Description
A rich and creamy tomato basil pasta dish made with crushed tomatoes, Parmesan cheese, fresh basil, and a touch of garlic. Perfect for a quick and comforting weeknight meal.
Ingredients
- 12 oz (340g) pasta (penne, fettuccine, or your choice)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon butter
Instructions
- Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the crushed tomatoes and stir in the oregano, salt, black pepper, and red pepper flakes if using. Let it simmer for 5–7 minutes, stirring occasionally.
- Reduce the heat to low and add the heavy cream, stirring until fully combined. Let it cook for another 2–3 minutes.
- Stir in the Parmesan cheese and butter until melted and smooth. Add the cooked pasta and toss to coat in the sauce.
- If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Remove from heat and stir in the fresh basil. Serve immediately with extra Parmesan on top if desired.
Notes
- Use fresh basil for the best flavor.
- Substitute half-and-half for a lighter version.
- Add grilled chicken or shrimp for extra protein.
- Use gluten-free pasta to make it gluten-free.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
