Creamy Tomato Burst Pasta

This Creamy Tomato Burst Pasta is rich, flavorful, and incredibly satisfying. Juicy cherry tomatoes are blistered and smushed in a garlicky butter and olive oil base, creating a luscious sauce. Tomato paste adds depth, while heavy cream, Parmesan, and fresh basil bring balance and richness. Tossed with perfectly al dente pasta and finished with extra cheese and herbs, this dish is quick to make and bursting with flavor.

Author: These Carbs Don't Count

Category: Vegetarian

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 855 kcal per serving

Ingredients

½ lb - pasta
2 tablespoons - butter
⅛ dash - olive oil
2 cloves - garlic
6 ounces - cherry tomatoes
⅛ - Salt
⅛ - Black pepper
3 tablespoons - tomato paste
1 cup - heavy cream
⅛ - Red pepper flakes
½ cup - grated Parmesan cheese
⅛ handful - fresh basil
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a pan over medium heat, melt butter with a dash of olive oil.
Add minced garlic and cherry tomatoes. Season with salt and cook until tomatoes are soft and begin to burst. Smush tomatoes with a spoon.
Add tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in heavy cream and stir until well combined. Season with pepper and red pepper flakes to taste.
Add cooked pasta, a splash of pasta water, Parmesan, and chopped basil. Stir to coat evenly.
Simmer briefly to thicken. Serve hot topped with more Parmesan and basil.