This Creamy Tomato Pasta was created while looking for something for dinner at the end of a busy week. Keep a few cans of San Marzano tomatoes, pasta, and garlic or onion in your pantry. You can have a meal ready in no time. The capers are optional, but I like the bit of saltiness they add to the dish. No need to make a special trip for them.

The idea is to look around and use what you already have. I buttered a few slices of toast for the boys, sprinkled some garlic salt on them, and called it a day. I hope this recipe inspires you to dig through your pantry and see what you can figure out. Sometimes, it just so happens that a thrown-together creation turns out to be delicious!

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5 from 1 vote

Creamy Tomato Pasta

Tomatoes and cream come together for a quick and easy meal

Course Dinner, Main Dish, Pasta and Pizza

Cuisine Quick and Easy

Keyword creamy pasta recipe, easy tomato pasta, pasta recipes

Cook Time 20

Total Time 20

Servings people

Calories 1090

Equipment

Ingredients

1 pound penne pasta
2 tablespoons extra-virgin olive oil
1/4 cup capers drained
3 cloves garlic minced
pinch crushed red pepper flakes more if you like it spicy
1 28 ounce can San Marzano tomatoes
1/2 cup parmesan cheese grated
1/3 cup cream
handful fresh parsley chopped , optional
1 bag italian frozen meatballs
salt and pepper

Instructions

Boil the pasta according to package directions while preparing the rest of the meal.
In a large high sided skillet over medium low heat add the oil, capers, garlic, and red pepper flakes. Saute these for 1 minute taking care not to burn the garlic. Add the can of tomatoes and the liquid, break them up with a wooden spoon. If you are using the meatballs add them now and simmer this mixture for 15 minutes. Remove from the heat and stir in the the cream. Season with salt and pepper to taste.
Drain the pasta and add it back to the pot. Add your sauce and mix, add the cheese, and stir to combine. Top with more cheese and parsley. Enjoy!