Creamy Tomato Basil Pasta

$- 12 oz fettuccine pasta - 2 cups cherry tomatoes, halved - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - ½ cup grated Parmesan cheese (plus extra for serving) - Red pepper flakes (optional, for spice) When I make Creamy Tomato Basil Pasta, I focus on fresh, simple ingredients. The fettuccine pasta is the base of this dish. It cooks quickly and holds the creamy sauce well. I love using cherry tomatoes for their sweet burst of flavor. Their bright color looks great on the plate too. I always add minced garlic for depth. It gives a lovely aroma and taste. Heavy cream makes the sauce rich and smooth. Fresh basil adds a wonderful pop of green and a hint of sweetness. In terms of seasoning, I use dried oregano for a warm, earthy flavor. Salt and pepper bring out all the tastes nicely. Parmesan cheese adds a touch of saltiness and creaminess. If you want some heat, a pinch of red pepper flakes does the trick. This recipe is not just easy; it’s also flexible. Feel free to play with the ingredients. You can swap in your favorite pasta or add extra veggies. For the full recipe, check out the instructions! First, grab a large pot and fill it with water. Add salt to the water. Bring it to a boil. Once boiling, add 12 ounces of fettuccine pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Before draining, reserve half a cup of pasta water. Drain the pasta in a colander and set it aside. Next, take a large skillet and heat 1 tablespoon of olive oil over medium heat. Once hot, add 3 minced garlic cloves. Cook it for about 1 minute. Stir often to avoid burning the garlic. After that, toss in 2 cups of halved cherry tomatoes. Season with 1 teaspoon of dried oregano, salt, and pepper to taste. Cook this mixture for 5 to 7 minutes. You want the tomatoes to soften and start to burst. Now, lower your heat and stir in 1 cup of heavy cream. Let it simmer gently for about 3 to 4 minutes. Mix in ½ cup of grated Parmesan cheese. Keep stirring until the cheese melts, and the sauce becomes smooth. If the sauce seems too thick, add some of the reserved pasta water slowly until you achieve your desired consistency. Finally, add the cooked fettuccine to the skillet. Gently toss the pasta in the creamy sauce to coat it well. Stir in 1 cup of chopped fresh basil. Adjust the seasoning with more salt, pepper, or even red pepper flakes if you like some heat. Serve this delicious dish in a wide bowl. Top it with extra Parmesan and fresh basil leaves for a lovely finish. For the full recipe, check out the link. To get the best texture, cook your pasta until it is al dente. This means it should have a slight bite when you chew it. Follow the package directions, but keep an eye on the timer. It usually takes about 8 to 10 minutes for fettuccine. Reserving pasta water is key. Before you drain your pasta, save about half a cup of the starchy water. This water helps make your sauce creamy and ties everything together. Garlic adds a lot of flavor, so use fresh cloves. I like to use three cloves, but you can add more if you love garlic. As for herbs, fresh basil is best. It gives a bright taste. You can also add a teaspoon of dried oregano for more depth. Using fresh ingredients makes a big difference. Choose ripe cherry tomatoes for the best flavor. They should be sweet and juicy. Fresh basil brings a lovely aroma and vibrant color to your dish. For a beautiful serve, use wide bowls. This allows the sauce to shine. Drizzle a little olive oil on top and sprinkle with freshly cracked black pepper. Garnish with extra Parmesan cheese and fresh basil leaves. This makes the dish look appetizing and inviting. Serve your creamy tomato basil pasta warm and enjoy it right away. You can pair it with a side salad or garlic bread for a complete meal. {{image_2}} You can switch up the pasta you use. Try penne or spaghetti. Both work well with the sauce. If you need a dairy-free option, use coconut cream. It gives a nice flavor and a creamy texture. You can also use cashew cream for a nutty twist. This way, you still enjoy a rich taste. Adding proteins can boost the meal. Chicken or shrimp adds heartiness. Cook them separately, then mix them into the pasta. You can also add vegetables for extra crunch. Spinach or bell peppers are great choices. Just sauté them with the garlic or toss them in with the tomatoes. Different regions add their flair to tomato sauces. In Italy, you might find basil and garlic as staples. In the South, you can add a bit of heat with cayenne pepper. If you want a touch of Asian flavor, try adding soy sauce or ginger. Each twist gives a new life to the creamy tomato basil pasta. To keep your creamy tomato basil pasta fresh, store it right. First, let it cool to room temperature. Then, place it in an airtight container. This helps keep moisture in and odors out. Use a glass or plastic container with a tight lid. Make sure to eat it within three days for the best taste. When reheating, avoid the microwave if you can. Instead, use a skillet. Heat it on low and add a splash of water or broth. This keeps the sauce creamy. Stir often to prevent sticking. If you must use the microwave, heat it in short bursts. Stir in between to help it heat evenly. Watch out for a watery sauce. If it gets too thin, stir in some extra cheese or cream to restore the texture. To make this dish vegan, swap heavy cream with coconut cream or cashew cream. For cheese, use nutritional yeast or vegan cheese. These swaps keep the creamy texture while making it plant-based. You still get the rich flavor without any dairy. Yes, you can freeze this pasta. To do this, let it cool completely. Store it in an airtight container. When you’re ready to eat, thaw it in the fridge overnight. Reheat gently on the stove. You may need to add a touch of water to thin the sauce. This pasta pairs well with garlic bread or a fresh side salad. A simple arugula salad with lemon dressing adds a nice crunch. You can also serve it with roasted vegetables for extra flavor. These sides complement the creamy sauce nicely. To adjust spice, simply add or reduce red pepper flakes. If you want more heat, sprinkle in extra flakes while cooking. If it’s too spicy, add a bit more cream or cheese to mellow it out. You can always taste and adjust as you go! Creamy Tomato Basil Pasta is simple to make with tasty ingredients. We covered essential ingredients, step-by-step cooking, and helpful tips. You can adapt the recipe with variations and store leftovers easily. This dish is great for any meal. With some practice, you can perfect it. Enjoy your flavorful pasta, and don’t forget to share it with others. Cooking can be fun and rewarding!$

Looking for a quick and delicious meal? Try this creamy tomato basil pasta that's both easy to make and bursting with flavor! With cherry tomatoes, fresh basil, and a rich creamy sauce, this dish is sure to impress at any dinner. Perfect for busy nights, it’s customizable with your favorite veggies or proteins.

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Ingredients

12 oz fettuccine pasta

2 cups cherry tomatoes, halved

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup fresh basil leaves, chopped

1 teaspoon dried oregano

Salt and pepper to taste

½ cup grated Parmesan cheese (plus extra for serving)

Red pepper flakes (optional, for spice)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, stirring often to avoid burning.

Add the Tomatoes: Toss in the halved cherry tomatoes, oregano, salt, and pepper. Cook for 5-7 minutes until the tomatoes are softened and start to burst.

Make it Creamy: Lower the heat and stir in the heavy cream, allowing it to simmer gently for 3-4 minutes. Mix in the grated Parmesan cheese until melted and the sauce is smooth.

Combine Everything: Add the cooked fettuccine to the skillet, then gently toss to coat the pasta in the creamy tomato sauce. If the sauce is too thick, slowly mix in some of the reserved pasta water until you reach your desired consistency.

Add Freshness: Stir in the chopped basil, and adjust seasoning with more salt, pepper, or red pepper flakes as desired.

Serve: Divide the pasta among serving plates and top with additional Parmesan cheese and fresh basil leaves for garnish.

Prep Time: 10 min | Total Time: 25 min | Servings: 4

- Presentation Tips: Serve in a wide bowl, and drizzle with a bit of extra virgin olive oil and a sprinkle of freshly cracked black pepper for an elegant touch.