Creamy Tomato Basil Pasta – Comforting, Simple, and Flavor-Packed
This creamy tomato basil pasta is the kind of meal you make when you want something cozy without spending all night in the kitchen. It’s rich but not heavy, bright with fresh basil, and just the right amount of garlicky. The sauce comes together in one pan while the pasta boils, so it’s weeknight-friendly.
It tastes like something you’d get at a neighborhood Italian spot, but it’s made with pantry staples. Serve it as-is or add protein to make it a complete meal.
Ingredients
Method
- Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente. Reserve at least 1 cup of the starchy pasta water, then drain.
- Sauté the aromatics: In a large skillet, heat olive oil and butter over medium heat. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, stirring often. Do not let the garlic brown.
- Build the tomato base: Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly. Add crushed tomatoes and a pinch of salt and pepper. Simmer for 5–7 minutes to thicken and mellow the acidity.
- Adjust seasoning: Taste the sauce. If it’s too sharp, add a small pinch of sugar. If it needs depth, add a bit more salt or a crack of black pepper.
- Add the cream: Lower the heat and stir in the heavy cream. Start with 3/4 cup and add more if you want a richer sauce. Simmer gently for 2–3 minutes, stirring so it doesn’t scorch.
- Stir in cheese and basil: Add Parmesan and most of the chopped basil, saving some for garnish. Stir until the cheese melts into the sauce. If the sauce thickens too much, loosen it with splashes of reserved pasta water.
- Combine with pasta: Add the drained pasta directly to the skillet. Toss and cook over low heat for 1–2 minutes so the pasta absorbs the sauce. Add pasta water as needed to create a glossy, silky coating.
- Finish and serve: Taste and adjust with salt, pepper, and a squeeze of lemon juice if desired. Top with more Parmesan and the remaining basil. Serve hot.
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What Makes This Recipe So Good
- Balanced flavor: Sweet tomatoes, fresh basil, and a touch of cream create a sauce that’s both bright and silky.
- Quick and easy: From start to finish, you’re looking at about 25–30 minutes.
- One-pan sauce: Minimal cleanup and maximum flavor. Everything simmers together for a cohesive, velvety sauce.
- Flexible: Works with dried or fresh pasta, and you can add chicken, shrimp, or veggies without changing the base recipe.
- Pantry-friendly: Uses canned tomatoes, dried pasta, and basic seasonings you likely already have.
What You’ll Need
- Pasta: 12 ounces of penne, rigatoni, spaghetti, or fettuccine
- Olive oil: 2 tablespoons
- Butter: 1 tablespoon (optional, for richness)
- Garlic: 3–4 cloves, finely minced
- Crushed red pepper flakes: A pinch to 1/2 teaspoon, to taste
- Tomato paste: 2 tablespoons
- Crushed tomatoes or tomato purée: 1 can (28 ounces)
- Heavy cream: 3/4 to 1 cup (adjust for creaminess)
- Parmesan cheese: 1/2 cup finely grated, plus more for serving
- Fresh basil: 1 packed cup, roughly chopped
- Salt and black pepper: To taste
- Sugar: 1/2 to 1 teaspoon (optional, to balance acidity)
- Pasta water: 1/2 to 1 cup reserved for thinning the sauce
- Lemon juice: 1–2 teaspoons (optional, for brightness)
Step-by-Step Instructions
- Boil the pasta: Bring a large pot of salted water to a boil.
Add the pasta and cook until just shy of al dente. Reserve at least 1 cup of the starchy pasta water, then drain.
- Sauté the aromatics: In a large skillet, heat olive oil and butter over medium heat. Add garlic and red pepper flakes.
Cook 30–60 seconds until fragrant, stirring often. Do not let the garlic brown.
- Build the tomato base: Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly. Add crushed tomatoes and a pinch of salt and pepper.
Simmer for 5–7 minutes to thicken and mellow the acidity.
- Adjust seasoning: Taste the sauce. If it’s too sharp, add a small pinch of sugar. If it needs depth, add a bit more salt or a crack of black pepper.
- Add the cream: Lower the heat and stir in the heavy cream.
Start with 3/4 cup and add more if you want a richer sauce. Simmer gently for 2–3 minutes, stirring so it doesn’t scorch.
- Stir in cheese and basil: Add Parmesan and most of the chopped basil, saving some for garnish. Stir until the cheese melts into the sauce.
If the sauce thickens too much, loosen it with splashes of reserved pasta water.
- Combine with pasta: Add the drained pasta directly to the skillet. Toss and cook over low heat for 1–2 minutes so the pasta absorbs the sauce. Add pasta water as needed to create a glossy, silky coating.
- Finish and serve: Taste and adjust with salt, pepper, and a squeeze of lemon juice if desired.
Top with more Parmesan and the remaining basil. Serve hot.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over low heat with a splash of milk, cream, or water to loosen the sauce. Microwave in short bursts, stirring between intervals.
- Freezing: Cream-based sauces can separate when frozen.
If you must freeze, do so for up to 1 month and reheat slowly while whisking. Fresh basil may discolor; add a little new basil after reheating.
Why This is Good for You
- Tomatoes bring antioxidants: They’re rich in lycopene and vitamin C, which support overall wellness.
- Fresh basil adds micronutrients: It provides vitamin K and adds flavor without extra sodium.
- Balanced energy: Pasta offers complex carbs for steady energy, especially when paired with protein or fiber-rich sides.
- Customizable richness: You control how much cream and cheese to use, so you can make it lighter or more indulgent as you like.
What Not to Do
- Don’t overcook the pasta: It will continue cooking in the sauce. Aim for just shy of al dente before combining.
- Don’t skip salting the pasta water: This is your main chance to season the pasta from the inside out.
- Don’t boil the cream hard: Keep the heat gentle to prevent splitting and to maintain a silky texture.
- Don’t add basil too early: Stir it in near the end to keep the flavor fresh and vibrant.
- Don’t forget pasta water: It’s liquid gold for creating a glossy, emulsified sauce.
Variations You Can Try
- Protein boost: Add sautéed shrimp, grilled chicken, crispy pancetta, or Italian sausage.
- Veggie-forward: Stir in spinach, roasted cherry tomatoes, sautéed mushrooms, or grilled zucchini.
- Vodka twist: Add 2–3 tablespoons of vodka after the tomato paste step.
Let it cook off before adding tomatoes and cream.
- Lighter version: Swap half-and-half for heavy cream and use less Parmesan. Add extra basil and a splash of pasta water for body.
- Spicy rosé: Increase the red pepper flakes and add a pinch of smoked paprika or Calabrian chili paste.
- Cheesy finish: Stir in a little mascarpone or ricotta for extra creaminess, or top with burrata.
- Herb swap: Add thyme or oregano with the tomatoes for a deeper, more savory profile.
FAQ
Can I use fresh tomatoes instead of canned?
Yes. Use about 2 pounds of ripe tomatoes, peeled and crushed, or cherry tomatoes cooked down until saucy.
You may need to simmer a bit longer to concentrate the flavor and adjust seasoning to taste.
What type of pasta works best?
Short shapes like penne or rigatoni catch the sauce well, while long noodles like fettuccine create a silky bite. Use what you like; just cook it until just shy of al dente.
How can I make it dairy-free?
Use olive oil only and swap the cream for full-fat coconut milk or a thick cashew cream. Replace Parmesan with a dairy-free Parmesan-style cheese or nutritional yeast for savory notes.
How do I prevent the sauce from curdling?
Lower the heat before adding the cream and avoid boiling once the dairy is in.
Stir often and add a splash of pasta water if the sauce feels too thick.
Is it okay to make the sauce ahead?
Yes. Make the sauce up to 3 days ahead and store it chilled. Reheat gently, then cook the pasta fresh and combine just before serving for the best texture.
Can I add wine?
Absolutely.
After sautéing the garlic and tomato paste, deglaze with 1/4 cup dry white wine. Let it reduce by half before adding the tomatoes.
What if my sauce is too acidic?
Add a small pinch of sugar and a bit more cream, or stir in a tablespoon of butter. A splash of pasta water can also smooth out sharp edges.
How can I thicken a thin sauce?
Simmer a few extra minutes to reduce, stir in a bit more Parmesan, or add a tablespoon of tomato paste and cook it out briefly.
Can I add spinach?
Yes.
Stir in a few handfuls of baby spinach after the cream and let it wilt for 1–2 minutes before adding the pasta.
What can I serve with it?
Garlic bread, a simple green salad with lemon dressing, or roasted vegetables all make great sides. For protein, grilled chicken or shrimp fits nicely.
In Conclusion
Creamy tomato basil pasta is comfort food with a fresh, modern feel. It’s quick to make, forgiving, and easy to tailor to your taste or what’s in the fridge.
Keep the method the same—well-seasoned pasta, a gently simmered tomato base, and a creamy finish—and you’ll have a reliable, crowd-pleasing dinner any night of the week. Garnish with extra basil and Parmesan, and enjoy while it’s hot.
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