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Irresistibly Creamy Basil Tomato Pasta: Your Quick Gourmet Fix

Creamy Basil Tomato Pasta
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Nutrition

Find it online: https://recipecrown.com/creamy-basil-tomato-pasta/