Description
This fast and flavorful pasta brings together the richness of tomato paste, the herby punch of basil pesto, and a swirl of cream for a luxurious, velvety sauce. Finished with butter, Parmesan, and fresh basil, it’s comfort food that comes together in a flash.
Ingredients
½ cup extra virgin olive oil
2 shallots, finely chopped
8 cloves garlic, finely chopped
2 tsp dried oregano
2–4 tsp crushed red pepper flakes (to taste)
1 cup tomato paste
1½ cups basil pesto (homemade or store-bought)
Kosher salt and black pepper, to taste
2 cups heavy cream or full-fat coconut milk
2 lbs short cut pasta (penne, rigatoni, fusilli, etc.)
6 tbsp salted butter
⅔ cup grated Parmesan cheese (plus more for topping)
½ cup fresh basil, roughly chopped
Instructions
Cook pasta in salted boiling water until al dente. Reserve 1½ cups pasta water and drain.
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté shallots and garlic until fragrant, 3–4 minutes.
Stir in oregano, red pepper flakes, tomato paste, and pesto. Cook 3–4 minutes until dark red and thick.
Pour in cream and a splash of pasta water. Simmer until creamy and smooth, about 5 minutes.
Add cooked pasta, butter, and Parmesan. Toss to coat. Add more pasta water as needed to loosen sauce.
Stir in fresh basil. Serve with extra Parmesan on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 550 / Serving
- Fat: 34g / Serving
- Carbohydrates: 48g / Serving
- Fiber: 3g / Serving
- Protein: 15g / Serving