Creamy Tomato Basil Pasta
This dish involves sautéing garlic and onions, simmering tomatoes with herbs, and combining with cooked pasta and cream to create a rich, velvety sauce. The final dish features tender pasta coated in a smooth, vibrant sauce with fresh basil, finished with a drizzle of olive oil.
Ingredients
Equipment
Method
- Bring a large pot of water to a boil over high heat, then add spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.12 oz spaghetti
- Heat olive oil in a sauté pan over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes, until you see a slight golden color.12 oz spaghetti
- Add minced garlic to the pan and cook until fragrant, about 30 seconds, until it becomes aromatic and slightly golden.12 oz spaghetti
- Stir in halved cherry tomatoes and cook for 3-4 minutes until they soften and release juices, and the mixture appears slightly saucy.12 oz spaghetti
- Pour in heavy cream, stirring constantly; cook for 2-3 minutes until the sauce thickens slightly and becomes creamy.12 oz spaghetti
- Add cooked pasta to the sauce, tossing gently to coat evenly and ensuring the sauce is thick enough to cling to the pasta.12 oz spaghetti
- Remove from heat and fold in chopped fresh basil; season with salt and pepper to taste. Drizzle with additional olive oil if desired before serving.12 oz spaghetti
Notes
Ensure not to overcook the pasta and add basil just before serving for maximum freshness.
This Kuku Paka turned out to be a real flavor bomb, didn’t it? Serve it over fluffy rice or with warm flatbread to soak up all that delicious sauce. If you decide to get creative with spices or sides, drop a comment—I’d love to hear your twists! Happy cooking, and enjoy every mouthful!