5-ingredient creamy tomato and basil pasta

Based on 43 ratings

Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

“This simple number, using a generous amount of tomato paste as a base, is inspired by Bon Appetit’s Basically recipe for rigatoni with easy vodka sauce. You could also use heavy cream or mascarpone, but I like the tanginess of crème fraîche here, and would highly recommend seeking out bucatini, as it’s THE pasta for slurping up all that creamy sauce.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g crème fraîche
100 g tomato paste
red onion
3 cloves garlic
200 g linguine
olive oil
salt
pepper
basil (for serving)
grated Parmesan cheese (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan
  • cooking spoon
  • pot
  • whisk

Nutrition per serving

Cal
659
Protein
15 g
Fat
31 g
Carb
77 g
  • Step 1/4

    Finely chop red onion. Crush garlic cloves with the back of a knife. Pluck basil leaves.
    • red onion
    • 3 cloves garlic
    • basil (for serving)
    • cutting board
    • knife

    Finely chop red onion. Crush garlic cloves with the back of a knife. Pluck basil leaves.

  • Step 2/4

    Heat a generous amount of olive oil in a pan over medium low. Add onion and crushed garlic cloves and sauté until the onions are soft and translucent. Add tomato paste and sauté on low for approx. 10 min.
    • 100 g tomato paste
    • olive oil
    • frying pan
    • cooking spoon

    Heat a generous amount of olive oil in a pan over medium low. Add onion and crushed garlic cloves and sauté until the onions are soft and translucent. Add tomato paste and sauté on low for approx. 10 min.

  • Step 3/4

    In the meantime, cook pasta according to package instructions. Drain, reserving about a cup (150 grams) of pasta water.
    • 200 g linguine
    • pot

    In the meantime, cook pasta according to package instructions. Drain, reserving about a cup (150 grams) of pasta water.

  • Step 4/4

    Whisk together the crème fraîche with half a cup of pasta water to loosen it up. Add to the frying pan over low heat and stir together, adding extra pasta water if needed until the sauce has a glossy consistency. Season with salt and pepper to taste. Before serving, add a handful of grated Parmesan to the sauce, then combine with the pasta and serve with plenty of basil leaves and more grated Parmesan on top. Enjoy!
    • 100 g crème fraîche
    • salt
    • pepper
    • grated Parmesan cheese (for serving)
    • whisk

    Whisk together the crème fraîche with half a cup of pasta water to loosen it up. Add to the frying pan over low heat and stir together, adding extra pasta water if needed until the sauce has a glossy consistency. Season with salt and pepper to taste. Before serving, add a handful of grated Parmesan to the sauce, then combine with the pasta and serve with plenty of basil leaves and more grated Parmesan on top. Enjoy!