Creamy Tomato Basil Pasta
This creamy tomato basil pasta is the kind of dinner you crave on busy weeknights: fast, fragrant, and comforting. The sauce uses pantry staples and finishes with fresh basil for a bright, herbal lift.
To keep the sauce silky, we emulsify cream and tomato paste with starchy pasta water. Garlic blooms in olive oil first, then tomato paste caramelizes for deeper flavor. A pinch of sugar balances acidity; plenty of black pepper adds warmth. Use short pasta shapes like penne or rigatoni to catch the sauce.
Finish with fresh basil torn by hand—it releases aroma without bruising the leaves. Grated parmesan is optional; taste first, as the sauce is rich enough on its own.
Ingredients
- 12 oz pasta (penne or rigatoni)
- 2 tbsp olive oil
- 3 cloves garlic: Minced.
- 2 tbsp tomato paste: Caramelized.
- 1 cup crushed tomatoes
- 1/2 cup heavy cream
- 1 tsp sugar: Optional to balance acidity.
- Salt & pepper: To taste.
- 1 cup fresh basil: Torn.
Step-by-Step Instructions
Cook Pasta
Boil in salted water until al dente; reserve 1 cup pasta water.
Build Sauce
Sauté garlic in olive oil; add tomato paste and cook until darkened. Stir in crushed tomatoes and cream.
Emulsify
Add splashes of pasta water to reach silky consistency; season with salt, pepper, and sugar.
Finish
Toss pasta with sauce; remove from heat and fold in torn basil. Serve immediately.
Tips
- Reserve Water: Starch makes sauce cling.
- Don’t Overreduce: Keep sauce creamy, not thick.
- Fresh Basil: Tear by hand for aroma.
Common Mistakes
- Overcooked Pasta: Becomes mushy; pull at al dente.
- Skipping Tomato Paste: Sauce tastes flat.
- Adding Basil Too Early: Loses brightness; add at the end.
Frequently Asked Questions
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