If you’re a fan of the Cheesecake Factory, then you’ll love this Tomato Basil Pasta recipe. It’s a delicious and easy copycat recipe that tastes like a restaurant dish.
Plus, it’s ready in less than 30 minutes!
So whether you’re looking for a quick and easy weeknight meal or a tasty dish to bring to a potluck, this Tomato Basil Pasta is sure to please. So give it a try today!
What is the tomato basil pasta from Cheesecake Factory?
The tomato basil pasta from Cheesecake Factory is a dish that features a blend of fresh and diced tomatoes, garlic, basil, and olive oil.
The pasta is cooked until al dente and then tossed with the tomato mixture. This dish is flavorful and perfect for a summer dinner.
The acidity of the tomatoes pairs well with the basil, and the olive oil helps to round out the flavors.
The dish can also be made with chicken or shrimp for an added protein boost.
So whether you’re looking for a light summer meal or a hearty winter dish, the tomato basil pasta from Cheesecake Factory is sure to please.
Can I make this pasta at home?
Yes! This dish is quite easy to make at home.
Anyone can do it, regardless of their cooking skills. Just follow the recipe below, and you’ll be able to create this delicious dish in no time.
How long does it take to make?
This Tomato Basil Pasta Cheesecake Factory (Copycat) recipe takes about 30 to 50 minutes to make from start to finish.
Most of the time is spent simmering the sauce, so you can easily prepare the rest of your meal while it cooks. Once everything is ready, mix the pasta with the sauce and bake it in the oven until it is bubbly.
What ingredients do I need to start?
To make this delicious Tomato Basil Pasta Cheesecake Factory (Copycat) dish, you’ll need the following:
Dry pasta: It’s best to use short pasta for this dish, like shells, penne, or rigatoni.
Olive oil: This helps to sauté the garlic and onion.
Onion: You could also use shallots or green onions for this recipe.
Garlic: Make sure to mince the garlic cloves, so they don’t overpower the dish.
Tomato paste: This adds a concentrated flavor to the sauce.
Sugar: Just a touch of sugar helps balance out the tomatoes’ acidity.
Oregano and basil: These dried herbs give the sauce a nice Italian flavor.
Salt and black pepper: To taste.
Crushed tomatoes: You could also use diced tomatoes or tomato sauce.
Fresh basil: This is for garnishing the dish before serving.
Mozzarella cheese: shredded or grated. You could also use Parmesan cheese. It gives the dish a lovely cheesy flavor.
Tomato Basil Pasta Cheesecake Factory
Ingredients
- 1 pound Dry pasta
- 1/2 cup Olive oil
- 1/4 cup Chopped onion
- 4 Cloves of minced garlic
- 2 tbsp Tomato paste
- 1/2 teaspoon Sugar
- 1/4 teaspoon Dried oregano
- 1/4 teaspoon Dried basil
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 can Crushed tomatoes (28-ounce)
- 1/4 cup Chopped fresh basil
- 1 cup Shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Cook pasta according to package instructions.
- In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
- Stir in tomato paste, sugar, oregano, dried basil, salt, and black pepper.
- Add crushed tomatoes and simmer for 15 minutes.
- Drain pasta and mix with tomato sauce. Stir in fresh basil and mozzarella cheese.
- Pour into the prepared baking dish.
- Bake in the oven for 20 minutes or until bubbly.
- Enjoy!
Can I add, remove, or replace some ingredients?
Of course! This recipe is just a guide.
Feel free to add, remove, or replace any ingredients to suit your taste.
For example, add chopped fresh parsley or thyme to the tomato sauce. You could also swap out the mozzarella cheese for another type of cheese, such as cheddar or Parmesan.
Just be creative and have fun with it!
Can I use any type of pasta?
Yes, you can use any type of pasta for this recipe.
However, we recommend using short pasta, such as penne or rigatoni.
Can I remove the tomatoes from this recipe?
Yes, you can remove the tomatoes from this recipe.
However, it will change the flavor of the dish. If you do not like the taste of tomatoes, you can try substituting them with another type of fruit or vegetable.
How do I know when the pasta is done?
The best way to test it is to give the pasta a taste.
They should be cooked through but still, have a bit of firmness or al dente.
If they are too hard, they will be difficult to chew; if they are too soft, they will turn mushy and fall apart. Another way to test the pasta is to simply look at it.
The edges should be cooked through, and the center should be white or opaque.
The pasta must cook longer if it is still translucent in the center.
No matter which method you use, keep in mind that pasta continues to cook even after it is removed from the water, so you may need to adjust the cooking time accordingly.
However, with a little practice, you’ll be an expert at cooking perfect pasta every time.
Tips and tricks for a better pasta
Use high-quality pasta for this dish – like good quality spaghetti or penne.
- Use fresh herbs if possible – they do make a difference!
- Use good quality olive oil – it makes a difference in the dish’s flavor.
- Cook the pasta al dente – you don’t want it too soft.
- Use a good quality canned tomato for the sauce – something with a high acid content, like San Marzano tomatoes, would be ideal.
- If you have the time, make your tomato sauce for this dish. It’s definitely worth the effort!
- Be generous with the cheese – it makes the dish!
- Use fresh mozzarella if you find it – it’s much better than the pre-shredded stuff.
- Add some chopped Kalamata olives to the dish for a nice salty contrast.
- If you want a bit of a kick, add some red pepper flakes to the tomato sauce.
- Add some cooked bacon or pancetta to the dish for a more robust flavor.
- Use less pasta and more vegetables for a healthier version of this dish.
- Serve this dish with a green salad and some crusty bread for a complete meal.
- This dish reheats well, so feel free to make it ahead of time.
This recipe can easily be doubled or tripled for a large crowd.
Final Words
We hope you enjoy this recipe! It’s one of our favorites, and we think you’ll love it too. If you have any questions or comments, please feel free to leave them below. And if you try this dish, let us know how it turns out!
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