Basil Garlic Creamy Tomato (Printable)

Creamy tomato pasta with fragrant garlic and fresh basil, cooked in one pot for delicious simplicity.

# Ingredient list:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Sauce Base

02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1/2 tsp red pepper flakes (optional)
06 - 28 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp sugar
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper

→ Cream & Cheese

11 - 3/4 cup plus 2 tbsp heavy cream
12 - 2 oz freshly grated Parmesan cheese

→ Herbs & Finish

13 - 1 cup loosely packed fresh basil leaves, chopped, plus extra for garnish
14 - Freshly ground black pepper, to taste

→ Water

15 - 2 1/2 cups water or low-sodium vegetable broth

# How-to:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and optional red pepper flakes, cooking for 1 minute until fragrant.
03 - Incorporate crushed tomatoes, tomato paste, sugar, salt, and freshly ground black pepper. Stir thoroughly to combine.
04 - Pour in the pasta and water or vegetable broth, ensuring pasta is fully submerged. Bring mixture to a boil.
05 - Reduce heat to medium-low, cover, and simmer for 12 to 14 minutes. Stir occasionally until pasta is al dente and most liquid is absorbed.
06 - Stir in heavy cream and grated Parmesan cheese. Cook uncovered for 2 to 3 minutes until sauce becomes creamy.
07 - Remove from heat and fold in chopped fresh basil. Adjust seasoning with additional salt, pepper, or basil as desired.
08 - Plate the pasta while hot, garnishing with extra basil leaves and Parmesan cheese if preferred.

# Expert Advice:

01 -
  • One pot means one thing to wash, and that alone is a weeknight miracle.
  • The pasta soaks up the sauce as it cooks, making every bite ridiculously flavorful.
  • It tastes like you simmered it for hours, but you'll be eating in thirty minutes.
  • Fresh basil at the end makes it feel restaurant-special even on a Tuesday.
02 -
  • Don't skip stirring occasionally while the pasta cooks or it'll stick to the bottom and burn.
  • Add the basil off the heat so it stays vibrant and doesn't turn brown and bitter.
  • If the sauce looks too thick, splash in a little pasta water or broth to loosen it up.
03 -
  • Use the best canned tomatoes you can afford, they make or break the sauce.
  • Grate your own Parmesan instead of using pre-shredded, it melts smoother and tastes infinitely better.
  • Taste the pasta a minute early, you want al dente, not mushy, because it keeps cooking off the heat.
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