Creamy Tomato Basil Pasta
Creamy Tomato Basil Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Pour in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Stir well and bring the sauce to a gentle simmer. Reduce heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 12 min
- 4
Remove the lid and stir in the heavy cream, grated Parmesan cheese, chopped fresh basil, salt, and black pepper. Mix until well combined and the sauce is creamy.
⏱️ 3 min
- 5
Add the drained linguine directly to the sauce in the skillet. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Basil Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Pour in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Stir well and bring the sauce to a gentle simmer. Reduce heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 12 min - 4
Remove the lid and stir in the heavy cream, grated Parmesan cheese, chopped fresh basil, salt, and black pepper. Mix until well combined and the sauce is creamy.
⏱️ 3 min - 5
Add the drained linguine directly to the sauce in the skillet. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
⏱️ 1 min