Creamy Basil Tomato Pasta
This creamy basil tomato pasta is a delightful dish that combines the richness of cream with the freshness of basil and the sweetness of tomatoes. Perfect for a quick weeknight dinner or impressing guests, this recipe is sure to become a favorite.
Equipment
- 1 Large pot
- 1 Frying pan
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Colander
- 1 Knife and cutting board
Ingredients
- 12 oz pasta (e.g., penne or fettuccine)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- to taste salt
- to taste pepper
- for serving grated Parmesan cheese optional
Instructions
- Begin by cooking the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a frying pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the canned diced tomatoes to the frying pan and let simmer for about 5 minutes, allowing the flavors to meld.
- Reduce heat to low, and pour the heavy cream into the pan. Stir well to combine, cooking for an additional 5 minutes until heated through.
- Add the chopped basil, salt, and pepper to the sauce, stirring gently to combine.
- Combine the cooked pasta with the creamy tomato sauce, tossing until the pasta is well coated.
- Serve immediately, garnished with grated Parmesan cheese if desired.
Notes
For a lighter version, you can substitute half-and-half or a plant-based cream alternative.
Feel free to add vegetables like spinach or zucchini for extra flavor and nutrition.
This dish can be made ahead and reheated, but the pasta may absorb some of the sauce as it sits. You may need to add a splash of cream or broth when reheating.