in Italy

Spaghetti with tomato cream sauce

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Ingredients for 4 servings:

  • 2 cans of tomatoes, peeled (850 g each)
  • 1 cup of cream
  • 1 garlic clove(s)
  • 1 pack of parsley, frozen
  • Basil, fresh or frozen
  • salt and pepper
  • 500g spaghetti
  • olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Purée the tomatoes in a bowl with a hand blender. Press or finely chop the garlic clove and fry it in a little hot olive oil. Add the puréed tomatoes, bring to a boil, and simmer gently for a short time. Add the cream and season with basil, salt, and pepper. Simmer for 10 minutes. During this time, cook the spaghetti until al dente. Add the parsley to the sauce, season to taste, and serve with the spaghetti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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