pasta to the skillet with the sauce, pour in a splash of the reserved pasta water, and toss for 1–2 minutes until the sauce turns glossy and coats the pasta evenly.
- Remove from the heat and fold in half of the Parmesan and some of the basil leaves.
- Serve immediately, finished with the remaining Parmesan and fresh basil.
📹 Watch video recipe in our Telegram channel
Tips and Variations
- For deeper flavor, add 1–2 anchovy fillets to the onion; they’ll melt into the sauce and add savory umami.
- For heat, a pinch of red pepper flakes or 1/4 tsp cayenne will brighten the sauce.
- Skipping the cream? The butter and pasta water will still give you a beautifully silky finish.
- Adjust the sauce’s consistency with pasta water, adding 1–2 tbsp at a time.
- Other good shapes: penne, rigatoni, or bucatini—choose a pasta that holds sauce well.
Serving and Storage
- Serve right away while the pasta is glossy and fully coated.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water or cream.
Nutritional Information
Nutritional information per serving (of 4):
| Calories | 560 kcal |
| Protein | 21 g |
| Fat | 19 g |
| Carbohydrates | 82 g |
| Fiber | 5 g |
| Sodium | 720 mg |
Frequently Asked Questions
- Can I make it without a blender? Yes. The sauce will still have a lovely texture if you break up the tomatoes well with a spatula and simmer them until soft.
- What can I use instead of Parmesan? Grana Padano or Pecorino Romano both work well. Keep in mind that Pecorino is saltier, so reduce the salt in the sauce slightly.
- Which tomatoes are best? Whole peeled tomatoes in juice give the richest flavor, but good-quality crushed tomatoes or passata also work beautifully.
- How do I make the sauce fully dairy-free? Skip the butter and cream, then add 1 tbsp olive oil and a little pasta water to help emulsify the sauce.