One Pot Tomato Cream Pasta combines tomatoes, garlic, onions, cream, and basil with spaghetti for a creamy, comforting meal made in one skillet.

Scale

250 g (½ lb) uncooked spaghetti

500 g (1 lb) fresh tomatoes, chopped (or 1 x 400 g tin chopped tomatoes)

2 tablespoons olive oil

3 cloves garlic, minced

1 onion, finely chopped

500 ml (2 cups) chicken or vegetable stock

150 ml (¾ cup) double cream

½ bunch fresh basil

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1. Heat olive oil in a skillet over medium heat for 2 minutes.

2. Add onion and garlic. Sauté until soft and fragrant.

3. Stir in tomatoes and cook until caramelized slightly.

4. Pour in stock and add spaghetti, ensuring it is submerged.

5. Cook 15 minutes or until pasta is al dente, stirring often.

6. Stir in double cream and fresh basil. Let sit for flavors to meld.

7. Serve hot, garnished with more basil.

Use vegetable stock for a vegetarian option. Add Parmesan before serving for extra flavor. Substitute cream with coconut cream for dairy-free.