Rich Basil Pasta Sauce
Transform your pasta nights with this indulgent Rich Basil Pasta Sauce, a symphony of vibrant flavors and creamy textures. Featuring the bold freshness of two cups of fragrant basil leaves, the sauce is elevated by toasted pine nuts, garlic, and grated Parmesan, creating an irresistible homemade pesto base. The addition of cherry tomatoes, unsalted butter, and a splash of heavy cream lends a luscious richness to the dish, while red chili flakes provide a delightful kick. Perfectly balanced with pasta cooking water for the ideal consistency, this recipe is ready in just 25 minutes, making it a quick yet decadent choice for weeknight meals or special occasions. Serve generously over your favorite pasta and finish with extra Parmesan and fresh basil for an elegant, restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 2 cups fresh basil leaves
- 0.333 cup extra virgin olive oil
- 3 pieces garlic cloves
- 1 cup cherry tomatoes
- 2 tablespoons pine nuts
- 0.5 cup parmesan cheese, grated
- 2 tablespoons unsalted butter
- 0.25 cup heavy cream
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.333 cup pasta cooking water
Instructions
Wash and pat dry the fresh basil leaves. Set aside.
Heat a dry skillet over medium heat and toast the pine nuts for 2-3 minutes until golden brown, stirring frequently. Remove and let cool.
In a food processor or blender, combine the fresh basil leaves, toasted pine nuts, 2 garlic cloves, parmesan cheese, and a pinch of salt. Pulse until finely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth pesto. Scrape down the sides as needed. Set the pesto aside.
In a large skillet, melt the unsalted butter over medium heat. Add the remaining garlic clove (minced) and cook for 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 5-6 minutes, stirring occasionally, until they begin to break down and release their juices.
Stir in the pesto sauce and mix well with the tomatoes. Cook for 1-2 minutes to warm through.
Pour in the heavy cream and stir to combine. Add the red chili flakes, black pepper, and adjust salt to taste.
If the sauce is too thick, stir in the reserved pasta cooking water a little at a time until the desired consistency is reached.
Simmer the sauce for an additional 2-3 minutes, then remove from heat.
Serve the rich basil pasta sauce over your cooked pasta of choice. Garnish with additional grated parmesan and fresh basil leaves, if desired.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 1.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
