One-Pan Creamy Tomato Pasta with Fresh Tomatoes

25 min

Ripe tomatoes roasted and crushed into a silky sauce with cream and cheese, tossed with pasta in one pan.

1 tablespoon / 15 ml olive oil	Heat oil, roast tomatoes cut side down, covered	Add onion, garlic & tomato paste, cover 8–9 min	Remove tomato skins, crush tomatoes in pan	Season with salt, pepper & parsley	Stir in mozzarella & parmesan until melted	Pour in cream, cook 2–3 min until silky	Toss in pasta & pasta water until glossy
5 ripe tomatoes
1 small red onion, finely diced
1 clove garlic, grated
2 teaspoons tomato paste
Salt and black pepper to taste
2 tablespoons chopped fresh parsley
1/4 cup / 30 g shredded mozzarella
1/4 cup / 25 g grated parmesan (plus extra for serving)
1/4 cup / 60 ml cream
250–300 g cooked pasta
2–3 tablespoons reserved pasta water

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.