Creamy Tomato Basil Pasta

One of my most favorite soups in the world is Tomato Basil. I thought it would be fantastic to adapt the recipe to make a pasta sauce with it, similar to Penne a la Vodka without the vodka.  This dish is warm and comforting, much like the soup, but heartier.  What can I say?  I am a sucker for anything with tomatoes and cream.  Next time I make this sauce I am going to try a different shaped pasta because it made me think too much of Penne a la Vodka and not enough as its own new dish.  I wanted to add fresh basil to the top, but my basil plant had died and I didn't even realize it until I went to pull off a couple of leaves.  I guess I should have paid it more attention and maybe it would still be thriving.

Creamy Tomato Basil Pasta

1 tablespoon olive oil
½ onion, chopped
2 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon basil
2 cans (14.5 ounce) of tomatoes
½ cup water
1 cup cream
1 pound of cooked pasta

In a large sauce pan, sauté the onion in the oil over medium heat until soft, 3 to 5 minutes. Add garlic and sauté for 30 seconds more. Add the tomato paste and basil, stir until incorporated. Add the tomatoes and water, bring to a boil and then reduce heat to a low simmer for 30 minutes. Using an immersion blender, puree the tomatoes until there are only a few chunks remaining. Stir in the cream and warm through, salt and pepper to taste. Stir in the cooked pasta and serve.

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