Tomato Basil Pasta (Quick and Easy)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
634 kcal
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Course
Main Course
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Cuisine
Italian
Tomato Basil Pasta (Quick and Easy)
Description
Tomato Basil Pasta (Quick and Easy) features a sauce built from tomato paste, canned crushed tomatoes, and dry white wine, which is cooked down to intensify flavor and thicken. Garlic and a pinch of red pepper flakes provide aromatic and mild spicy notes. After developing the sauce, heavy cream and Parmesan cheese are blended in to create a creamy texture that clings to the cooked pasta. The fresh chopped basil stirred in at the end adds herbal brightness. The pasta is cooked al dente and combined with the sauce, with some reserved pasta water used to adjust consistency as needed.
The dish offers a balance of acidity from tomatoes and wine with richness from cream and cheese, producing a satisfying pasta meal. It is versatile with pastas and can be served with additional Parmesan cheese. The recipe includes salt and black pepper to taste, enhancing the overall flavor.
Leftovers can be refrigerated for 2-3 days and reheated gently. Dry white wine may be substituted with chicken broth if desired. The recipe's method of slow sauce reduction enhances depth without complex techniques, making it practical for home cooks.
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons garlic minced
- 2 tablespoons tomato paste
- pinch red pepper flakes
- 1 ounce crushed tomatoes canned
- 1/4 cup white wine dry
- 1 pound pasta
- 1/2 cup heavy cream
- 1/4 cup Parmesan Cheese plus more for serving, grated
- black pepper ground
- salt
- 1/2 cup basil chopped, fresh leaves
Instructions
- In a medium saucepan over medium heat, heat oil until it starts to shimmer. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, red pepper flakes, and crushed tomatoes. Cook for one minute, stirring constantly.
- Add wine and cook, stirring frequently, until about 3/4 of liquid has evaporated, 2 to 3 minutes. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, about 20 to 25 minutes.
- Meanwhile, cook pasta in boiling water until al dente. Drain, reserving 1/4 cup of pasta water.
- Stir in cream and parmesan cheese to the sauce. Add more water, if necessary to adjust the consistency of the sauce. Season with salt and pepper, to taste. Add sauce to cooked pasta. Stir in basil and serve with additional parmesan cheese.
Notes
- Use any pasta shape you prefer; penned pasta is a common choice here.
- If avoiding alcohol, replace dry white wine with chicken broth without altering cooking times.
- Store leftover pasta in the refrigerator for up to 3 days and reheat gently to maintain sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 634kcal | 32% |
| Carbohydrates | 88g | 29% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 46mg | 15% |
| Sodium | 178mg | 7% |
| Potassium | 375mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 123mg | 12% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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