Tomato Basil Pasta
When you want a simple homemade meal, this recipe is for you. The homemade sauce comes together quickly, making a cozy meal for busy nights.
Servings: 6 people
Equipment
- Saucepan
- Colander
- Large Pot
- measuring cups and spoons
- wooden spoon
- Knife and cutting board
Ingredients
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic
- 2 Tablespoons tomato paste
- ½ teaspoon red pepper flakes
- 28 ounce can of crushed tomatoes
- ¼ cup chicken stock or white cooking wine
- 1 pound penne pasta
- ½ cup heavy cream
- ¼ cup grated parmesan cheese plus more for topping
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup freshly chopped basil leaves
Instructions
- In a saucepan over medium heat, heat oil and add garlic, and cook for around 30 seconds. Stir in crushed tomatoes, tomato paste and red pepper flakes. Cook for one minute, stirring constantly.
- Add stock or wine and cook, stirring frequently, for about 3 minutes. Partially cover and reduce heat to low, stirring occasionally for about 20 to 25 minutes, until sauce is thickened.
- Meanwhile, cook pasta in boiling water with a small amount of oil and salt, for approx.12 minutes, until done. Drain, reserving ½ cup of pasta water.
- Stir cream and parmesan cheese into the sauce. Add some of the pasta water if necessary to control the consistency of the sauce. Season with salt and pepper, to taste. Add sauce to the cooked pasta, stir in basil, and top with parmesan cheese.
Notes
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: The sauce (without pasta) freezes well for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
Reheat: Warm leftover sauce on the stove over medium heat, adding a splash of milk or water to loosen the sauce if needed.
Nutrition
Serving: 2cups | Calories: 460kcal | Carbohydrates: 69g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 26mg | Sodium: 511mg | Potassium: 662mg | Fiber: 5g | Sugar: 9g | Vitamin A: 849IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 3mg