Tomato Basil Pasta (Quick and Easy)
An easy weeknight pasta dinner with tomatoes and basil that comes together in less than 30 minutes!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- pinch red pepper flakes
- 1 28 ounce can crushed tomatoes
- 1/4 cup dry white wine
- 1 pound pasta
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese plus more for serving
- ground black pepper
- salt
- 1/2 cup fresh basil leaves chopped
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
SUBSTITUTIONS: We usually use penned pasta, but you can use any type of pasta that you like. You can substitute the dry white wine with chicken broth, if desired.
STORAGE: Store leftovers in the fridge for 2-3 days. Reheat in the microwave until warm.
Nutrition
Serving: 0g | Calories: 634kcal | Carbohydrates: 88g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 178mg | Potassium: 375mg | Fiber: 3g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 2.7mg | Calcium: 123mg | Iron: 1.9mg