Dinner for 2

Creamy Tomato Pasta with fresh herbs (cilantro

Name: Creamy Tomato Pasta with fresh herbs (cilantro
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 l water; 5 g salt; 8 ml olive oil; 300 g tomato puree; 50 g italian parsley; 48 g fresh basil; 20 ml olive oil; 10 g garlic; 1 whole red chili; 200 g pasta; 150 ml pomodoro sauce; 20 g parmesan cheese or pecorino romano; 120 ml light cream; 20 g parmesan cheese or pecorino romano; basil leaves (optional); 1 drizzle olive oil (optional)

$15.28for 435 minServes 2

Pasta cooks in a creamy tomato sauce with garlic, chili, herbs, and cheese for a rich skillet meal.

Creamy Tomato Pasta with fresh herbs (cilantro with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Canned tomatoes, 11 oz$0.08/oz typical	11 oz	$0.85Typical price
	Fresh herbs (cilantro, 1.75$1.49 each typical	1.75	$2.76Typical price
	Garlic, a little$0.75 each typical	a little	$0.09Typical price
	Poblano and other fresh chiles, 1$0.60 each typical	1	$0.60Typical price
	Pasta, 7 oz$0.10/oz typical	7 oz	$0.71Typical price
	Parmesan, 1.5 oz$0.55/oz typical	1.5 oz	$0.78Typical price
	Whipped, 4 oz$0.20/oz typical	4 oz	$0.81Typical price
Total for the servings shown		$7.64

Swaps

Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilRelish, dressings, steak sauce

Not included in the cost.

35 minstart to table
Easydifficulty
2servings as written
$$$typical cost tier

Italian Vegetarian Lunches Dinners Game day Back to school Cold-weather comfort Winter Summer

Typical price

$3.82 per serving$15.28 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 l water
5 g salt
8 ml olive oil
300 g tomato puree
50 g italian parsley
48 g fresh basil
20 ml olive oil
10 g garlic
1 whole red chili
200 g pasta
150 ml pomodoro sauce
20 g parmesan cheese or pecorino romano
120 ml light cream
20 g parmesan cheese or pecorino romano
basil leaves (optional)
1 drizzle olive oil (optional)

Steps

Bring the water and salt to a boil in a large pot, then cook the pasta for 8 to 10 minutes until tender.
Heat 20 milliliters olive oil in a large skillet over medium heat and cook the garlic and whole chili for 2 minutes.
Add the tomato puree, pomodoro sauce, parsley, basil, and cream, then simmer for 8 minutes.
Drain the pasta, reserving 1/2 cup cooking water, and add the pasta to the skillet.
Stir in the cheese and enough reserved water to make a smooth sauce, then cook for 2 minutes.