Creamy Tomato Basil Pasta
Creamy Tomato Basil Pasta
Ingredients
- 6 ounces pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 handful fresh basil, chopped, plus more for garnish
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1/4 cup heavy cream
- 1 tablespoon butter, optional
- 1/4 cup pasta water, reserved, or as needed
- 1/4 cup grated cheese, for garnish, or as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Stir in the chopped fresh basil and tomato paste. Cook for another 1-2 minutes, stirring frequently, until the tomato paste darkens slightly.
⏱️ 2 min
- 4
Add the red pepper flakes and heavy cream to the skillet. Whisk the sauce together until well combined and slightly thickened.
⏱️ 2 min
- 5
If using, stir in the butter until melted and fully incorporated into the sauce.
⏱️ 1 min - 6
Add the cooked pasta to the skillet with the sauce. Pour in about 1/4 cup of the reserved pasta water. Toss the pasta and sauce together vigorously until the pasta is evenly coated and the sauce has emulsified into a creamy consistency. Add more pasta water, a tablespoon at a time, if the sauce is too thick.
⏱️ 3 min
- 7
Serve immediately, garnished with fresh basil and grated cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
- 6 ounces pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 handful fresh basil, chopped, plus more for garnish
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1/4 cup heavy cream
- 1 tablespoon butter, optional
- 1/4 cup pasta water, reserved, or as needed
- 1/4 cup grated cheese, for garnish, or as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Stir in the chopped fresh basil and tomato paste. Cook for another 1-2 minutes, stirring frequently, until the tomato paste darkens slightly.
⏱️ 2 min - 4
Add the red pepper flakes and heavy cream to the skillet. Whisk the sauce together until well combined and slightly thickened.
⏱️ 2 min - 5
If using, stir in the butter until melted and fully incorporated into the sauce.
⏱️ 1 min - 6
Add the cooked pasta to the skillet with the sauce. Pour in about 1/4 cup of the reserved pasta water. Toss the pasta and sauce together vigorously until the pasta is evenly coated and the sauce has emulsified into a creamy consistency. Add more pasta water, a tablespoon at a time, if the sauce is too thick.
⏱️ 3 min - 7
Serve immediately, garnished with fresh basil and grated cheese, as desired.
⏱️ 1 min