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To make a large batch of creamy tomato basil pasta, gather these key ingredients: - 150 oz (4.25 kg) pasta of choice (fettuccine or penne work well) - 3 tablespoons olive oil - 3 small onions, diced - 9 cloves garlic, minced - 3 cans (14 oz each) crushed tomatoes - 3 cups heavy cream or coconut cream - 3 teaspoons sugar - 3 teaspoons dried oregano - Salt and pepper to taste - 3 cups fresh basil leaves, chopped (plus extra for garnish) - 1.5 cups grated Parmesan cheese (optional for garnish) You can easily adapt this recipe to fit different diets. Here are some ideas: - Use gluten-free pasta for a gluten-free option. - Swap heavy cream with cashew cream or almond milk for a lighter version. - Omit the cheese or use nutritional yeast for a vegan choice. - Replace sugar with maple syrup or leave it out entirely for no added sugar. Choosing quality ingredients can elevate your dish. Here’s what I recommend: - Pasta: Barilla or De Cecco for reliable texture. - Olive oil: California Olive Ranch for a nice flavor. - Canned tomatoes: San Marzano for rich taste. - Cream: Organic Valley for heavy cream or Aroy-D for coconut cream. - Cheese: BelGioioso for high-quality Parmesan. These choices help ensure your creamy tomato basil pasta shines, even in a large batch. To start, bring a large pot of salted water to a boil. I recommend using a good amount of salt; it helps flavor the pasta. Add 12 ounces of your favorite pasta, like fettuccine or penne. Cook according to the package instructions until it's al dente, which means it should still have a slight bite. This usually takes about 8 to 10 minutes. Once cooked, drain the pasta and set it aside. Don’t forget to reserve half a cup of the pasta water. This water is starchy and will help make your sauce creamy later. Next, grab a large skillet. Heat one tablespoon of olive oil over medium heat. Add one small diced onion to the pan. Sauté it until it's soft and translucent, which takes about 5 minutes. Then, stir in three minced garlic cloves. Cook them for another minute or two, just until they smell amazing. Now, pour in a can of crushed tomatoes (14 ounces). This is where the magic begins! Bring the mixture to a simmer and add one teaspoon of sugar, one teaspoon of dried oregano, salt, and pepper to taste. Let it bubble gently for about 5 to 7 minutes, thickening up the sauce. Lower the heat and stir in one cup of heavy cream or coconut cream. This is what makes the sauce rich and creamy. Let it simmer for another 2 to 3 minutes without boiling. Now, it's time to bring the pasta and sauce together. Add the cooked pasta to the skillet, tossing it to coat well in the sauce. If the sauce feels too thick, use a bit of that reserved pasta water to loosen it up. Finally, stir in one cup of chopped fresh basil. Mix it until the basil is evenly spread. Taste your dish and adjust the seasoning if needed. Serve it up hot, and don’t forget to sprinkle some grated Parmesan cheese on top if you like. Enjoy this creamy tomato basil pasta! For the complete recipe, check out the Full Recipe section. To cook pasta perfectly, start with a large pot of water. Add salt, about 1 tablespoon per quart. Bring it to a rolling boil. Then, add your pasta and cook it for one minute less than the package says. This helps keep it firm. When you drain it, save some pasta water. This water can help adjust your sauce later. For a creamy sauce, keep the heat low once you add the cream. High heat can cause the cream to separate. Stir the cream gently into your sauce. If you want extra creaminess, mix in some reserved pasta water. This water has starch, which helps bind the sauce to the pasta. Always finish with fresh basil for a bright flavor. When cooking a big batch, use a large pot for boiling pasta. A wide skillet or Dutch oven is perfect for your sauce. A large slotted spoon helps mix everything without breaking the pasta. If you have it, a food processor can chop your onions and basil quickly. For serving, use a big serving bowl to show off your dish. You can check the Full Recipe for more details on these steps. {{image_2}} You can easily add protein to creamy tomato basil pasta. Chicken is a great choice. Cook bite-sized pieces of chicken in the skillet before adding the sauce. Shrimp is another tasty option. Sauté shrimp until pink, then mix them in with the pasta. Both options make the dish more filling and add flavor. For a vegetarian twist, use vegetable broth instead of chicken broth if you choose to add broth. To make it vegan, swap heavy cream with coconut cream or cashew cream. You can also add more veggies, like spinach or mushrooms, for a hearty meal. These changes keep the dish creamy and delicious while meeting dietary needs. Want to spice things up? Add red pepper flakes for heat. Fresh herbs like thyme or parsley can make it brighter. You can also add a splash of lemon juice for a zesty touch. Experiment with these flavors to find your favorites. This dish is flexible, so have fun with it! For the full recipe, check out the details above. To store your creamy tomato basil pasta, let it cool first. Place it in an airtight container. Make sure to cover it tightly. This keeps it fresh for up to three days in the fridge. If you want to keep it longer, consider freezing it instead. When you're ready to enjoy leftovers, reheating is key. The best way is to use a skillet. Heat it on medium-low and add a splash of water or broth. Stir gently until it warms through. This method helps keep the pasta creamy. You can also use a microwave. Just cover it loosely and heat in short bursts, stirring in between. If you want to freeze your creamy tomato basil pasta, it’s easy! Portion it into freezer-safe containers. Leave some space at the top for expansion. It will stay good for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned before for the best taste and texture. For the full recipe, check out the details above. Yes, you can use any pasta you like. Fettuccine and penne suit this recipe well. You can also try spaghetti, rotini, or even whole wheat pasta. Each type gives a unique texture. Just adjust the cooking time as needed. Absolutely! You can use gluten-free pasta. Many brands offer great taste and texture. Look for options made from rice, quinoa, or chickpeas. Just follow the package instructions for cooking time. You can prepare the sauce and cook the pasta separately. Store them in airtight containers. Keep the sauce cool in the fridge for up to three days. When ready to eat, reheat the sauce and mix in the pasta. This keeps everything fresh and tasty. You can also freeze the sauce for later use. Just thaw it overnight before reheating. Enjoy this easy large batch recipe at your convenience! For the full recipe, check out the details above. You now have a clear path to make a hearty pasta dish. We covered ingredients, cooking steps, tips, and variations. You learned how to tailor the recipe for different diets while ensuring great flavor. Remember to store and reheat leftovers properly for the best taste. Don't hesitate to experiment with different proteins and flavors to find your favorite mix. With these guidelines, you can create a winning meal for any occasion. Enjoy your cooking journey!

50. Creamy Tomato Basil Pasta

Indulge in a bowl of creamy tomato basil pasta that's quick, easy, and bursting with flavor! This delicious recipe combines fresh ingredients like garlic, onion, and basil with rich cream for a comforting dish everyone will love. Perfect for weeknight dinners or special occasions, you can whip it up in just 30 minutes. Click through to discover how to create this delectable meal that will elevate your pasta game!
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Ingredients
  

12 oz (340g) pasta of choice (fettuccine or penne work well)

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 cup heavy cream or coconut cream

1 teaspoon sugar

1 teaspoon dried oregano

Salt and pepper to taste

1 cup fresh basil leaves, chopped (plus extra for garnish)

1/2 cup grated Parmesan cheese (optional for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add Tomatoes: Pour in the crushed tomatoes and bring the mixture to a simmer. Add the sugar, dried oregano, salt, and pepper. Let it cook for about 5-7 minutes until the sauce thickens slightly.

        Create Creamy Sauce: Reduce heat to low and stir in the heavy cream (or coconut cream) until well combined. Allow it to simmer for another 2-3 minutes, making sure not to boil.

          Combine Pasta: Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired creaminess.

            Add Fresh Basil: Stir in the chopped fresh basil, mixing until evenly distributed throughout the pasta. Adjust seasoning if necessary.

              Serve: Plate the pasta and sprinkle with grated Parmesan if desired. Garnish with additional fresh basil leaves for a pop of color.

                Prep Time: 10 min | Total Time: 30 min | Servings: 4