Creamy Tomato Basil Pasta Recipe

I absolutely love this recipe because it perfectly combines the creamy richness of the sauce with the fresh burst of basil, making each bite feel indulgent yet refreshing. Plus, it’s super easy and quick to whip up after a long day, turning a simple dinner into an Insta-worthy masterpiece without any fuss!

Allow me to introduce my preferred Wednesday pick-me-up: Creamy Tomato Basil Pasta. What I appreciate about this dish is how fettuccine soaks up the potent medley of puréed tomatoes and copious amounts of cream.

With a whisper of green from minced basil underneath the thick layer of sauce and a dusting of nutty Parmigiano-Reggiano on top, you’ve got quite possibly the best comfort food money can buy.

Ingredients

Pasta:
Carbohydrates are abundant, and they supply a great deal of energy.

For an even healthier choice, opt for whole grains, which furnish a lot more fiber.

Olive Oil:
Comprises nutritious monounsaturated fats, amplifies taste.

Garlic:
Delivers a plethora of taste; is rich in antioxidants that confer health benefits.

Crushed Tomatoes:
Provides an umami-rich base that is also a source of vitamin C; adds zest to sauces and soups.

Heavy Cream:
Delivers a smooth mouthfeel; packed with richness from its fat content.

Parmesan Cheese:
Boosts taste; provides protein and key minerals.

Fresh Basil:
Fresh burst; rich in vitamins A, C, and K.

Red Pepper Flakes:
Provides a delicate tickle to the taste buds; can enhance caloric expenditure.

Ingredient Quantities

• 12 oz pasta (such as fettuccine or penne)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp sugar (optional, to taste)
• Salt and pepper, to taste
• 1/2 cup fresh basil, chopped
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Prepare the pasta as per the product’s mandated directives in a large vessel of water that is both salted and boiling. Remove from the heat, drain, and reserve.

2. In a large skillet, the olive oil heats over medium heat. The minced garlic is added, and then it is sautéed until fragrant, about 1 minute.

3. Combine the crushed tomatoes, heavy cream, and sugar (if using) in a skillet. Add salt, pepper, and red pepper flakes if desired.

4. Allow the sauce to simmer for approximately 10 minutes over medium-low heat, stirring now and then, until it becomes a bit thicker than when you started.

5. Stir the melted and well-combined sauce with the added grated Parmesan cheese.

6. Mix in the freshly chopped basil into the sauce, saving some if you want to garnish with it.

7. Sample the sauce and adjust the seasoning, if necessary, with additional salt, pepper, or sugar.

8. The pasta, once cooked, goes into the skillet, added with care so as not to displace any of the creamy tomato basil sauce, which is hard to come by in this world. Once the pasta is in, it too gets the creamy coating treatment and then goes straight to the plate.

9. The pasta should be served hot. You can sprinkle the leftover, fresh basil on top. And if you want to sprinkle on some extra Parmesan, you can do that too.

10. Savor your delicious and creamy pasta with tomato and basil!

Equipment Needed

1. Large pot
2. Large skillet
3. Wooden spoon or spatula
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board
8. Colander
9. Ladle

FAQ

• Q: Can I use a different type of pasta?Q: Is it true that you can use any type of pasta for this recipe?
• Q: What can I substitute for heavy cream?One can opt for half-and-half or a dairy-free substitute, such as coconut cream, for a less rich version.
• Q: How do I store leftovers?A: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk, and you’ll hardly know the difference.
• Q: Can I add protein to this dish?Certainly! Chicken, shrimp, or sautéed mushrooms work well.
• Q: Is the sugar necessary?A: Optional sugar helps balance the acidity of the tomatoes. My mother never added it—she didn’t think the recipe needed it and preferred to let the natural flavors shine. I adjust the sugar in this recipe to better suit most people’s taste.
• Q: Can I use dried basil instead of fresh?You can substitute with 1-2 teaspoons of dried basil; however, the best flavor comes from fresh basil.

Substitutions and Variations

Pasta: Substitute gluten-free pasta or whole grain pasta for regular pasta.
Olive oil can be substituted with avocado oil or butter.
Coconut cream or half-and-half can be used as a substitute for heavy cream, making a lighter option.
Parmesan cheese: Substitute nutritional yeast for a dairy-free option or use Pecorino Romano for a nearly identical taste.
Basil, fresh: Substitute fresh parsley or dried basil (in smaller amounts) for fresh basil.

Pro Tips

1. Pasta Cooking Tip To enhance the flavor of the pasta itself, add a tablespoon of olive oil and a pinch of salt to the boiling water before adding the pasta. This will help prevent the pasta from sticking together and add a hint of flavor.

2. Garlic Sautéing Tip Be careful not to burn the garlic when sautéing it. Cook it just until it’s golden and fragrant. If it cooks too long and browns, it can become bitter.

3. Sauce Richness For an extra layer of richness, you can add a tablespoon of butter to the sauce right before adding the cream. It will make the sauce even more velvety and flavorful.

4. Balancing Acidity If you find the sauce is too acidic, adjusting the sugar is a good strategy, but also consider adding a splash of balsamic vinegar or even a pinch of baking soda to help balance the flavors.

5. Fresh Basil Enhancement To maximize the fresh basil flavor, add some of it during the last minute of cooking and use the rest as a garnish. This way, you have both cooked vibrant flavor and fresh aromatic notes.