A comforting, creamy pasta dish made with tiny coquillettes, rich cheeses, sweet fresh tomatoes, and fragrant basil β ready in just 15 minutes. Perfect for a quick weekday dinner or a cozy weekend lunch.
π₯ Servings: 4
β²οΈ Prep Time: 15 minutes
π₯ Difficulty: Easy
π· Pairs well with: A crisp white wine like Sauvignon Blanc or Pinot Grigio
π₯ Ingredients
For the pasta:
π₯£ 300 g coquillettes pasta (small elbow pasta, can substitute macaroni)
π₯ 200 ml heavy cream (minimum 30% fat for best creaminess)
π§ 100 g ricotta (or cream cheese for a smoother texture)
π§ 50 g grated parmesan (plus extra for serving)
π 2 ripe tomatoes (about 150 g), diced into small cubes
πΏ 10 g fresh basil leaves, finely chopped (plus extra for garnish)
π§ 1 garlic clove, minced very finely
π§ 20 g butter
π§ 1 tsp salt (or to taste)
πΆοΈ Freshly ground black pepper, to taste
π©βπ³ Step-by-step preparation
1οΈβ£ Cook the pasta
Bring a large pot of salted water to a boil πΏ.
Next Page
