This creamy basil tomato pasta is like a warm hug on a plate! With fresh tomatoes, creamy sauce, and fragrant basil, it’s super comforting and tasty.
Honestly, who can resist a dish that smells this good? I like to sprinkle some extra parmesan on top because why not? It just makes everything better! 😋
Key Ingredients & Substitutions
Conchiglie (Shell Pasta): This pasta shape holds sauce well, making each bite flavorful. If you can’t find it, try fusilli, penne, or farfalle as great substitutes.
Heavy Cream: For a lighter version, you can use half and half or whole milk, though the sauce may be less creamy. I personally love the richness heavy cream brings to the dish.
Diced Tomatoes: Canned diced tomatoes are convenient, but fresh tomatoes work too! Just chop them finely and simmer longer to break them down.
Fresh Spinach: Baby spinach adds color and nutrients. You can replace it with kale or arugula, but keep in mind that kale takes longer to wilt.
Parmesan Cheese: Traditional for its nutty flavor, but Pecorino Romano can be used for a sharper taste. If you’re dairy-free, look for vegan Parmesan alternatives.
How Do You Make Sure Garlic Doesn’t Burn?
Burnt garlic can turn your dish bitter, so it’s crucial to handle it carefully. The key is to sauté it on medium heat. Here’s how:
- Start with cold oil; this gives you more control over the cooking.
- Add minced garlic and stir constantly for about 30 seconds. You’ll know it’s ready when it’s fragrant.
- If garlic begins to brown quickly, reduce the heat immediately.
This method ensures that you get that lovely garlic flavor without the bitterness. Plus, it helps infuse the olive oil with garlic goodness for the entire dish!
How to Make Creamy Basil Tomato Pasta
Ingredients You’ll Need:
For the Pasta and Sauce:
- 12 ounces conchiglie (shell pasta)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes to complete. You’ll spend approximately 10 minutes cooking the pasta and 15 minutes making the sauce and combining everything. It’s a quick and delicious dish that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the conchiglie pasta according to the package instructions. Aim for an “al dente” texture, which means it should be tender but still have a bit of bite. Once it’s cooked, drain the pasta and set it aside for later.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once the oil is warm, add the minced garlic. Sauté it for about 1 minute until it becomes fragrant but be careful not to let it brown, as that could make it bitter.
3. Add the Tomatoes:
Next, toss in the drained diced tomatoes. Stir and cook for another 2-3 minutes. This step allows the flavors to blend and the tomatoes to heat up.
4. Create the Creamy Sauce:
Now, pour in the heavy cream and sprinkle in the dried basil, red pepper flakes (if you’re using them), and a bit of salt and pepper. Mix everything well and let the sauce simmer for about 3-4 minutes. You want it to thicken slightly, so keep an eye on it as it cooks.
5. Add the Fresh Spinach:
Add the fresh spinach to the sauce and let it cook for about 1-2 minutes until it wilts down. This will add flavor and freshness to your dish!
6. Combine Pasta and Sauce:
Take the cooked pasta and gently add it to the skillet. Toss everything together so the pasta is evenly coated in the creamy sauce. Make sure all the noodles get that delicious flavor!
7. Finish with Parmesan:
Remove the skillet from heat and stir in the grated Parmesan cheese. Keep stirring until the cheese is melted, making the sauce even creamier. Yum!
8. Serve and Enjoy:
It’s time to dig in! Serve the pasta immediately, topping it off with more Parmesan cheese and fresh basil leaves for a lovely finishing touch. Enjoy your delightful creamy basil tomato pasta!
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta is a great alternative that adds extra fiber. For gluten-free options, look for gluten-free conchiglie or any pasta shape you prefer, following the cooking instructions on the package for the best results.
Can I Swap Heavy Cream for a Lighter Alternative?
Yes, you can use half-and-half or whole milk for a lighter version, but keep in mind the sauce will be less rich and creamy. If using milk, consider adding a bit of cornstarch mixed with water to help thicken it as it simmers!
How Do I Store Leftover Creamy Basil Tomato Pasta?
Store leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy, reheat gently on the stove with a splash of milk or cream to bring back the creamy texture. Microwaving is also an option, just stir occasionally to ensure even heating.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to add cooked zucchini, bell peppers, or mushrooms for extra flavor and nutrition. Just sauté them in the olive oil before adding the garlic to ensure they’re tender and delicious!
