Creamy Pomodoro


This pasta dish is so easy, so tasty, and kid friendly. You can feed it to your family or to guests…I promise everyone will be impressed. It definitely tastes like something from a fine Italian restaurant.


  • 2 TBSP olive oil
  • 2 (28-ounce) can whole Italian tomatoes
  • 3- 4 garlic cloves, minced
  • Salt and pepper, to taste
  • Sugar, to taste
  • Crushed red pepper, to taste (I put in 1/4 tsp.)
  • 1/2 cup cream
  • 16 large basil leaves, chiffonade
  • 1 lb. hot pasta


  1. In a medium skillet over medium high heat, heat olive oil, then add the garlic and cook for 2 minutes; then add the whole tomatoes. While tomatoes cook, use a potato masher to continually break down the tomatoes. Add salt, pepper, and sugar to taste (amounts will all depend on the quality of your canned tomatoes and how sweet you like your sauce). Add crushed red pepper if using. Continue to use the potato masher to break down the tomatoes, and simmer for as long as possible. Mine simmered for about 45 minutes, taste and adjust seasoning. The end result is a thick delicious sauce. Add cream then stir in basil (reserve some for garnish) and serve over pasta.

Creamy Pomodoro:


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