A broad pan gives tomato juices enough surface to evaporate, building a stronger base before the cheese goes in. Wait until the tomatoes have fully collapsed and the pan has only a thin coating of sauce rather than liquid gathering at the edges. Adding cheese too soon leaves the finished pasta loose and diluted.
Main DishesCreamy Tomato Pasta with Fresh Cheese
Ripe tomatoes cook down with garlic and oregano into a loose, bright sauce, then fresh cheese turns it creamy without burying the tomato flavour. Parmesan adds a sharp finish at the table.
Ingredients
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Preparation Steps
Cook the pasta
Bring a large pot of water to a brisk boil. Cook the Pasta until just shy of al dente according to the packet time. Reserve some cooking water, then drain the pasta.
Reduce the tomatoes
Warm the Olive Oil in a wide pan over medium heat. Add the Garlic and cook for 30 seconds without browning. Add the Tomatoes, Oregano, Salt, and Ground Black Pepper; cook for 15 to 20 minutes, crushing the tomatoes with a spoon, until softened and reduced to a glossy sauce with little free liquid.
Make the sauce creamy
Lower the heat and stir in the Fresh cheese until smooth; do not let the sauce boil. Add the drained Pasta and toss for 1 to 2 minutes, adding reserved cooking water as needed until the sauce coats the pasta. As I’ve said multiple times, I really like my sauces smooth, so I blended everything together. But if you’re a man (or woman) of texture, you can just leave it as it is.
Serve
Divide the pasta between bowls and finish with Parmesan Cheese.
Recipe insights
Tomato reduction in a wide pan
Lower-dairy substitutions
For a lower-dairy version, replace the 400g fresh cheese with 300g silken tofu, blended until smooth. Nutritional yeast can replace the Parmesan at a rate of 2 tablespoons. Add the tofu over low heat, as it is there to give the sauce body rather than endure a prolonged boil.
Storing leftover pasta
Refrigerate leftovers for up to two days. Reheat slowly with a small splash of water and toss until the sauce loosens again.
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Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
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