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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Main Course, Pasta
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti uncooked
  • 3 cloves garlic minced
  • 1 medium onion chopped
  • 1 cup cherry tomatoes halved
  • 1 cup heavy cream
  • 1/4 cup fresh basil chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Large pot for boiling pasta
  • Sauté pan
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. 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
  2. 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
  3. Add minced garlic to the pan and cook until fragrant, about 30 seconds, until it becomes aromatic and slightly golden.
    12 oz spaghetti
  4. 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
  5. Pour in heavy cream, stirring constantly; cook for 2-3 minutes until the sauce thickens slightly and becomes creamy.
    12 oz spaghetti
  6. 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
  7. 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.