Can I use regular size tomatoes?

You can! We love cherry tomatoes because they magically keep their tomato flavor even when tomato season is (sob!) over, but regular tomatoes will work just fine - just chop them into cherry tomato-sized chunks.

Can I cut down on the cream and also maybe the butter?

Yep! You can 3 tablespoons of butter and 1/3 cup of cream - it won't be as dreamily creamy, but it will still be scrumptious!

If I'm not making this in the summertime, will it still be as good?

Yes, with a couple of guidelines! Definitely use cherry tomatoes, which are flavorful all year round, and if you can't find basil out of season in your supermarket, fresh thyme or oregano or even parsley will give it a nice herb flavor.

Have a question I didn't cover?

Pop your question in the comments below and I will answer pronto!

Fresh Tomato Basil Pasta

Pasta with fresh tomato and basil sauce in a bowl.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This luxurious recipe for fresh tomato basil pasta makes the most of fresh veggies and herbs for a delectable summer supper!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 20
Total Time: 35 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 tablespoons olive oil
1 ½ cups cherry tomatoes, halved (or regular sized tomatoes, chopped into one inch pieces)
2 cloves garlic, peeled and minced
10 ounces short pasta (penne, campanelle, bowties, etc)
4 tablespoons butter
½ cup cream
1/2 cup fresh basil leaves, chopped
Salt and fresh ground pepper to taste
Grated Parmesan cheese for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a skillet over medium heat. Sauté tomatoes and garlic until tomatoes just start to break down, about 5 minutes.
Cook pasta in salted water according to package directions. Drain and add to skillet with tomatoes.
Stir in butter and cream until the butter is melted and everything is heated through. Taste and season with salt and fresh ground pepper.
Remove from heat and toss with basil. Serve, grinding a little more pepper on top if you like! Oh, and we do love a sprinkle of fresh grated parmesan if you have some handy.

Notes

- Tomatoes: We love cherry tomatoes for this recipe both in the summer and all year round because they hold their delicious taste, but in local tomato season you can almost use the big ones – just cut them up into bite sized chunks.

- Pasta: Any kind of short pasta – penne, elbows, ziti – will work for this recipe.

- Basil: You can find basil pretty much year round in the produce section of your grocery store. It’s usually best on the same day you buy (or pick) it. You can plant any leftovers if you get the kind with roots, otherwise pop it in a vase of water and store it on your counter, not in the fridge. And make this recipe for a creamy basil tortellini!

Find it online: https://www.framedcooks.com/pasta-with-buttered-tomato-sauce/