Creamy Tomato Basil Pasta

Description

Creamy Tomato Basil Pasta

Get ready to indulge in a creamy pasta experience that tastes like it came straight from an Italian restaurant! This homemade tomato basil sauce is easy to make and perfect for a busy weeknight. Forget the jarred sauces—this one’s fresh, comforting, and healthier, without all the preservatives. Whether you’re serving it up for a date night or a cozy family dinner, the fresh basil and creamy tomato goodness will impress everyone at the table.

2 cans (14 oz) chopped tomatoes
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 tbsp tomato paste
2 tsp sugar
1/3 cup white wine (optional)
1 cup cream
2 tsp dried Italian herbs
4 tbsp freshly grated Parmesan
Salt and pepper
17 oz pasta of your choice

Directions:
1. Sauté onion and garlic in olive oil. Add tomato paste, sugar, and white wine; let reduce.
2. Stir in tomatoes, cream, and herbs. Simmer for 15 minutes.
3. Cook pasta, mix with sauce, and serve topped with Parmesan.

Prep Time: 25 mins
Kcal: 230 per serving

Step-by-Step Guide

Follow these detailed instructions for the perfect creamy tomato basil pasta.

1. Heat 2 tablespoons of olive oil in a large, deep skillet or saucepan over medium heat.
2. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent. Add the chopped garlic and cook for another minute until fragrant.
3. Stir in the tomato paste and sugar, cooking for 2 minutes to deepen the flavor. If using, pour in the white wine and let it simmer until reduced by half, about 3-4 minutes.
4. Add the canned chopped tomatoes (with their juices), cream, and dried Italian herbs. Season generously with salt and pepper.
5. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 15-20 minutes, stirring occasionally, until slightly thickened.
6. While the sauce simmers, cook your pasta in a large pot of well-salted boiling water according to package directions for al dente. Reserve 1/2 cup of the pasta water before draining.
7. Remove the sauce from heat and stir in the freshly grated Parmesan cheese until melted and smooth.
8. Add the drained pasta directly to the skillet with the sauce. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
9. Serve immediately, garnished with fresh basil leaves and extra Parmesan.

Serving Suggestions

This versatile pasta dish pairs beautifully with simple sides. For a complete meal, serve it with a crisp green salad dressed in a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For added protein, top with grilled chicken breast, shrimp, or cannellini beans. A glass of the same white wine used in the sauce makes an excellent pairing.

How-to Summary

Sauté onion and garlic, then cook tomato paste and optional wine. Add tomatoes, cream, and herbs, then simmer for 15-20 minutes. Cook pasta separately, then combine with the finished sauce and Parmesan cheese. Toss together and serve hot.

Frequently Asked Questions

Can I make this sauce ahead of time? Absolutely. The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stove, adding a little water or cream to loosen it if needed.

What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk can be used, though the sauce will be less rich. For a dairy-free alternative, full-fat coconut milk or a cashew cream works well.

Is the white wine necessary? No, it’s optional. The wine adds acidity and depth, but you can omit it or substitute with a tablespoon of lemon juice or vegetable broth.

Can I use fresh tomatoes? Yes, but for a sauce with consistent texture and flavor year-round, high-quality canned tomatoes are recommended. If using fresh, you’ll need about 2 pounds of ripe Roma tomatoes, peeled and chopped.

How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of water or milk to revive the creamy texture, as the pasta will absorb the sauce.

Common Mistakes to Avoid

• Not salting the pasta water: The water should taste like the sea. This is your primary chance to season the pasta itself.
• Overcooking the garlic: Garlic burns easily and becomes bitter. Add it after the onions have softened and cook only until fragrant.
• Skipping the pasta water: The starchy reserved water is key for creating a silky, emulsified sauce that coats each noodle perfectly.
• Using pre-grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Always grate fresh Parmesan for the best texture and flavor.

Conclusion

This creamy tomato basil pasta proves that a restaurant-quality, comforting meal is well within reach on any weeknight. By combining simple, fresh ingredients and following a straightforward process, you create a dish that is far superior to anything from a jar. Mastering this recipe provides a foundational sauce you can adapt endlessly. Remember the key tips: salt your water, reserve that starchy liquid, and use fresh cheese. Gather your ingredients, and in about 30 minutes, you’ll have a delicious, impressive dinner that brings the taste of Italy to your table.