Creamy Tomato Basil Pasta with New Jersey Tomato Basil Olive Oil Blend

Ripe tomatoes, garlicky shallots, Parmesan, and a creamy basil sauce cling to every strand of pasta, while New Jersey Tomato Basil Infused Olive Oil Blend brings sundried tomato, sweet basil, garlic, oregano, and black pepper into the pan so the sauce tastes rich, layered, and full of Italian-inspired comfort. It’s an easy weeknight dinner that still feels dinner-party ready, and the kind of pasta people happily go back for seconds.

Garden Infuzions

Creamy Tomato Basil Pasta with New Jersey Tomato Basil Olive Oil Blend

Silky pasta, sweet-tart tomatoes, and a creamy basil sauce come together with the bright, savory depth of New Jersey Tomato Basil Infused Olive Oil Blend for an easy dinner that feels extra special.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Fusion Cuisine, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces linguine or spaghetti
• 2 tablespoons New Jersey Tomato Basil Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 14.5- ounce can diced tomatoes drained
• 1/2 teaspoon kosher salt plus more for the pasta water
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/2 cup reserved pasta water as needed
• Extra Parmesan for serving

Equipment

• 1 Large pot For boiling the pasta
• 1 Large skillet For building the sauce
• 1 Wooden spoon For stirring and tossing
• 1 Colander For draining the pasta
• 1 set Measuring cups and spoons For accurate portions

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve 1/2 cup of the pasta water before draining.
2. While the pasta cooks, warm the olive oil blend and butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 to 5 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant. Add the drained tomatoes, salt, black pepper, oregano, and red pepper flakes, then cook for 3 to 4 minutes until the tomatoes soften and the mixture looks thick and glossy.
4. Lower the heat and pour in the cream. Stir gently until the sauce looks smooth and lightly bubbling, then mix in the Parmesan until it melts.
5. Add the drained pasta to the skillet and toss until every strand is coated. Splash in reserved pasta water a little at a time if the sauce needs loosening.
6. Turn off the heat and fold in the fresh basil. Taste and adjust with more salt or pepper if needed.
7. Serve hot with extra Parmesan over the top.

Notes

For the best texture, finish the pasta in the skillet so the sauce clings to the noodles instead of sitting underneath them. The reserved pasta water helps the sauce stay silky and gives you control over the final consistency.

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Recipe Tips

Salt the pasta water well so the sauce can stay focused on flavor instead of needing extra seasoning later. If the sauce gets too thick, loosen it with a splash of pasta water until it turns glossy and coats the noodles nicely. Keep the heat gentle once the cream goes in so the sauce stays smooth.

Serving Suggestions

Serve this pasta with a simple green salad, warm garlic bread, or roasted vegetables for a full meal. It also works well with grilled chicken or shrimp if you want to add a protein on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a small splash of water or cream to bring the sauce back together.

Variations

Try stirring in sautéed mushrooms, baby spinach, or roasted red peppers for a different take. You can also swap the pasta shape for rigatoni, rotini, or penne if that’s what you have on hand.

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