Creamy Tomato Basil Pasta
This creamy tomato basil pasta features al dente pasta enveloped in a rich, creamy sauce made from sun-ripened tomatoes, fragrant garlic, and heavy cream, with fresh basil leaves adding a vibrant burst of flavour
Ingredients
- 160 g penne (or pasta of your choice)
- 18 pcs cherry tomatoes sliced in half
- 1 handful of fresh basil leaves chopped
- 8 garlic cloves minced
- 150 ml heavy cream
- 1 tbsp tomato paste
- 2-3 tsp sugar
- Pinch of salt and pepper
- About 1-2 tsp chilli flakes (plus extra for garnish)
- Pasta water
- Splash of white wine
- Parmesan cheese (for garnish)
Instructions
- Boil water in a pot over high heat and cook the pasta with some salt for 2 minutes less than the package instructions recommend.
- When the pasta is cooked, drain them over a strainer. Reserve a cup of pasta water.
- Prepare the ingredients - mince garlic cloves, slice the cherry tomatoes in half, and chop the basil leaves.
- In a frying pan, heat some oil over medium heat, then stir-fry the minced garlic until fragrant. Add in cherry tomatoes and cook until softened.
- Stir in heavy cream and tomato paste.
- Season with sugar, salt, and pepper, then add in freshly chopped basil and sprinkle some chilli flakes. Mix well.
- Add in a splash of white wine and pasta water, then toss with the cooked pasta.
- Transfer the dish to a serving plate, and garnish with a sprinkle of chilli flakes and parmesan cheese.