My Rich and Creamy Tomato Basil Pasta is a delicious splurge. It is quick to prepare, but tastes like you spent hours making the velvety sauce. Enjoy with your favorite Italian wine and crusty bread.
Rich and Creamy Tomato Basil Pasta
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 5 Servings
Ingredients
- 1 lb uncooked pasta of your choice
- 3 tbsp olive oil
- 4 cloves fresh minced garlic
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes (optional)
- ½ cup cherry tomatoes sliced in halves
- ¼ cup white wine
- 1 large 28 oz can of crushed tomatoes
- ¼ cup heavy cream
- ½ cup grated parmesan or pecorino (or a combination)
- 2 tbsp chopped fresh basil
- fresh basil and parmesan or pecorino (garnish)
Instructions
- In a large pot, cook pasta according to package instructions. Be sure to salt the pasta water very liberally.
- Meanwhile, in a large pot on low heat, sauté garlic in olive oil with salt, oregano and pepper flakes.
- After one minute, add cherry tomatoes and wine and continue to cook on low heat until most of wine has evaporated.
- Add can of crushed tomatoes and cook on medium heat for about 4 minutes until the sauce begins to simmer.
- Add heavy cream and parmesan/pecorino and stir until sauce is a creamy pink color.
- Allow for sauce to continue cooking for about 3 more minutes and add basil.
- Once pasta is cooked, reserve ¼ cup of the salted pasta water and add to sauce along with pasta.
- Use tongs to gently fold pasta noodles into sauce and remove from heat.
- Serve immediately and garnish with fresh basil and cheese.
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My new comfort food.