Creamy Tomato Pasta with Fresh Basil
A simple yet satisfying dinner featuring al dente pasta coated in a rich, creamy tomato sauce, brightened with fresh basil. Perfect for a weeknight meal.
Ingredients
- •1 pound pasta (such as penne, rotini, or fettuccine)
- •2 tablespoons olive oil
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •1/2 cup heavy cream
- •1/4 cup grated Parmesan cheese, plus more for serving
- •1/2 teaspoon salt, or to taste
- •1/4 teaspoon black pepper, or to taste
- •1/2 cup fresh basil leaves, chopped, plus extra for garnish
Dietary Info
Instructions
- 1
Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
- 2
While pasta is cooking, heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- 3
Add minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
- 4
Pour in the crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld, stirring occasionally.
- 5
Stir in the heavy cream and grated Parmesan cheese into the tomato sauce. Mix well until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
- 6
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat evenly. Stir in the fresh chopped basil.
- 7
Serve immediately, garnished with extra fresh basil and additional grated Parmesan cheese if desired.
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