Italian · Easy
Jump to recipe ↓
Creamy Tomato & Basil Pasta
Silky tomato sauce, a splash of cream and plenty of basil. Everything comes together in the time it takes to boil the pasta.
Prep5 min
Cook15 min
Total20 min
Serves4
This is our answer to 'there's nothing in the house'. A tin of tomatoes, some garlic and whatever pasta you have. The key is reserving a little starchy pasta water — it turns the sauce glossy and helps it cling to every piece.
Method
- Bring a large pot of well-salted water to the boil and cook the pasta 1 minute less than the packet says. Reserve 1 cup of pasta water before draining.
- Meanwhile, warm the olive oil in a wide pan over medium-low heat. Add garlic and chilli flakes and cook gently for 2 minutes without letting the garlic brown.
- Add the tomatoes with a pinch of salt and simmer for 8–10 minutes, until slightly thickened.
- Lower the heat, stir in the cream and Parmesan, then add the drained pasta with a splash of pasta water. Toss for 1–2 minutes until the sauce coats the pasta.
- Tear in the basil, season with pepper and serve with extra Parmesan.
Cook's notes
- For a vegan version, swap cream for blended cashews and use nutritional yeast instead of Parmesan.
- Stir in a handful of spinach at the end for extra greens.
Allergy note: Always check ingredient labels for allergens such as gluten, dairy, nuts, soy and eggs, particularly when cooking for others.