Indulge in the creamy richness of Pasta alla Panna con Pomodori tonight and savor the taste of Italy at your dining table!

1

Begin by boiling a large pot of salted water over high heat. Once the water is boiling, add 250 grams of pasta and cook according to the package instructions, typically about 8-10 minutes, until al dente.

2

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Finely chop 1 onion and add it to the skillet, sautéing for 3-4 minutes until it becomes translucent.

3

Next, wash and chop 2 tomatoes into small pieces, and add them to the skillet. Cook for an additional 5 minutes, stirring occasionally until the tomatoes soften.

4

Pour in 1 cup of heavy cream, stirring to combine. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Let the sauce simmer gently for 5-7 minutes, allowing it to thicken slightly.

5

Once the pasta is cooked, reserve 1/2 cup of the pasta water, then drain the pasta.

6

Combine the drained pasta with the creamy tomato sauce, adding reserved pasta water as needed to achieve your desired consistency. Toss everything together for 1-2 minutes over low heat.

7

Serve hot, garnished with freshly grated parmesan cheese (50 grams) and additional black pepper if desired.

2

• Add fresh basil or parsley for a burst of flavor and a pop of color.
• Incorporate grilled chicken or shrimp for added protein.
• Top with crispy bacon or pancetta for a savory crunch.

• Make sure to not overcook the pasta to maintain its texture in the dish.
• Feel free to adjust the thickness of the sauce by varying the amount of reserved pasta water you add.
• Using freshly grated parmesan cheese enhances the flavor significantly compared to pre-packaged.

• fat: 40 grams
• protein: 20 grams
• calories: 700
• carbohydrates: 65 grams

This dish provides a good balance of carbohydrates for energy, protein for muscle repair, and fats for essential nutrients, although it is higher in calorie count due to cream and cheese.

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