Tomato Basil Pasta
This tomato basil pasta is full of fresh herbs and of course, tomatoes! I whipped this dish up to get rid of alot of the things in my fridge I was worried that they would go bad while I went on vacation. Safe to say, I will be making this again. You probably already have a lot, if not all, of these ingredients in your home already. So technically that means this is a free meal, haha! If you like this recipe, check out my Garlic and Oil Pasta recipe.
Tomato Basil Pasta
This tomato basil pasta is so simple, yet delicious. The best part is, you probably already have all of these items at home!
Ingredients
- ½ lb fusilli pasta
- 8 oz grape tomatoes
- 3 gloves of garlic minced
- 2 oz basil chiffonade
- 2 tbsp tomato paste
- 2 tbsp unsalted butter
- 1½ tbsp grapeseed oil
- 1 small shallot minced
- 3 tbsp heavy cream
- 2 tsp parsley chopped
- ½ cup parmesan cheese.
- 1 tbsp oregano
- 1 tsp red pepper flake
- reserved pasta water
- salt and pepper to taste
Instructions
- To a pot of boiling water, cook fusilli for 7 minutes, reserve pasta water.
- To a skillet on medium heat, add in grapeseed oil and shallot. Cook shallots until they're translucent. Follow with garlic and tomatoes. Cook for 5 minutes or until tomatoes begin to blister.
- Add in butter. Once melted, cover the tomatoes and cook for an additional 5 minutes. Some tomatoes should be bursting open at this point.
- Add tomato paste into skillet and cook for about 2 minutes, allowing the tomato paste to become a slight burgundy color.
- Add in 1 cup of pasta water into the skillet. Stir to combine. Add in parmesan cheese, basil, red pepper flakes, heavy cream, and half of your parsley. Stir to combine.
- Lower heat to a simmer and add in pasta. Depending on the consistency of the sauce, you may have to use more pasta water. This is based on preference.
- Allow pasta to cook for 2 additional minutes, or until al dente. Top with remaining parsley and serve immediately.
