Description
This 10-minute creamy tomato basil pasta will make weeknights taste like dining out, with half the effort and twice the flavor.
Ingredients
Scale
- 1 pound (450g) pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 small onion, finely diced (about 1 cup)
- 2 cans (14.5 oz each) crushed tomatoes
- 1 cup (240ml) heavy cream
- 1 cup (25g) fresh basil leaves, torn or roughly chopped, plus extra for garnish
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onions and cook for 3-4 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes, season with salt, pepper, and red pepper flakes if using. Simmer for 15 minutes.
- Reduce heat to low. Slowly stir in heavy cream until fully incorporated and sauce turns pinkish.
- Add half the fresh basil and all the Parmesan cheese, stirring until melted.
- Add drained pasta to the sauce, tossing to coat completely. Add reserved pasta water as needed for desired consistency.
- Garnish with remaining fresh basil and additional Parmesan cheese before serving.