Step by step
Instructions
The biggest trick for creamy pasta is the pasta water. Don’t skip it — the starch makes the sauce smooth and creamy instead of just “cream with tuna.” And don’t let the garlic brown, or it will become bitter and overpower the dish.
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Variants and alternatives
With tomatoes: add a handful of halved cherry tomatoes to the sauce and let them soften slightly. The pasta will be juicier and fresher. Without cream: use ricotta or thick plain yogurt instead (add at the end and don’t boil vigorously). It’ll be lighter but still creamy. More “Italian”: add capers or olives and a pinch of oregano. The quick dish becomes a Mediterranean version. For a packed lunch: make the sauce a bit looser (more pasta water). Once cooled, the pasta will absorb the sauce and still be juicy the next day.
Approximate per serving
