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.