Creamy Pasta with Sundried Tomato Pâté

A rich, comforting pasta made with simple ingredients and bold flavor.

If you're a pasta lover, this recipe is for you. It combines the sweetness of cherry tomatoes, the depth of our sundried tomato pâté, and the creaminess of a silky sauce — all in one delicious dish you’ll want to make again and again.

This recipe isn’t just tasty — it’s nourishing too. Here’s why:

• Cherry tomatoes are high in vitamin C, which supports your immune system and helps fight free radicals.

• Olive oil provides heart-healthy fats that can help lower cholesterol and support cardiovascular health.

• Fresh basil offers antioxidant, anti-inflammatory, and antimicrobial properties that aid digestion and immunity.

  
  

Ingredients (serves 2–3)

• 350 g (about 12 oz) spaghetti

• 3 tablespoons olive oil

• 1 cup cherry tomatoes, halved

• 2 tablespoons Rancho Kiaora Sundried Tomato Pâté

• 1/3 cup heavy cream (or plant-based cream alternative)

• 1/4 cup tomato purée

• 3 garlic cloves, minced

• A handful of fresh basil, chopped

Instructions

1. Cook the spaghetti according to package directions. Reserve a bit of the pasta water, then drain.

2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute, until fragrant.

3. Add the cherry tomatoes and cook for a few minutes, until they soften and release their juices.

4. Stir in the sundried tomato pâté and tomato purée. Cook for 2 more minutes to let the flavors combine.

5. Add the cream and stir gently until the sauce is smooth and creamy. If needed, add a splash of the reserved pasta water to loosen the sauce.

6. Add the cooked spaghetti to the skillet and toss to coat evenly.

7. Serve in individual bowls and top with chopped fresh basil.

Kitchen Tip

Try it with a side of sautéed greens or a fresh arugula salad for a complete meal. This sauce also works great with penne or fusilli if you prefer shorter pasta.