Creamy Tomato Basil Pasta
A quick and satisfying pasta dish featuring fresh tomatoes, aromatic basil, and a luscious cream sauce, perfect for busy weeknights.
Equipment
- Large Pot
- Skillet
Ingredients
- 8 oz. uncooked pasta (any shape)
- 2 Tbsp. butter
- ½ Tbsp. all-purpose flour
- 3-4 cloves garlic minced
- ¼ cup dry white wine (or chicken/vegetable broth, optional)
- 1 cup heavy or whipping cream
- ½ tsp. Dijon mustard (optional)
- ¼ tsp. Italian seasoning
- 2 medium tomatoes chopped
- ½ cup freshly grated Parmesan cheese
- ½ cup fresh basil leaves torn into pieces
- to taste salt
- to taste pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water, then drain.
- Melt butter in a skillet over medium-high heat. Sprinkle in flour and stir for about 1 minute to create a roux.
- Add minced garlic and cook for 30 seconds. Pour in white wine or broth, simmering until reduced by half.
- Slowly whisk in heavy cream, Dijon mustard, and Italian seasoning. Cook until slightly thickened.
- Add chopped tomatoes and cook for 5 minutes. Remove from heat and stir in Parmesan cheese and fresh basil.
- Toss the drained pasta in the sauce, adding reserved pasta water as needed to adjust consistency.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.