Creamy Tomato Basil Pasta
This creamy Tomato Basil Pasta is a quick and flavorful dish that combines the richness of cream, the freshness of basil, and al dente pasta, perfect for busy weeknights.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz. of your favorite pasta (spaghetti, penne, or fettuccine)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 14 oz. can canned diced tomatoes, preferably with basil and garlic
- 1 cup heavy cream
- 1 cup fresh basil, chopped
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté the Garlic: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add Tomatoes: Pour in the canned diced tomatoes (along with their juices). Stir to combine and let simmer for 5 minutes, allowing the flavors to meld.
- Make it Creamy: Lower the heat and stir in the heavy cream. Allow it to simmer gently for another 3-4 minutes until the sauce slightly thickens.
- Combine Pasta & Sauce: Add the cooked pasta to the creamy tomato sauce. Toss well to coat the pasta, and use the reserved pasta water to loosen the sauce, if needed.
- Finish with Basil: Stir in the chopped fresh basil and season with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese.
Notes
Avoid overcooking the pasta, and use fresh basil for the best flavor.