Creamy Tomato Basil Pasta
Creamy Tomato Basil Pasta is a rich and flavorful dish combining perfectly cooked pasta with a velvety tomato and cream sauce. Infused with garlic, fresh basil, and a hint of spices, it delivers a harmonious balance of tangy, savory, and aromatic flavors in every bite.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan (for the sauce)
- Sharp knife (for chopping tomatoes, basil, garlic)
- Wooden spoon or silicone spatula
- Grater for Parmesan cheese
- Colander (to drain pasta)
- Measuring spoons & cups
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter or olive oil
- 3 cloves garlic minced
- 5 –6 fresh tomatoes peeled & chopped
- ½ cup tomato ketchup
- 1 teaspoon sugar optional, balances acidity
- ½ teaspoon Italian seasoning
- ½ teaspoon Dijon mustard
- ½ teaspoon red chili flakes optional
- ½ cup heavy cream
- 1 handful fresh basil torn or chopped
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain, set aside, and reserve a little pasta water.
- In a large skillet, melt the butter (or heat olive oil) over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the chopped fresh tomatoes, tomato ketchup, Italian seasoning, Dijon mustard, and sugar (if using). Cook until the tomatoes soften and the sauce thickens.
- Stir in red chili flakes (optional), followed by the heavy cream. Let it simmer gently for a creamy texture.
- Toss in the cooked pasta, adding a splash of reserved pasta water if needed. Stir through the fresh basil for a fragrant finish.
- Sprinkle generously with Parmesan cheese, season with salt and black pepper, and toss well.
- Plate the pasta warm, garnish with extra basil and Parmesan, and enjoy a comforting, creamy bowl of goodness.