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Creamy Tomato Pasta with Basil and Parmesan

Creamy tomato pasta tossed with fresh basil and parmesan cheese. A quick, comforting dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 People
Course: Main Course
Calories: 520
Ingredients Method Notes

Ingredients
  

  • - 12 oz 340g pasta (penne/fusilli)
  • - 2 tbsp olive oil
  • - 3 garlic cloves minced
  • - 1 28oz/800g can crushed tomatoes
  • - 1/2 cup heavy cream
  • - 1/4 cup fresh basil chopped
  • - 1/2 cup grated parmesan cheese
  • - 1 tsp sugar
  • - 1/2 tsp red pepper flakes optional
  • - Salt and black pepper to taste

Method
 

  1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
  2. Heat olive oil in large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
  3. Pour in crushed tomatoes. Stir in sugar, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
  4. Reduce heat to low. Stir in heavy cream and simmer for 2 minutes.
  5. Add drained pasta to sauce. Toss to coat, adding reserved pasta water as needed.
  6. Remove from heat. Stir in parmesan cheese and fresh basil.
  7. Serve immediately with extra parmesan and basil garnish.

Notes

• For vegetarian version, ensure parmesan is vegetarian-friendly
• Add grilled chicken or mushrooms for protein boost
• Substitute half-and-half for lighter version
• Best consumed fresh, but refrigerates well for 2 days