Creamy Tomato Basil Pasta (Printable Version)
Experience comforting pasta with velvety tomato cream sauce, fresh basil, and garlic. Simple, satisfying, and ready in minutes.
# What You Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 1/2 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 tsp sugar (optional)
09 - 1 tsp salt, plus more to taste
10 - 1/2 tsp black pepper
→ Herbs & Garnish
11 - 1 cup fresh basil leaves, loosely packed and sliced
12 - Extra Parmesan cheese for serving
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and sauté for 1 minute until fragrant.
03 - Pour crushed tomatoes into the skillet. Add salt, pepper, and sugar if using to balance acidity. Simmer for 10 minutes over medium heat, stirring occasionally.
04 - Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Simmer for 2-3 minutes, stirring continuously until sauce is creamy, smooth, and slightly thickened.
05 - Add drained pasta directly to the sauce, tossing vigorously to coat each piece thoroughly. Add reserved pasta water as needed to achieve desired sauce consistency.
06 - Remove skillet from heat. Gently fold in fresh basil leaves just until combined, preserving their vibrant color and aroma.
07 - Plate immediately while hot. Top with additional grated Parmesan cheese and fresh basil leaves as garnish.
# Expert Advice:
01 -
- You'll adore how quickly it comes together, making a weeknight feel like a special occasion.
- It's incredibly versatile, easily adapting to whatever vegetables or proteins you have on hand.
02 -
- Using good quality canned tomatoes, like San Marzano, genuinely elevates the flavor profile beyond belief.
- Reserving some pasta water is a game-changer for achieving that perfect sauce consistency; don't ever skip it.
03 -
- Always grate your Parmesan fresh from the block; the pre-grated stuff just doesn't melt and taste the same.
- To get that authentic Italian restaurant vibe, quickly sauté a few cherry tomatoes in olive oil before adding the crushed tomatoes.