Creamy Tomato Basil Orecchiette with Garlic
Ingredients
Main Ingredients
Orecchiette pasta (dry)
400 g
Tomato passata (smooth)
400 ml
Fresh basil (fresh)
1 bunch
Olive oil (liquid)
20 ml
Garlic (minced)
4 cloves
Heavy cream (liquid)
150 ml
Parmesan cheese (grated)
50 g
Salt (fine)
4 g
Black pepper (ground)
2 g
Instructions
Cook the pasta
Boil orecchiette in salted water until al dente, then drain and reserve 100 ml pasta water.
Sauté garlic
Heat olive oil in a large pan and cook minced garlic until fragrant but not browned.
Build the tomato sauce
Pour tomato passata into the pan and simmer for 8 minutes to concentrate flavors.
Add cream and cheese
Lower the heat and stir in cream and half the parmesan until the sauce becomes creamy.
Combine pasta with sauce
Add drained pasta to the sauce, tossing to coat. Use reserved pasta water to adjust consistency.
Finish and serve
Tear basil leaves and fold into the pasta. Top with remaining parmesan and black pepper.
Storage
Cream sauce may separate when reheated. Best enjoyed fresh.
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