Creamy Basil Tomato Pasta
This Creamy Basil Tomato Pasta is a deliciously comforting dish featuring al dente pasta tossed in a rich and creamy tomato sauce infused with fresh basil. Perfect for a quick weeknight dinner or a cozy meal with friends.
Equipment
- 1 large pot
- 1 colander
- 1 medium saucepan
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 oz fusilli pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon dried oregano
- salt to taste
- black pepper to taste
- 1 cup fresh basil leaves, chopped
- Grated Parmesan cheese for serving
Instructions
- Begin by cooking the fusilli pasta. In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta using a colander and set aside.
- In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the crushed tomatoes and stir in the heavy cream, oregano, salt, and black pepper. Bring the sauce to a simmer and cook for about 5-7 minutes, stirring occasionally until it thickens slightly.
- Add the cooked pasta to the sauce, tossing gently to coat the pasta. If the sauce is too thick, add a little reserved pasta cooking water to reach your desired consistency.
- Stir in the chopped basil leaves and mix well. Taste and adjust seasoning if necessary.
- Serve immediately, and top with grated Parmesan cheese if desired.
Notes
For a more vibrant flavor, you can add a pinch of red pepper flakes to the sauce for a little heat. This recipe can easily be adapted for a vegetarian option or to include protein such as grilled chicken or shrimp. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.