Creamy Basil Tomato Pasta
This delicious Creamy Basil Tomato Pasta is a delightful mix of fresh basil, juicy tomatoes, and a luscious cream sauce. Perfect for a quick weeknight dinner or a comforting meal any time, this pasta dish is easy to make and packs a flavor punch.
Equipment
- 1 large pot
- 1 colander
- 1 skillet or frying pan
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 ounces pasta Your choice, like penne or fettuccine.
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can diced tomatoes 14 ounces / 400 g.
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- Salt and pepper To taste.
- Grated Parmesan cheese For serving (optional).
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta in a colander.
- In a skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the can of diced tomatoes (with their juice) to the skillet and stir well. Cook for about 5 minutes, allowing the tomatoes to simmer.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for an additional 3-4 minutes until the sauce thickens slightly.
- Add the chopped basil, salt, and pepper to the sauce, stirring to combine.
- Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water as needed to reach desired consistency. Mix well to coat the pasta in the creamy sauce.
- Serve immediately, topped with grated Parmesan cheese if desired.
Notes
Feel free to add cooked chicken or shrimp for added protein.
You can adjust the freshness of the basil according to your preference or even add other herbs like parsley or oregano.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
For a lighter version, use half-and-half or a plant-based cream alternative.