This creamy basil tomato pasta is a true comfort dish! With fresh tomatoes, fragrant basil, and creamy sauce, it’s both tasty and easy to whip up.
Making this pasta always cheers me up! I love when the house fills with the yummy smell of basil. Pair it with a simple salad, and you have a fantastic dinner ready to enjoy!
Key Ingredients & Substitutions
Orecchiette Pasta: This pasta shape is perfect for holding the sauce. If you can’t find it, any other small pasta like penne or fusilli works well too. Just make sure it’s pasta you love!
Cherry Tomatoes: Fresh cherry tomatoes add a burst of sweetness. If they’re not in season, you can use canned diced tomatoes instead! They’re just as tasty and convenient.
Heavy Cream: For the creamy base, heavy cream gives richness. You can replace it with half-and-half or a non-dairy cream for a lighter or dairy-free option.
Fresh Basil: Basil is a must! Dried basil can work in a pinch, but fresh adds that lovely aroma. If you have it, add some oregano or parsley for extra flavor too!
How Do You Get the Perfect Creamy Sauce?
Getting your sauce creamy and delicious is key to this dish. Here are my tips to make it perfect:
- Start with sautéing garlic in oil until it’s fragrant but not brown. This prevents bitterness and brings out the garlic’s sweetness.
- Allow the tomatoes to cook down properly to release their juices. This creates a flavorful base for the sauce.
- When adding the cream, reduce the heat to low. This keeps it from boiling, which can cause the cream to separate.
- Make sure to mix in the Parmesan cheese until it’s fully melted for a lovely, uniform texture.
- If the sauce seems thick once you’ve added the pasta, slowly incorporate reserved pasta water. This helps it cling perfectly to the pasta!
Creamy Basil Tomato Pasta
Ingredients You’ll Need:
- 12 oz orecchiette pasta (or your preferred pasta)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (or 2 medium fresh tomatoes, chopped)
- 1/2 cup canned crushed tomatoes (optional for extra sauce)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/2 cup fresh basil leaves, chopped, plus extra for garnish
- Salt and freshly ground black pepper, to taste
Time Needed:
This recipe will take about 20-25 minutes to prepare. You’ll spend around 10 minutes preparing the ingredients and cooking the pasta, followed by 10-15 minutes to create the delicious creamy sauce. It’s a quick, delightful dish that’s great for weeknights or any time you crave comfort food!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the orecchiette (or your preferred pasta) and cook according to the package instructions until it’s al dente. When done, don’t forget to reserve about 1 cup of the pasta water before draining the pasta. Set it aside!
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once the oil is warm, add the minced garlic. Sauté it for about 1 minute until it becomes fragrant, but watch out! You don’t want it to brown—just enough to bring out that delicious garlic flavor.
3. Cook the Tomatoes:
Now, add the halved cherry tomatoes (and the chopped fresh tomatoes if you’re using them) to the skillet. Cook them for about 5-7 minutes, stirring occasionally. You want the tomatoes to soften and release their tasty juices into the pan.
4. Create the Sauce:
If you like a saucy pasta, stir in the optional crushed tomatoes and let the mixture simmer gently for about 3 minutes. This will enhance the flavor even more!
5. Make it Creamy:
Lower the heat and pour in the heavy cream. Stir until the sauce is creamy and takes on a lovely pinkish hue. This is where the magic happens!
6. Add Cheese:
Stir in the grated Parmesan cheese, mixing until it’s all melted into the sauce. The sauce should be smooth and rich now—so good!
7. Combine Pasta and Sauce:
Next, add the drained pasta to the skillet with the sauce. Toss everything together gently until the pasta is evenly coated. If the sauce feels too thick, add the reserved pasta water a little at a time until it reaches your desired consistency.
8. Stir in Fresh Basil:
Take the chopped fresh basil and stir it into the pasta, leaving a few leaves aside for garnishing. Season with salt and freshly ground black pepper to taste.
9. Serve and Enjoy:
Dish up your creamy basil tomato pasta while it’s hot, garnishing each serving with fresh basil leaves and additional Parmesan cheese on top. It’s a colorful, flavorful plate that’s sure to impress!
Enjoy this vibrant, creamy, and flavorful tomato basil pasta that brings fresh summer ingredients right to your plate!
FAQ for Creamy Basil Tomato Pasta
Can I Use a Different Type of Pasta?
Absolutely! While orecchiette works beautifully, you can substitute it with any pasta you love—penne, fusilli, or even spaghetti are great options. Just be sure to adjust the cooking time as needed!
Can I Make This Recipe Dairy-Free?
Yes! To make it dairy-free, swap the heavy cream for a non-dairy cream like coconut cream or cashew cream. You can also use nutritional yeast instead of Parmesan cheese for a cheesy flavor without the dairy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, reheat gently on the stove or in the microwave, adding a splash of water or non-dairy milk if the sauce has thickened.
Can I Freeze This Pasta Dish?
While it’s best enjoyed fresh, you can freeze the creamy basil tomato pasta! Just make sure to cool it completely, then store it in a freezer-safe container for up to 2 months. Reheat on the stove, adding a little cream or water to revive the sauce’s creaminess.
