Go Back Email Link
White plate with Mafaldine pasta recipe in tomato sauce. The pasta is topped with roasted cherry tomatoes and fresh thyme, drizzled with olive oil and seasoning.
Pin Print

Mafaldine Pasta with Creamy Tomato Sauce

This is a fresh and fabulous tomato sauce with a hint of cream to make it luscious and rich without being too heavy. You can adjust the red pepper flakes to your preference for heat, finishing it off with fresh basil and parmesan as the perfect touch. Delicious comfort food!
Author Minela D'Amore
Course Vegetarian
Cuisine Italian Inspired
Keyword mafaldine pasta, pasta, tomato sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 334kcal

Ingredients

  • 150 g dried mafaldine or 250g fresh pasta
  • 2 tablespoons olive oil
  • 350 g cherry or vine tomatoes
  • 3 garlic cloves minced
  • ⅓ cup heavy (double) cream
  • 1 teaspoon red pepper flakes (chilli flakes) You can use more or less depending on your taste
  • ½ lemon juice I use the juice of ½ a lemon which ended up around 1.5 tablespoons
  • 1 cup loosely packed fresh basil leaves roughly torn or chopped
  • Salt and pepper to taste
  • Parmesan cheese to serve

Instructions

  • Heat the olive oil over a medium-high heat in a large skillet and add the tomatoes with a pinch of salt. I like to cover the pan so they steam a little. You want them to soften and start to split.
  • Add the garlic and cook for a minute or two, then reduce to medium heat and continue cooking the tomatoes for about 8 - 10 minutes until most have burst and softened. Cook your pasta in a large pot of boiling water when tomatoes are almost ready.
  • If you like, you can mash them with a potato masher or fork to get more of a sauce-like consistency.
  • Turn the heat right down and add the cream and mix well.
  • Add the lemon juice, ¼ cup of pasta water, red pepper flakes and a big pinch of salt and mix well.
  • Add your drained pasta directly into the sauce, mix well, taste for seasoning and let it gently bubble away for a minute or two.
  • Add the fresh basil right at the end so it doesn't wilt too much.
  • Divide between bowls and serve with lots of freshly grated parmesan and a drizzle of extra virgin olive oil.

Notes

  • I like to slightly undercook pasta so it can take on some flavor in the sauce and still stay al dente. It allows you a bit more time to serve too.
  • For dried pasta allow 100g per person and fresh 125g per person.