Creamy Tomato Basil Pasta (Print version)
Crushed tomatoes simmer briefly with garlic before cream turns them into a smooth, mellow sauce.
# Ingredients:
Ingredients
01 -
300 g dried rigatoni
02 -
1 tbsp olive oil
03 -
3 garlic cloves, minced
04 -
400 g crushed tomatoes
05 -
120 ml heavy cream
06 -
40 g grated Parmesan
07 -
15 g fresh basil
08 -
½ tsp salt
09 -
¼ tsp black pepper
# Instructions:
01 -
Cook the rigatoni in boiling water according to the packet instructions. Before draining, reserve 250 ml of the cooking water.
02 -
Meanwhile heat the olive oil in a wide pan over medium-low heat. Add the garlic and stir for 30 seconds, without allowing it to brown.
03 -
Add crushed tomatoes, salt and pepper. Simmer gently for 10–12 minutes, stirring occasionally.
04 -
Stir in the cream and warm gently for two minutes. Add the drained pasta and 60 ml reserved cooking water, tossing until coated.
05 -
Remove from the heat and stir in Parmesan and torn basil. Add a little more reserved water if needed to loosen the sauce, then serve immediately.
06 -
Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat with a splash of water until hot throughout.
# Good to know:
01 -
Allow 0 minutes resting or chilling time.