Print
Description
A quick and simple creamy tomato basil pasta recipe perfect for busy weeknights.
Ingredients
Scale
- 12 oz short pasta (penne, fusilli, rotini)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- Parmesan cheese, grated (for serving, optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Pour in the crushed tomatoes. Bring to a simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
- Stir in the heavy cream and chopped basil. Season with salt and pepper to taste.
- Add the drained pasta to the sauce. Toss to coat, adding a splash or two of the reserved pasta water if the sauce is too thick.
- Serve immediately, topped with grated Parmesan cheese if desired.
Notes
- For a plant-based option, use your favorite plant-based cream.
- Adjust seasoning to your preference.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg