Tuscan Pasta With Tomato Basil Cream Recipes

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

TUSCAN PASTA WITH TOMATO-BASIL CREAM RECIPE - (4.6/5)

Steps:

• Prepare pasta according to package directions. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired. *1 (13 ounce) package three-cheese tortellini may be substituted. **1 (14.5 ounce) can petite diced tomatoes, fully drained, may be substituted.

TUSCAN PASTA WITH TOMATO BASIL CREAM

Steps:

• Cook Ravioli as instructed on package.
• Combine next four ingredients in separate pan.
• Cook over med-low heat until thoroughly heated.
• Top Ravioli with sauce.
• Top with Parmesan cheese.

CREAMY TOMATO AND BASIL PASTA

Steps:

• Prepare the pasta per package directions.
• Over medium high heat, melt the butter. Add the garlic and Italian seasoning. Flash cook the garlic, about 1 minute, and then add crushed tomatoes. Add heavy cream and bring to a simmer.
• Add shredded Parmesan cheese, salt, pepper, and garlic powder, then immediately reduce to low heat and stir continuously, until the cheese melts and the sauce is smooth. Then stir in the basil giving it 2-3 minutes to wilt.
• Remove from heat and toss pasta with the sauce. Garnish with additional parmesan and/or fresh basil. Enjoy!

CREAMY TOMATO BASIL PASTA

Steps:

• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
• When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, make a quick roux by sprinkling the flour in and cook for about 1 minute, stirring fairly often.
• Add in the garlic, followed by the wine (or broth). Let it bubble until it's reduced by half (approx. 30 seconds to 1 minute).
• Whisk in the cream, Dijon mustard, and Italian seasoning until you've got a smooth sauce.
• Stir in the chopped tomatoes. Cook the sauce for another 5 minutes or until the sauce has thickened up a bit.
• Take the skillet off the heat and stir in the parmesan cheese and basil.
• Add the drained pasta to the skillet and toss until coated (I usually add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Serve immediately with more freshly grated parmesan if desired.