Creamy Tomato Basil Pasta Bowl
A delightful fusion of creamy pasta sauce and fresh basil, bringing Italian flavors to your table.
Equipment
- 1 Large pot
- 1 large pan
- 1 Wooden spoon
Ingredients
Pasta
- 12 oz spaghetti
Sauce
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 28 oz can of crushed tomatoes
- 1 cup heavy cream
- 1/4 cup fresh basil leaves chopped
- Salt and pepper to taste
Garnish
- Grated Parmesan cheese
Instructions
Preparation
- Gather all ingredients and equipment. Chop the onion and garlic, and measure out the necessary amounts of olive oil, crushed tomatoes, and cream.
- Heat olive oil in a large pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the crushed tomatoes. Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally to prevent sticking.
Pasta
- In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Combine
- Reduce the heat under the sauce to low and stir in the heavy cream and chopped basil. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
Serve
- Serve the pasta hot, topped with freshly grated Parmesan cheese. Enjoy with your favorite side dish.
Storage
- Allow the pasta to cool completely before storing in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months.
Notes
Pro Tips: Choose long pasta like spaghetti to capture the sauce. Use freshly grated Parmesan for added flavor. Ingredient Substitutions: Half-and-half can replace cream for a lighter dish. How to Serve: Pair with garlic bread or a green salad. Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the sauce ahead and store it separately from the pasta for best texture.