One Pot Creamy Tomato Pasta

Ingredients

• 1320 g fettuccine pasta, dry(320g)
• 2400 g canned diced tomatoes(400g)
• 3480 ml vegetable or chicken broth(480g)
• 4120 ml heavy cream or half-and-half(120g)
• 54 cloves garlic, minced(12g)
• 615 ml olive oil(13g)
• 75 g Italian seasoning(5g)
• 840 g parmesan cheese, grated(40g)
• 91 salt and black pepper(5g)
• 101 fresh basil leaves(5g)
• 111 red pepper flakes (optional)(2g)

Instructions

1. 1Heat olive oil in a large, deep skillet or pot over medium heat (175°C/350°F). Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
2. 2Pour in diced tomatoes, broth, and Italian seasoning. Bring to a boil, then add the dry fettuccine, pushing it down into the liquid. Reduce heat to medium and cook uncovered for 10-12 minutes, stirring occasionally to prevent sticking.
3. 3Once pasta is al dente and most liquid has been absorbed, stir in heavy cream and half the parmesan cheese. Cook for 2-3 minutes until sauce thickens and becomes creamy. Season with salt and pepper to taste.
4. 4Divide pasta among 4 bowls. Top with remaining parmesan, fresh basil leaves, and red pepper flakes if desired. Serve immediately. Minimal cleanup with maximum flavor—all in one pot!