Creamy Tomato Basil Pasta

Ingredients

• Extra virgin olive oil (for sautéing)
• 3 Garlic (cloves, minced)
• 2 Shallots (finely chopped)
• 1 tbsp Tomato paste
• 1.5 cup Cherry tomatoes (halved; about 200-300g)
• 1.5 cup Heavy cream
• Pasta water (a splash, reserved from cooking)
• Grated Parmesan (plus extra for finishing)
• 1 handful Fresh basil (big handful)
• Chili flakes (to taste (optional))
• Salt & pepper (to taste)
• 11 oz Pasta of choice (about 300-350g)

Steps

1. 1

   Cook pasta in a large pot of salted water until al dente according to package directions.

2. 2

   Reserve a splash of the starchy pasta water, then drain the pasta and set aside.

3. 3

   Heat olive oil in a large pan over medium heat. Add the chopped shallots and sauté until soft and slightly golden.

4. 4

   Add the minced garlic to the pan and cook until fragrant, about 30-60 seconds.

5. 5

   Stir in the tomato paste and cook for 1 minute to deepen the flavor.

6. 6

   Add the halved cherry tomatoes and cook them down until they are softened and have released their juices.

7. 7

   Pour in the heavy cream and add the chili flakes, salt, and pepper to taste.

8. 8

   Let the sauce simmer for a few minutes until it becomes creamy and slightly thickened.

9. 9

   Stir in the grated Parmesan cheese until completely melted and incorporated into the sauce.

10. 10

    Add the cooked pasta and the reserved splash of pasta water to the pan.

11. 11

    Toss everything together until the sauce is silky and coats the pasta evenly.

12. 12

    Finish by stirring in fresh basil and topping with extra Parmesan. Serve immediately.

Notes

For the best results, use fresh basil and high-quality Parmesan cheese. The pasta water is key to achieving a silky, emulsified sauce that clings to the noodles.

Nutrition per serving

• main
• pasta
• vegetarian
• creamy
• dinner
• easy
• comfort food