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To make creamy tomato basil pasta, you need the following: - 12 oz (340 g) pasta (fettuccine or penne) - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 can (14 oz) diced tomatoes, drained (or fresh tomatoes, diced) - 1 cup heavy cream - 1 teaspoon sugar (optional, to balance acidity) - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1 cup fresh basil leaves, chopped (plus extra for garnish) - 1/2 cup grated Parmesan cheese (plus more for serving) When picking tomatoes, I suggest using Roma or San Marzano. These types are sweet and flavorful. Fresh basil is key to this dish. It has a bright taste compared to dried. Always choose vibrant green basil for the best flavor. If you want a lighter dish, you can use half-and-half instead of heavy cream. For a vegan option, try coconut cream or cashew cream in place of the heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy. To start, fill a large pot with salted water and bring it to a boil. Add 12 oz of pasta, like fettuccine or penne. Cook the pasta according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Remember to reserve 1 cup of pasta water before you drain it. This water helps the sauce stick to the pasta later. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 minced garlic cloves. Sauté the garlic for about 1 minute until it smells great. Be careful not to burn it. Next, add 1 can of drained diced tomatoes. Cook these for about 4 to 5 minutes until they soften. If you want to use fresh tomatoes, just sauté them until they release their juices. Now, lower the heat and pour in 1 cup of heavy cream. Stir until it mixes well. If your sauce seems too thick, add some reserved pasta water a little at a time until it’s just right. After the sauce is ready, it’s time to mix it with the pasta. Add the cooked pasta directly to the sauce and toss it well. This helps the pasta soak up the flavors. Stir in 1 cup of chopped fresh basil and 1/2 cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes creamy. You can check the taste and add more salt or pepper if you like. For the full recipe, you can refer to the detailed instructions provided. Enjoy the process of making your creamy tomato basil pasta! To get the perfect creamy texture, adjust with pasta water. When you drain your pasta, save about one cup of that starchy water. Add a little at a time to your sauce until it reaches your desired creaminess. This water helps the sauce cling to the pasta nicely. For balancing flavors, taste your sauce as you cook. Sometimes it needs a pinch of salt or a dash of pepper. If your sauce is too acidic, add a teaspoon of sugar. This small change can make a big difference. If you are busy, you can make this dish ahead of time. Cook the pasta and sauce, then store them separately. When you are ready to eat, just heat them up and combine. Another tip is to multitask. While your pasta boils, start making the sauce. This way, you save time and enjoy your meal faster. For a lovely presentation, plate your pasta in the center of a shallow bowl. This gives it a nice look. You can sprinkle extra Parmesan cheese on top for a cheesy finish. Garnish with fresh basil leaves. They add color and a fresh smell. A drizzle of olive oil can also enhance the dish's look and taste. {{image_2}} You can make your creamy tomato basil pasta even better with extra ingredients. Consider adding some protein like: - Chicken - Shrimp - Tofu Adding these proteins gives the dish a heartier feel. You can also boost the nutrition with veggies. Try adding: - Spinach - Bell peppers - Zucchini These veggies add color and flavor to the dish. They also make it more filling. To elevate the taste, you can infuse the sauce with more herbs and spices. Try adding fresh herbs like thyme or rosemary for a nice twist. You can also play with different cheese options. For example, use ricotta for creaminess or mozzarella for a stretchy texture. This gives the dish more depth and flavor. If you need gluten-free options, choose gluten-free pasta brands. They work just as well in this recipe. For a vegan version of creamy tomato basil pasta, use plant-based cream and skip the cheese. This way, everyone can enjoy this delicious dish! You can find the full recipe to guide you through these variations. To keep your creamy tomato basil pasta fresh in the fridge, first, let it cool to room temperature. Then, store it in an airtight container. This helps keep it from drying out. Enjoy your pasta within three to four days for the best taste. If you want to freeze creamy pasta, make sure it cools down first. Portion it into freezer-safe bags or containers. Remember to leave some space, as it will expand when frozen. It can last up to three months in the freezer. When ready to eat, just thaw it overnight in the fridge. To reheat without losing texture, use the stovetop. Place the pasta in a skillet over low heat. Add a splash of water or cream to help loosen the sauce. Stir gently, and heat until warmed through. If your sauce seems too thick, you can adjust it by adding a little more cream or pasta water. This helps bring back that creamy consistency. Leftovers last in the fridge for about three to four days. After this, the quality may decline. If you notice any off smells or changes in texture, it's best to discard it. Signs the pasta has gone bad include mold, an off smell, or a change in color. Always trust your senses when it comes to food safety. You can easily make this dish vegan. Swap heavy cream for coconut cream or cashew cream. Use nutritional yeast in place of Parmesan cheese for a cheesy flavor. You can also add a splash of almond milk for extra creaminess. Yes, fresh tomatoes work well! Choose ripe tomatoes for the best taste. Chop them into small pieces. Cook them until they soften and release their juices. This may take a few extra minutes compared to canned tomatoes. To prevent sticking, stir the pasta in boiling water. Use plenty of salted water, too. After draining, toss the pasta with a little olive oil. This keeps the strands separate and helps the sauce cling better. A light white wine pairs nicely. Try a Sauvignon Blanc or Pinot Grigio. These wines complement the dish without overpowering it. They enhance the creamy and tomato flavors perfectly. For the full recipe, check out the detailed steps above. In this blog post, we explored how to make Creamy Tomato Basil Pasta. We covered the best ingredients, cooking steps, and tips for perfecting the dish. Remember, fresh basil and quality tomatoes make a big difference. Don’t hesitate to try variations and adjust for dietary needs. The right storage can keep leftovers fresh for days. Enjoy your cooking journey and impress your friends with this creamy delight.

Creamy Tomato Basil Pasta

Satisfy your dinner cravings with this Creamy Tomato Basil Pasta recipe, perfect for any night! Combining fresh tomatoes, fragrant basil, and rich cream, this dish is easy to make and full of flavor. Whether you’re cooking for family or enjoying a quiet night in, this meal will impress. Ready to dive into creamy goodness? Click through for the full recipe and start creating your delicious feast tonight!
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Ingredients
  

12 oz (340 g) pasta (fettuccine or penne)

2 tablespoons olive oil

4 cloves garlic, minced

1 can (14 oz) diced tomatoes, drained (or fresh tomatoes, diced)

1 cup heavy cream

1 teaspoon sugar (optional, to balance acidity)

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1 cup fresh basil leaves, chopped (plus extra for garnish)

1/2 cup grated Parmesan cheese (plus more for serving)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.

    Prepare the Sauce: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

      Add Tomatoes: Stir in the drained diced tomatoes and cook for 4-5 minutes until they start to soften. If using fresh tomatoes, sauté until they are released their juices.

        Create Creamy Base: Lower the heat and pour in the heavy cream. Stir well until combined. If the mixture seems too thick, gradually add reserved pasta water until desired creaminess is achieved.

          Season the Sauce: Add the sugar (if using), oregano, red pepper flakes, salt, and pepper. Allow the sauce to simmer gently for about 2-3 minutes.

            Combine Pasta and Sauce: Add the cooked pasta directly to the sauce, tossing to coat evenly. Stir in the chopped basil and Parmesan cheese until the cheese melts and the sauce is creamy.

              Serve: Divide the pasta among serving plates and garnish with extra fresh basil and Parmesan cheese on top.

                - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  Enjoy your creamy tomato basil pasta as a comforting weeknight dinner or a delightful dish for entertaining guests!