Creamy Tomato Basil Pasta (Print Version)
Velvety pasta with ripe tomatoes and fresh basil in a rich, comforting sauce.
# What You’ll Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - ½ cup heavy cream
07 - ¼ cup grated Parmesan cheese
08 - 1 tsp sugar (optional, to balance acidity)
09 - 1 tsp salt, or to taste
10 - ½ tsp black pepper
11 - ½ tsp dried oregano
→ Finishings
12 - ½ cup fresh basil leaves, torn or chopped
13 - Extra grated Parmesan, for serving
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Pour in the crushed tomatoes, oregano, salt, pepper, and sugar (if using). Simmer for 10 minutes, stirring occasionally.
04 - Reduce heat to low. Stir in heavy cream and Parmesan, simmering gently for 2–3 minutes until sauce is creamy and slightly thickened.
05 - Add drained pasta to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time until desired sauce consistency is reached.
06 - Remove from heat. Stir in fresh basil.
07 - Serve immediately, topped with extra Parmesan and more fresh basil if desired.
# Expert Tips:
01 -
- The way cream mellows the acidity of tomatoes creates pure comfort in a bowl
- It comes together in under 30 minutes but tastes like it simmered all afternoon
02 -
- Saving pasta water is nonnegotiable it helps the sauce cling to every piece of pasta
- Add cream at the very end to prevent it from separating or curdling
03 -
- Use a wooden spoon to stir the sauce it somehow tastes better than metal
- Tear basil instead of chopping it to prevent bruising and bitter edges