Basil Garlic Creamy Tomato (Print Version)

One-pot pasta with creamy tomato sauce, fresh basil, and garlic for easy, flavorful meals.

# Components:

→ 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

# Directions:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant.
03 - Incorporate crushed tomatoes, tomato paste, sugar, salt, and black pepper. Mix thoroughly.
04 - Add pasta and water or vegetable broth, ensuring pasta is submerged. Bring mixture to a boil.
05 - Lower heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in heavy cream and grated Parmesan. Cook uncovered for 2 to 3 minutes until sauce attains a creamy consistency.
07 - Remove from heat. Fold in chopped basil and adjust seasoning with black pepper as needed.
08 - Plate the pasta hot, garnished with additional basil leaves and Parmesan cheese if preferred.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup takes about two minutes and you can relax while it simmers.
  • The sauce clings to every piece of pasta because they cook together, soaking up all that garlic and tomato goodness.
  • Fresh basil stirred in at the end makes the whole dish smell like summer, even in the middle of winter.
02 -
  • Do not skip stirring occasionally while the pasta simmers, or it will stick to the bottom and burn.
  • Add the cream only after the pasta is fully cooked, otherwise it can curdle or make the sauce too thin.
  • Fresh basil should go in at the very end to keep its bright green color and aromatic oils intact.
03 -
  • Use a pot with a heavy bottom to prevent scorching, and keep the heat at medium-low once it starts simmering.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes infinitely better.
  • If the sauce looks too thick before you add the cream, splash in a bit more water or broth and stir it through.
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