Creamy Tomato Pasta
Tomatoes and cream come together for a quick and easy meal
Servings: 4 people
Calories: 1090kcal
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!
Nutrition
Calories: 1090kcal | Carbohydrates: 87g | Protein: 51g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 164mg | Sodium: 619mg | Potassium: 826mg | Fiber: 4g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 219mg | Iron: 3mg