Description
A delicious creamy pasta dish made with cherry tomatoes and anellini pasta, perfect for a cozy dinner.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh garlic
- ½ teaspoon dried basil
- ½ teaspoon Italian seasoning
- Pinch of crushed red pepper flakes
- Salt & black pepper (to taste)
- 1 tablespoon tomato paste
- 1 14-ounce can Mutti cherry tomatoes
- 2 cups anellini pasta (or use ditalini)
- 2½ cups low-sodium chicken stock
- ¾ cup heavy cream
- ½ cup grated Pecorino Romano or Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Extra Pecorino or Parmesan (for topping)
Instructions
- Heat a large, high-sided pan over medium heat. Add the olive oil and chopped garlic. Sauté for 2–3 minutes, until fragrant but not browned.
- Add the dried basil, Italian seasoning, crushed red pepper flakes, and a light pinch of salt and pepper. Stir to combine.
- Continue sautéing the garlic and spices for another 1–2 minutes to bloom the flavors.
- Add the tomato paste and sauté with the garlic mixture for another 1–2 minutes, stirring constantly.
- Pour in the entire 14-ounce can of cherry tomatoes. Bring the mixture to a boil, then reduce to a simmer. Use a wooden spoon to gently break up the tomatoes.
- Add the dry anellini pasta directly to the pan and stir it into the tomato mixture.
- Pour the chicken stock into the empty tomato can, swirl it around to get every bit of tomato, then add it to the pan.
- Bring everything to a rolling boil, then reduce to a steady simmer.
- Stir in the heavy cream and continue simmering, stirring every 2–3 minutes so the pasta doesn’t stick to the bottom of the pan.
- Cook until the pasta is tender and the sauce thickens into a creamy consistency.
- Stir in the grated Pecorino Romano (or Parmesan) and chopped parsley. Taste and adjust salt and pepper as needed.
- Serve warm with extra Pecorino or Parmesan on top and bread for scooping.
Notes
- You can substitute diced tomatoes for cherry tomatoes if needed.
- Use 2½ cups chicken stock for a thicker consistency or 3 cups for a saucier dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg