Tuscan Pasta with Tomato-Basil Cream

This is one of those quick week night meals that tastes like you’ve put a bit more effort into it than you really did. If you’re crunched for time and want a hearty, quality meal, then keep this one on file. All you need are some basic staple ingredients in your freezer/pantry and you can make this in no time.

tuscan pasta

Tuscan Pasta with Tomato-Basil Cream Sauce

1 (20 oz) pkg refrigerated or frozen *cheese ravioli

1 (15 oz) jar sun-dried tomato alfredo sauce

2 T white wine

1 can diced tomatoes, drained

2 tsp basil**

Parmesan cheese

Empty the sauce into a saucepan and use the wine to collect the rest of the sauce in the jar by covering the top and shaking.

Add in the drained tomatoes (or 2 fresh ones, diced) and the basil. **If you have fresh it’ll be about 1/2 cup. Also if you don’t like basil as much as I do and are using dried, you may want to start of with less than 2 tsp, but really, who doesn’t love basil??

Allow all of this to simmer for a bit, about 20 minutes. Stir occasionally.

Cook your pasta according to directions. *I bet mushroom ravioli would be divine in this! ๐Ÿ™‚

Drain the ravioli from the pasta water and fold the tuscan sauce into the pasta. Plate it up and sprinkle some Parmesan cheese and extra basil on top.

Enjoy!

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15 thoughts on “Tuscan Pasta with Tomato-Basil Cream

  1. Sometimes it is good to have a quick tasty meal at the ready for that busy day. Thank you so much for sharing with Full Plate Thursday and have a good week!
    Miz Helen

  2. I love the simplicity of this meal. We all have nights when we need a quick meal! Thanks so much for sharing this at the In and Out of the Kitchen link party. I look forward to seeing you next week!

    I am pinning this and sharing on Facebook!

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