Delicious Tomato Basil Cream Sauce Recipe l Tortellini with Creamy Tomato Sauce #cookingwithpapap
This tomato basil cream sauce recipe is one or my favorite tomato sauces. When it comes to pasta dishes, tortellini really stands out with this homemade tomato cream sauce. When you want to make the best tomato cream sauce, you want to use Papa P's tomato sauce recipe, quality whipping cream and imported Pecorino Romano Cheese. This how to make tomato basil cream sauce recipe is very easy to prepare and fast. I'm confident, you and your guests will enjoy this tomato cream sauce. When it comes to pasta & tomato cream sauce, I recommend the tortellini, but penne, fettucine, or linguini work well with this sauce also.
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Loyd Grossman - Tomato & Basil Pasta Sauce
20-min Marinara Sauce (pasta & pizza)
Get the Recipe:
⭐️ Learn how to make marinara sauce, the easiest and most versatile of tomato sauces. Use it for pasta and pizza, on top of veggies, as a dip, and to give your meals a fresh and tasty kick.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 onion
3 cloves garlic
¼ teaspoon red pepper flakes
1 large can (28 oz) whole peeled tomatoes
1 cup water
1 teaspoon dried oregano
1 teaspoon salt or more to taste
¼ teaspoon black pepper
10 leaves fresh basil
TO SERVE WITH PASTA
12 ounces your favorite Italian pasta
Metric:
30 grams extra virgin olive oil
1 onion
3 cloves garlic
¼ teaspoon red pepper flakes
800 grams whole peeled tomatoes
240 grams water
1 teaspoon dried oregano
1 teaspoon salt or more to taste
¼ teaspoon black pepper
10 leaves fresh basil
TO SERVE WITH PASTA
340 grams your favorite Italian pasta
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Tomato And Basil Pasta Recipe
How to make the most delicious Tomato and Basil Pasta. This recipe is full of flavour and so easy to make. Its fresh, fragrant, cheesy and naturally sweet from the fresh tomatoes. This tomato and basil pasta is perfect for those quick weekday dinners. It's vegetarian and can easily be made vegan.
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Serves 4
Ingredients -
400g - Spaghetti or Pasta of your choice
1/2 Bunch (25g) - Fresh Basil Leaves
2 Cloves - Garlic, Thinly Sliced or Diced
1 - Brown Onion, Diced
800g - Gourmet Tomatoes, Diced
1 1/2 Tbs - Olive Oil
2 Tbs - Red Wine or Balsamic Vinegar
Salt and Pepper to taste
Parmigiano Reggiano (Parmesan Cheese) to serve
Vegan Substitutes -
400g - Vegan Pasta
2 Tbs - Vegan Red Wine or Balsamic Vinegar
Vegan Cheese to Serve
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links and purchase something, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Patience
Orange Foot
Running Out
THE BEST SUN-DRIED TOMATO PESTO PASTA!!
Easiest most delicious sun dried tomato pesto. I know you have basil ???? growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in a ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
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4 cups fresh basil leaves
1-2 garlic cloves (I like more but it’s up to you)
1/2 cup walnuts or pine nuts (use hemp hearts if allergic to nuts)
1 cup grated parmigiano
1.5 cups sun dried tomatoes
1/2 cup olive oil or until desired consistency (could be less)
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Please note: you can use hemp hearts or seeds if you are nut-free. Use as much sun dried tomatoes as you like. I don’t measure when I cook, I was taught to taste and adjust so everything is to taste. Pecorino romano cheese instead of parm is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
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1. Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly. Add the grated parm, sun dried tomatoes and blitz again. Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency. You can use it within 7-10 days in the fridge or freeze in a ice cube tray. If you don’t have a lid for your ice cube tray you can also freeze it and once it’s frozen you can transfer into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken, shrimp or anything else you love.
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CHICKEN PENNE, TOMATO BASIL SAUCE - By RECIPE30.com
One of the best Parmesan tomato sauces you will ever taste
Get full recipe here
This is Southern Italian style sauce that meets the North has the best of both worlds. The secret is butter and cheese! How can you go wrong? With sautéed chicken breast and fresh basil, be sure to always make a big batch as you'll want seconds and thirds.