Creamy Basil Tomato Pasta Recipe

Key Ingredients & Substitutions

Pasta: Orecchiette is my favorite for this dish, but you can use any short pasta like penne, fusilli, or farfalle. They all hold the sauce well!

Tomatoes: Fresh Roma or plum tomatoes bring the best flavor, but if you can’t find them, canned diced tomatoes work too. Just drain them a bit to avoid too much liquid.

Heavy Cream: For a lighter option, try half-and-half or a non-dairy cream alternative like coconut cream or cashew cream. Just note that it may alter the flavor slightly!

Basil: Fresh basil is key for that aromatic touch. Dried basil is a substitute, but use about one-third of the amount as it is more concentrated.

Parmesan Cheese: If you’re looking for a different taste, Pecorino Romano is a great substitute. Nutritional yeast can work for a dairy-free version to add that cheesy flavor.

How Do I Get the Sauce to Be Perfectly Creamy?

The key to a creamy sauce is to add the heavy cream slowly and allow it to simmer. Cooking it for a couple of minutes helps it thicken and meld with the other ingredients.

• Sauté garlic gently – avoid browning it!
• When adding tomatoes, let them cook down to release their juices, creating a nice base.
• Incorporate heavy cream gradually, stirring constantly to create a smooth blend.
• Don’t forget to add the Parmesan while the sauce is hot, so it melts perfectly!

Creamy Basil Tomato Pasta

Ingredients You’ll Need:

For the Pasta:

• 12 oz (340g) orecchiette pasta (or any short pasta)

For the Sauce:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4-5 ripe tomatoes, chopped (Roma or plum tomatoes preferred)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 cup fresh basil leaves, chopped, plus extra for garnish
• Salt, to taste
• Freshly ground black pepper, to taste

How Much Time Will You Need?

This creamy basil tomato pasta will take about 30 minutes in total. It includes around 10-15 minutes of prep time and 15 minutes of cooking. Perfect for a quick weeknight dinner or a delightful meal anytime!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Remember to reserve about 1/2 cup of pasta water before draining the pasta, then set it aside.

2. Sauté the Garlic:

In a large skillet over medium heat, drizzle the olive oil. Add the minced garlic and sauté it gently for about 1 minute until it becomes fragrant but is not browned. Keep an eye on it because garlic can burn quickly!

3. Make the Sauce:

Next, add the chopped tomatoes to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the tomatoes soften and break down into a chunky sauce. If you prefer a smoother sauce, take a spoon and crush some of the tomatoes as they cook.

4. Add the Cream:

Stir in the heavy cream, slowly bringing it to a gentle simmer. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

5. Incorporate the Cheese:

Once the sauce has thickened, add the grated Parmesan cheese. Stir well until the cheese melts and combines nicely with the sauce, creating creaminess.

6. Finish the Sauce:

Stir in the chopped fresh basil, and season the sauce with salt and freshly ground black pepper to taste. Give it a good mix, ensuring the flavors meld beautifully.

7. Combine Pasta and Sauce:

Toss the drained pasta into the sauce, mixing until the pasta is well-coated. If you find the sauce is too thick, add small amounts of the reserved pasta water to adjust the consistency to your liking.

8. Serve and Enjoy:

Serve your delicious creamy basil tomato pasta immediately, garnishing with extra fresh basil leaves and a sprinkling of Parmesan cheese. Enjoy every creamy, flavorful bite!

FAQ for Creamy Basil Tomato Pasta

Can I Use Different Types of Pasta?

Absolutely! While orecchiette is great for this dish, you can substitute it with any short pasta like fusilli, penne, or rotini. They all work well with the creamy sauce!

How Do I Make This Pasta Dairy-Free?

To make this dish dairy-free, you can use a non-dairy cream alternative like coconut cream or cashew cream. For the cheese, nutritional yeast will provide a cheesy flavor without the dairy.

What If I Don’t Have Fresh Tomatoes? Can I Use Canned?

Yes, canned diced tomatoes can be used in place of fresh tomatoes! Just drain them slightly to avoid excess liquid in your sauce. About one 14 oz can should work perfectly.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. When it’s time to reheat, warming it on the stove is best to maintain the creaminess, but you can also use the microwave. Just add a splash of water or cream if it thickens too much!