Creamy Garlic Tomato Pasta
Restaurant-silky, no restaurant bill.
$9.85 total
Ingredients & Cost Breakdown
| 1 lb spaghetti or penne | $1.26 |
| 1 can (28 oz) crushed tomatoes | $1.84 |
| 4 cloves garlic | $0.65 |
| 1/4 cup grated parmesan (or any shredded cheese) | $0.69 |
| 2 tbsp butter | $0.29 |
| Splash of milk | $0.34 |
| Dried basil/oregano | $0.17 |
| Salt & pepper | $0.11 |
| Extra shredded cheese, topping | $1.97 |
| Bagged garden salad, side | $2.53 |
| Total | $9.85 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1 lb spaghetti or penne
- 1 can (28 oz) crushed tomatoes
- 1 head garlic
- 1/4 cup grated parmesan (or any shredded cheese)
- 2 tbsp butter
- Splash of milk
- Dried basil/oregano
- Salt & pepper
- Extra shredded cheese, topping
- Bagged garden salad, side
How to Make It
- Boil pasta in salted water until al dente; reserve 1/2 cup pasta water before draining.
- Melt butter in a pan, sauté garlic 1 minute until fragrant — don't let it brown.
- Add crushed tomatoes, basil, oregano; simmer 10 minutes.
- Stir in a splash of pasta water and the milk for silkiness.
- Toss in pasta and cheese, coat well, season to taste.
- Serve with extra shredded cheese and a side salad.
No-Time-For-That Tip: Burnt garlic tastes bitter and ruins the whole pot — keep the heat medium-low and stir constantly.
Gear for this recipe
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