Description
This Creamy Tomato Basil Pasta is a quick skillet pasta with tender shells, fresh tomatoes, garlic, basil, and Parmesan cream sauce. It tastes rich and cozy but still has a fresh tomato finish.
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3 to 4 cloves garlic, minced
- 1/4 cup dry white wine or chicken or vegetable broth
- 1 cup heavy cream 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, plus 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 until al dente. Reserve 1/2 cup pasta water, then drain.
- Make the base: Melt the butter in a large skillet over medium heat. Stir in the flour and cook for 1 minute, then add the garlic and cook for 30 seconds until fragrant.
- Build the sauce: Whisk in the wine or broth, scraping up any flavorful bits from the skillet. Stir in the cream, Dijon mustard if using, and Italian seasoning, then simmer gently for 3 to 4 minutes until slightly thickened.
- Add tomatoes and cheese: Stir in the chopped tomatoes and cook for 2 to 3 minutes until they soften. Lower the heat and stir in the Parmesan until melted and creamy.
- Toss and finish: Add the drained pasta and torn basil to the skillet. Toss for 1 minute, adding a splash of pasta water if the sauce needs loosening, then season with salt and pepper.
Notes
Use freshly grated Parmesan so the sauce melts smoothly instead of turning grainy. Store leftovers in the fridge for up to 3 days and reheat gently with a splash of cream, broth, or water.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: Italian American
Keywords: creamy tomato pasta