Saute garlic1. Saute garlic and add butter

2. Add chicken stock

cook pasta3. Cook and drain pasta

Add tomatoes and simmer sauce4. Add tomatoes and simmer sauce

Toss in pasta6. Toss in pasta and stir

Serve with extra cheeseServe with extra cheese






© 2012
Lauren McElroy

Yields: 2 - 4 servings*

This is a rendition of the classic Pasta Pomodoro or Pasta with Fresh Tomato Sauce. I spruce mine up by first rendering garlic in olive oil and butter and then add chicken stock, parmesan cheese and heavy cream to up the wow factor in this amzingly delicious dish! Feel free to use less or more Parmesan cheese and heavy cream, the amounts listed are a rough estimate - you are looking for a creamy consistency that will adhere perfectly to the pasta.


½ Lb angel hair pasta
2 Tb olive oil
3 cloves garlic, minced
2 Tb butter
3 cups chicken stock (Swanson’s)
1 Tb dried basil
1.5 cups fresh tomatoes, chopped
¾ cup shredded Parmesan cheese (packaged or fresh)
¼ cup heavy cream
Extra Parmesan cheese for serving


  1. Heat olive oil in a medium sauce pan over medium heat. Add minced garlic, stirring until fragrant (do not let the garlic burn, if it starts to turn brown, quickly move to step 2).
  2. Add the butter until melted, next add all of the chicken stock and bring to a simmer, reduce by ½, about 10 mins. Add dried basil, stirring until fragrant, about 2-3 mins.
  3. Cook angel hair in salted water according to package directions, drain.
  4. Add fresh tomatoes to sauce, stir to coat and bring sauce back to a simmer. Season with salt and pepper, to taste.
  5. Reduce heat to low and add parmesan cheese and heavy cream. Stir until incorporated and cheese melts. Remove from heat.
  6. Toss in drained pasta and serve.

* The servings say this dish yields 2 - 4 which means: 2 hefty meal-like portions or 4 standard side-dish servings.

# This recipe can easily be made Vegetarian by replacing the chicken stock with vegetable stock.

Garlic-y Pasta Pomodoro

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