Creamy Tomato Basil Pasta
Ingredients:
- 8 oz elbow noodles (or any pasta of your choice)
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
Instructions:
- Cook the Pasta: Boil water in a large pot and cook the elbow noodles according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the Tomatoes: Pour in the canned diced tomatoes with their juices into the skillet. Stir well and let it simmer for about 5-7 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
- Add the Cream: Pour in the heavy cream and stir until well combined with the tomato mixture. Let it simmer gently for another 2-3 minutes.
- Combine with Pasta: Add the cooked elbow noodles into the skillet with the tomato cream sauce. Toss everything together until the pasta is evenly coated with the sauce.
- Finish and Serve: Sprinkle the grated Parmesan cheese over the pasta and gently toss again. Season with salt and pepper to taste. Garnish with chopped fresh basil leaves for an extra burst of flavor and aroma.
- Enjoy: Serve your creamy tomato basil pasta hot, and savor each comforting bite that reminds you of simpler times. Pair it with a side salad or some garlic bread for a complete meal.
This recipe takes the basic elements of your childhood favorite and transforms them into a creamy, indulgent dish that still holds the same soul-soothing qualities. Let me know if you’d like any adjustments or further suggestions
