This creamy tomato basil pasta is one of my go-to weeknight dinners! It comes together in less than 30 minutes but tastes like you spent hours in the kitchen. The sauce is silky smooth with fresh basil that adds the perfect touch. 🍝
Recipe Details
Ingredients
- 1 pound pasta (penne, rigatoni, or your favorite)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- Extra basil for garnish
Instructions
Cook pasta according to package directions in salted boiling water. Reserve 1 cup of pasta water before draining.
Sauté garlic in olive oil over medium heat in a large skillet until fragrant, about 1 minute. Be careful not to burn it!
Add crushed tomatoes and red pepper flakes (if using). Simmer for 10 minutes, stirring occasionally.
Stir in cream and fresh basil. Season with salt and pepper to taste. Let it simmer for another 5 minutes.
Add cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water a little at a time.
Remove from heat and stir in Parmesan cheese.
Serve immediately garnished with extra basil and more Parmesan if desired.
Hannah’s Tips 💡
- Fresh basil makes all the difference! If you don’t have fresh, use 1 teaspoon dried basil.
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- Add grilled chicken or sautéed shrimp for extra protein.
- This sauce also freezes beautifully - make a double batch and freeze half for later!
Variations
- Spicy: Increase the red pepper flakes or add a pinch of cayenne
- Veggie-loaded: Add spinach, mushrooms, or zucchini
- Protein-packed: Toss in Italian sausage or chickpeas
This pasta is comfort food at its finest - simple, satisfying, and absolutely delicious! 🌸