This creamy basil tomato pasta is super simple and quick to make! With just a few ingredients like fresh tomatoes, basil, and a rich cream sauce, it’s a perfect weeknight dinner.
You won’t believe how tasty this dish is, especially when the basil and tomatoes come together! I love serving it with a sprinkle of cheese—it’s like a warm hug on a plate! 😊
Key Ingredients & Substitutions
Pasta: I’m a fan of using pasta shells because they catch the creamy sauce perfectly. However, any pasta like penne or fettuccine works great! Try whole wheat or gluten-free pasta if you prefer those options.
Olive Oil: Extra virgin olive oil brings a great flavor. If you’re out, you can use butter instead. It’ll make the dish a bit richer!
Cherry Tomatoes: These add sweetness and color! If you don’t have them, any firm tomatoes will do. Just dice them and adjust the cooking time slightly to ensure they soften.
Heavy Cream: This is what makes the sauce creamy. You can substitute half-and-half for a lighter version, or use coconut milk for a dairy-free option.
Basil: Fresh basil gives a lovely aroma. Dried basil can work in a pinch, but the flavor won’t be as bright, so go with fresh if you can!
How Do I Get the Cream Sauce Just Right?
Making a creamy sauce that’s not too thick or runny can be tricky! Here’s my method:
- Start by heating the olive oil and sautéing the garlic until fragrant—don’t let it burn!
- Once you add the heavy cream, keep the heat at medium to gently simmer it. If it’s too hot, you might risk curdling the cream.
- Adding the cheese gradually helps it melt smoothly into the sauce. Stir constantly to ensure it’s all incorporated without lumps.
- If your sauce ends up too thick, just add a splash of pasta cooking water to loosen it up.
With these tips, you’ll have a creamy sauce that clings perfectly to the pasta. Happy cooking!
Creamy Basil Tomato Pasta
Ingredients You’ll Need:
- 8 ounces pasta shells (or your favorite pasta)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved (or 1 medium tomato diced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon dried Italian seasoning (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup fresh basil leaves, chopped
- Optional: red pepper flakes for a little heat
Time Needed for This Recipe:
This creamy basil tomato pasta takes about 20 minutes to prepare and cook! You’ll spend around 10 minutes boiling the pasta and another 10 minutes making the sauce. It’s quick and perfect for a busy weeknight!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by boiling salted water in a large pot. Add your pasta shells and cook following the package instructions until they’re al dente, which means they still have a little bite to them. Once done, drain the pasta and set it aside. Don’t forget to save a bit of the pasta water—this can help later with the sauce!
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until you can smell that delicious garlic aroma. Be careful not to burn it!
3. Add the Tomatoes:
Now, toss in the halved cherry tomatoes into the skillet. Cook them for about 3-4 minutes, stirring occasionally, until they start to soften and release their juices. This will add great flavor to your sauce!
4. Make the Cream Sauce:
Pour in the heavy cream and let it come to a gentle simmer. You want it to bubble gently, not boil furiously. Stir occasionally to combine the flavors.
5. Incorporate Cheese and Seasonings:
Add the grated Parmesan cheese and the dried Italian seasoning (if you’re using it) to the skillet. Keep stirring until the cheese is melted and the sauce thickens slightly, giving it that creamy texture we love!
6. Season the Sauce:
Give the sauce a taste and season it with salt and freshly ground black pepper. If you enjoy a little kick, sprinkle in some red pepper flakes. Stir well to combine everything together.
7. Combine with Pasta:
Add the drained pasta to the skillet with the creamy sauce. Toss everything together until the pasta is well-coated in that luscious sauce. If you find the sauce too thick, you can add a splash of the reserved pasta water to adjust the consistency.
8. Add Fresh Basil:
Gently stir in the chopped fresh basil and cook for another minute until the basil is wilted and aromatic.
9. Serve Up the Deliciousness:
Remove from heat and serve your creamy basil tomato pasta immediately. Top with extra Parmesan cheese and a little more black pepper if you like. Enjoy this comforting dish hot!
Bon appétit! Your creamy basil tomato pasta is ready to brighten your day with its flavors!
FAQ About Creamy Basil Tomato Pasta
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta is a great substitution and adds a bit more fiber and nuttiness to the dish. Just be sure to follow the package instructions for cooking time, as whole wheat pasta may take a little longer.
How Can I Make This Recipe Dairy-Free?
If you want to make this dish dairy-free, you can substitute heavy cream with coconut milk or cashew cream for a creamy consistency. Use a dairy-free cheese alternative for the Parmesan, or simply skip it altogether if you prefer.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it up on the stovetop over low heat, adding a splash of cream or pasta water to help bring back the sauce’s creaminess.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to add in other veggies like spinach, bell peppers, or zucchini. Just sauté them along with the garlic or add them in with the tomatoes to ensure they cook through and blend nicely with the sauce.
