Ingredients:

  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 28 oz can Crushed Tomatoes (or Passata)
  • 4 cups Vegetable or Chicken Broth (low sodium preferred)
  • 1/2 tsp Dried Oregano
  • Pinch Red Pepper Flakes (optional)
  • 12 oz Short Pasta (Penne, Rigatoni, or Orecchiette)
  • 1/2 cup Heavy Cream (or Whole Milk)
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1/4 cup Fresh Basil, chopped (plus extra for garnish)
  • Salt and Black Pepper, to taste

Instructions:

  1. Heat olive oil and butter in a large, deep skillet or Dutch Oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
  2. Add the minced garlic and red pepper flakes (if using); cook for 1 minute until fragrant. Do not let the garlic burn.
  3. Pour in the crushed tomatoes, broth, and dried oregano. Stir well, scraping up any browned bits from the bottom. Season lightly with salt and pepper.
  4. Bring the liquid to a boil. Once boiling, add the dry pasta. Stir immediately to prevent sticking.
  5. Reduce heat to a steady simmer. Cook uncovered, stirring frequently (every 1-2 minutes), for about 14–18 minutes, or until the pasta is al dente and most of the liquid has been absorbed, creating a thick sauce.
  6. Remove the skillet from the heat. Stir in the heavy cream and the freshly grated Parmesan cheese until the sauce is velvety smooth.
  7. Stir in the fresh chopped basil. Taste the pasta and adjust salt and pepper as needed. Let the dish rest, covered, for 2 minutes before serving.
  8. Ladle the Tomato Soup Pasta into bowls and garnish generously with extra fresh basil and Parmesan shavings.