Basil Garlic Creamy Tomato (Printer View)

One-pot creamy tomato pasta with fragrant garlic and fresh basil for a comforting meal.

# 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

# Method:

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 - Incorporate minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
03 - Stir in crushed tomatoes, tomato paste, sugar, salt, and freshly ground black pepper until well mixed.
04 - Pour in pasta and water or vegetable broth, ensuring the pasta is fully submerged. Bring mixture to a boil.
05 - Reduce 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 - Uncover and stir in heavy cream and grated Parmesan. Continue cooking for 2 to 3 minutes until the sauce achieves a creamy consistency.
07 - Remove from heat, fold in chopped basil, and adjust seasoning with black pepper as needed.
08 - Dish the pasta while hot, garnishing with additional basil leaves and Parmesan if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is a single pan and a wooden spoon.
  • The pasta absorbs the tomato sauce as it cooks, making every bite deeply flavorful.
  • It tastes like slow-simmered comfort but takes less than half an hour start to finish.
  • Fresh basil stirred in at the end makes the whole dish smell like summer in Italy.
02 -
  • Stir the pasta every few minutes while it simmers or the bottom pieces will stick and scorch.
  • Don't add the cream until the pasta is fully cooked, or it can curdle from the high heat.
  • If the sauce looks too thick before the pasta is tender, add a splash more water and keep cooking.
  • Freshly grated Parmesan melts smoothly, but pre-grated cheese has anti-caking agents that make the sauce grainy.
03 -
  • Use a wooden spoon to stir so you don't scratch your pot, and it won't conduct heat like metal does.
  • If you double the recipe, use a Dutch oven instead of a skillet so everything has room to cook evenly.
  • For deeper flavor, sauté a finely diced carrot along with the onion at the beginning.
  • Let the finished pasta rest off the heat for two minutes before serving so the sauce clings better.
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