Creamy Tomato Basil Pasta

• •12 oz Fettuccine or Spaghetti (or pasta of choice)
• •2 tbsp Olive Oil
• •4 cloves Garlic (minced)
• •28 oz Canned Crushed Tomatoes
• •1 cup Heavy Cream
• •1 cup Fresh Basil Leaves (chopped, plus extra for garnish)
• •1 cup Parmesan Cheese (grated, plus extra for serving)
• •1 tsp Red Pepper Flakes (optional, for a little heat)
• •to taste Salt
• •to taste Black Pepper (freshly ground)
• •1 cup Pasta Water (reserved)

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and optional red pepper flakes, cooking for about 1 minute until fragrant, being careful not to burn the garlic.

3. 3

   Pour in the crushed tomatoes. Bring the sauce to a gentle simmer and cook for 10-15 minutes, allowing it to thicken slightly and flavors to meld. Season with salt and freshly ground black pepper to taste.

4. 4

   Reduce the heat to low, then stir in the heavy cream and chopped fresh basil. Mix well until combined and heated through, about 1-2 minutes.

5. 5

   Add the cooked, drained pasta directly to the sauce in the skillet. Toss to coat evenly. Stir in the grated Parmesan cheese and a splash or two of the reserved pasta water if the sauce seems too thick, to achieve a smooth, creamy consistency.

6. 6

   Serve immediately, garnished with extra fresh basil and a sprinkle of Parmesan cheese.

Chef's Tips

• 💡Always reserve some pasta water! It's a chef's secret for emulsifying sauces and helping them cling beautifully to the pasta.
• 💡For an extra layer of flavor, you can sauté 1/2 a finely diced onion or shallot with the garlic in step 2.
• 💡Feel free to add grilled chicken or shrimp at the end for a more substantial meal.