Description
This Creamy Tomato Basil Pasta is a rich and comforting dish featuring al dente pasta tossed in a luscious garlic and white wine cream sauce, studded with fresh tomatoes and fragrant basil. Enhanced with Parmesan cheese and a hint of Italian seasoning, it’s perfect for a quick yet elegant dinner that serves four.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Sauce
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3-4 cloves garlic, minced
- 1/4 cup dry white wine or chicken/vegetable broth
- 1 cup heavy or whipping cream
- 1/2 teaspoon Dijon mustard (optional)
- 1/4 teaspoon Italian seasoning
- 2 medium tomatoes, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup fresh basil, torn (or more, to taste)
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside, reserving some pasta water.
- Make the roux: About 10 minutes before the pasta finishes, melt the butter in a skillet over medium-high heat. Sprinkle in the flour and cook, stirring frequently, for about 1 minute to form a roux.
- Add garlic and deglaze: Stir in the minced garlic, then pour in the white wine or broth. Let the mixture bubble and reduce by half, approximately 30 seconds to 1 minute.
- Create the cream sauce: Whisk in the heavy cream, Dijon mustard, and Italian seasoning until smooth.
- Add tomatoes and simmer: Stir in the chopped tomatoes and cook for about 5 minutes, allowing the sauce to thicken slightly.
- Finish the sauce: Remove the skillet from heat and fold in the grated Parmesan cheese and torn basil leaves.
- Toss pasta and serve: Add the drained pasta to the sauce and toss to coat evenly. If the sauce is too thick, add a tablespoon or so of reserved pasta water to loosen it. Serve immediately with extra Parmesan if desired.
Notes
- Using the reserved pasta water helps adjust sauce consistency and helps it cling better to the pasta.
- White wine adds depth of flavor but can be substituted with vegetable or chicken broth for a non-alcoholic version.
- Dijon mustard is optional but enhances the creaminess and flavor complexity.
- Fresh basil is preferred for bright, aromatic notes; dried basil can be a substitute in a pinch.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
