Creamy Tomato Pasta with Fresh Basil
Creamy Tomato Pasta with Fresh Basil
Ingredients
For the Pasta
- 12 ounces pasta, such as penne or fettuccine
- 1 tablespoon salt, for pasta water, plus more to taste
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the crushed tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 15 min
- 5
Stir in the heavy cream, grated Parmesan cheese, chopped fresh basil, and black pepper. Mix well until the cheese is melted and the sauce is smooth and creamy.
⏱️ 2 min
- 6
Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Fresh Basil
For the Pasta
- 12 ounces pasta, such as penne or fettuccine
- 1 tablespoon salt, for pasta water, plus more to taste
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the crushed tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 15 min - 5
Stir in the heavy cream, grated Parmesan cheese, chopped fresh basil, and black pepper. Mix well until the cheese is melted and the sauce is smooth and creamy.
⏱️ 2 min - 6
Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 2 min