Sometimes I just want a quick pasta dish that doesn’t feel like a last-minute scramble. This creamy tomato basil pasta fits that perfectly — simple, comforting, and anything but boring.
The Story Behind This Recipe
I stumbled on this creamy tomato basil pasta on a busy weeknight when I had a few fresh tomatoes and some basil leftover from a weekend farmer’s market trip. I was craving something comforting, but I didn’t want to wait around for long. This recipe came together really quickly and that creamy sauce felt indulgent without needing a lot of fancy ingredients.
What I love about this pasta is how the fresh basil really brightens the rich tomato flavor. I usually chop up the tomatoes coarsely to keep some texture, and the cream blends in just enough to smooth it out. It’s not a heavy sauce, so you don’t get tired halfway through your plate.
Cooking the pasta right in the sauce helps everything come together, and it’s a nice simple trick that makes the kitchen cleanup easier too. This is the kind of dish I find myself making occasionally when I want something homemade but fuss-free.
Guests usually ask for seconds, and it’s a nice switch from the usual red sauce. It’s also easy to adjust if you want to make it vegan or add some protein. I hope it becomes one of your quick go-to dishes like it is in my house.
Cuisine: Italian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
Ingredients
- 12 oz pasta (penne or rigatoni work well)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 medium ripe tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil leaves, roughly chopped
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Step 1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta water.
- Step 2. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Step 3. Add the chopped tomatoes to the skillet and cook, stirring occasionally, for about 5-7 minutes until they start to break down and form a sauce.
- Step 4. Slowly stir in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
- Step 5. Add the cooked pasta to the sauce along with the Parmesan cheese and fresh basil. Toss to coat well, adding reserved pasta water a little at a time if the sauce is too thick.
- Step 6. Season with salt, black pepper, and red pepper flakes if using. Serve immediately.
Tips for Success
- Use ripe, flavorful tomatoes for the best sauce — plum tomatoes or heirlooms work nicely.
- Don’t overcook the garlic or it will turn bitter.
- Reserve pasta water to loosen the sauce if needed; it helps the sauce stick to the noodles better.
- Add the Parmesan gradually and taste to get the right balance of creaminess and saltiness.
Variations & Substitutions
- Make it vegan by swapping cream for coconut milk and using nutritional yeast instead of cheese.
- Add cooked chicken or sautéed mushrooms for extra protein and depth.
- Stir in a handful of baby spinach or arugula at the end for some greens.
- Swap basil for fresh oregano or thyme if you’re out of it.
