Creamy Tomato Basil Pasta (No-Cream)

Ingredients

• 180 g Dry pasta (penne or spaghetti)
• 1 can (400) Canned crushed tomatoes
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1/4 small Onion(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Basil (fresh)
• 1/4 cup (25) Parmesan (optional for extra creaminess)(optional)
• 1/2 cup Water (for reserving pasta water)

Instructions

1. 1

   Prep (10 minutes): Bring a large pot of salted water to a boil. Mince the garlic (and onion if using). Chop basil.

2. 2

   Cook (20 minutes): Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain.

3. 3

   In the meantime, heat olive oil in a skillet over medium heat. Sauté garlic (and onion if using) for 30–60 seconds until fragrant.

4. 4

   Add crushed tomatoes, salt, and black pepper. Simmer for 10–12 minutes, stirring occasionally, until slightly thickened.

5. 5

   Blend the tomato sauce (immersion blender or countertop blender) until smooth. Stir in reserved pasta water a splash at a time to loosen into a creamy, silky sauce.

6. 6

   Toss drained pasta with the sauce. Turn off heat and stir in basil (and parmesan if using) until wilted and well combined. Serve immediately.