Creamy Tomato Basil Pasta with Feta Cheese
A luxurious, velvety pasta dish featuring a rich tomato cream sauce infused with fresh basil and topped with tangy feta cheese. This quick and elegant meal is perfect for weeknights yet impressive enough for guests.
Ingredients
Ingredients
- 12 oz penne or rigatoni pasta or your favorite short pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 tsp red pepper flakes optional for heat
- 1 can crushed tomatoes (28 oz) preferably San Marzano
- 1 cup heavy cream or half-and-half for lighter version
- 1/2 cup fresh basil leaves torn, plus more for garnish
- 4 oz feta cheese crumbled, plus extra for serving
- 1 tsp kosher salt or to taste
- 1/2 tsp black pepper freshly ground
- 1/4 cup reserved pasta water starchy water from cooking pasta
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.
Make-Ahead: The sauce can be made up to 2 days ahead and refrigerated. Reheat gently before tossing with freshly cooked pasta.
Substitutions: For a lighter version, use half-and-half instead of heavy cream. To make it gluten-free, use your favorite gluten-free pasta. If feta isn't available, goat cheese or ricotta salata are excellent substitutes.
Serving Suggestion: Pair with a simple green salad and crusty garlic bread for a complete meal.