Description
There’s something magical about the aroma of fresh basil mingling with ripe summer tomatoes that instantly takes me back to lazy afternoons spent in my grandma’s sunny kitchen. I can still picture her effortlessly tossing spaghetti while the sun streamed through the windows, dust motes dancing in the warm light. Those simple pleasures inspired my Creamy Basil Tomato Pasta, a dish that’s just as comforting yet quick to whip up—perfect for those busy weeknights.
Ingredients
Scale
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3-4 cloves garlic, minced
- 1/4 cup dry white wine or chicken/vegetable broth
- 1 cup heavy/whipping cream
- 1/2 teaspoon Dijon mustard (optional)
- 1/4 teaspoon Italian seasoning
- 2 medium tomatoes, chopped
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup basil (tear it up) or more, to taste
- Salt & pepper to taste
Instructions
- Cook the pasta: Begin by boiling a pot of salted water and cook the 8 ounces of pasta according to the package directions until al dente, usually around 8-10 minutes. Drain and set aside.
- Melt the butter: In a skillet, melt 2 tablespoons of butter over medium-high heat. Allow it to bubble slightly but not brown, creating a rich base for your sauce.
- Create the roux: Sprinkle 1/2 tablespoon of flour into the melted butter. Stir continuously for about 1 minute until it forms a smooth paste and turns light golden.
- Add garlic and wine: Toss in 3-4 cloves of minced garlic and then pour in 1/4 cup of dry white wine (or broth). Let it bubble for 1-2 minutes until it reduces by half, infusing incredible flavor.
- Incorporate the cream: Whisk in 1 cup of heavy cream, along with the 1/2 teaspoon of Dijon mustard and 1/4 teaspoon of Italian seasoning. Stir until the mixture is velvety and thickened slightly.
- Cook the tomatoes: Stir in 2 chopped medium tomatoes and let cook for about 5 minutes, just until they soften and release their juices into the sauce.
- Add cheese and basil: Remove the skillet from heat and mix in 1/2 cup of freshly grated parmesan cheese and 1/2 cup of torn basil. Stir until the cheese melts and everything is well combined.
- Combine with pasta: Toss the drained pasta into the sauce, adding a bit of reserved pasta water if necessary to thin it out. The sauce should cling beautifully to the pasta.
- Serve and enjoy: Plate your creamy basil tomato pasta immediately, garnishing with additional grated parmesan if desired.
Notes
- Use Fresh Ingredients: Fresh tomatoes and basil make a world of difference in flavor. Avoid canned or dried versions for the best result.
- Don't Overcook Pasta: Always cook your pasta al dente. It should have a slight bite so it holds up well when mixed with the creamy basil tomato sauce.
- Cooking Time Matters: Once you add the tomatoes to the sauce, cook just until they soften. This keeps them juicy and vibrant without becoming mushy.
- Avoid Low-Fat Cream: Substituting the heavy cream with lighter options can lead to a thinner sauce that curdles. Stick to full-fat for a rich, smooth texture.
- Pasta Water Magic: If your sauce is too thick, add reserved pasta water a tablespoon at a time. This helps achieve the perfect creamy consistency for your Creamy Basil Tomato Pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg