Rich and Creamy Tomato Basil Pasta
Author: Chef Shosh
Serves: 5 Servings
- 1 lb uncooked pasta of your choice
- 3 tbsp olive oil
- 4 cloves fresh minced garlic
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes (optional)
- ½ cup cherry tomatoes sliced in halves
- ¼ cup white wine
- 1 large 28 oz can of crushed tomatoes
- ¼ cup heavy cream
- ½ cup grated parmesan or pecorino (or a combination)
- 2 tbsp chopped fresh basil
- fresh basil and parmesan or pecorino (garnish)
- In a large pot, cook pasta according to package instructions. Be sure to salt the pasta water very liberally.
- Meanwhile, in a large pot on low heat, sauté garlic in olive oil with salt, oregano and pepper flakes.
- After one minute, add cherry tomatoes and wine and continue to cook on low heat until most of wine has evaporated.
- Add can of crushed tomatoes and cook on medium heat for about 4 minutes until the sauce begins to simmer.
- Add heavy cream and parmesan/pecorino and stir until sauce is a creamy pink color.
- Allow for sauce to continue cooking for about 3 more minutes and add basil.
- Once pasta is cooked, reserve ¼ cup of the salted pasta water and add to sauce along with pasta.
- Use tongs to gently fold pasta noodles into sauce and remove from heat.
- Serve immediately and garnish with fresh basil and cheese.
Recipe by Chef Times Two at https://www.cheftimestwo.com/rich-and-creamy-tomato-basil-pasta/
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