Creamy Tomato Alfredo

10 minutes Prep Time
20 minutes Cook Time
6 Servings

This Creamy Tomato Alfredo is a rich, weeknight-friendly pasta with blistered cherry tomatoes in a silky Parmesan sauce. Red Gold Roasted Garlic Tomato Paste adds concentrated tomato depth and gentle garlic so the sauce tastes slow-cooked in minutes. Serve it straight from the skillet with extra cheese and black pepper. @at.home.cook @thefeedfeed

Ingredients

  • 1 pound linguine
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 1 stick salted butter
  • 2 tablespoons fresh minced garlic

  • 1 tablespoon Red Gold Roasted Garlic Tomato Paste 6 oz

  • 1 3/4 cups heavy cream
  • 8 ounces grated Parmesan cheese
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

Step one

Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve 1 cup pasta water, then drain.

Step two

Meanwhile, heat olive oil in a large skillet over medium heat. Add cherry tomatoes and cook, stirring occasionally, until blistered and softened, 5 to 7 minutes.

Step three

Add the butter and let it melt. Stir in the garlic and cook 1 to 2 minutes until fragrant.

Step four

Whisk in Red Gold Roasted Garlic Tomato Paste and heavy cream until smooth.

Step five

Add Parmesan a handful at a time, stirring until melted and the sauce is creamy and slightly thickened, 2 to 3 minutes. Season with salt and black pepper.

Step six

Add the linguine to the skillet and toss to coat, loosening with reserved pasta water as needed for a glossy sauce. Serve hot with extra Parmesan.

Note

Add cooked shrimp or sliced grilled chicken for protein.

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