Description
A silky, tomato-forward pasta dish brightened with fresh basil and garlic, finished with cream for a velvety coating.
Ingredients
- 8 oz Spaghetti or fettuccine
- 1/4 cup fresh Basil (roughly torn)
- 4 cloves fresh Garlic, minced
- 1 cup ripe Tomatoes, chopped
- 2 tbsp extra virgin Olive oil
- 1 cup Heavy cream
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to package instructions. Drain and set aside, reserving a splash of pasta water.
- Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1–2 minutes until fragrant, watching closely to prevent browning.
- Add the chopped ripe tomatoes to the skillet and cook for about 5 minutes, stirring occasionally until they soften and release juices.
- Reduce the heat and stir in the heavy cream. Cook for a few minutes until the sauce thickens slightly and becomes glossy.
- Season with salt and pepper to taste. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to loosen it.
- Toss the cooked pasta with the sauce and the fresh basil until evenly coated.
- Serve hot, garnished with additional basil leaves if desired.
Notes
If tomatoes aren’t at their peak, use canned crushed tomatoes. For a lighter twist, consider substituting half the cream with plain yogurt or cottage cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian