Basil Garlic Creamy Tomato Pasta (Printable)

A creamy tomato pasta with basil and garlic, all made in one pot for easy, flavorful cooking.

# Components:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Sauce Base

02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1/2 tsp red pepper flakes (optional)
06 - 28 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp sugar
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper

→ Cream & Cheese

11 - 3/4 cup plus 2 tbsp heavy cream
12 - 2 oz freshly grated Parmesan cheese

→ Herbs & Finish

13 - 1 cup loosely packed fresh basil leaves, chopped, plus extra for garnish
14 - Freshly ground black pepper, to taste

→ Water

15 - 2 1/2 cups water or low-sodium vegetable broth

# Method:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and red pepper flakes to the skillet; cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes, tomato paste, sugar, salt, and freshly ground black pepper until incorporated.
04 - Pour in pasta and water or vegetable broth, ensuring the pasta is fully submerged. Bring mixture to a boil.
05 - Reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in heavy cream and grated Parmesan cheese. Continue cooking uncovered for 2 to 3 minutes until sauce achieves a creamy consistency.
07 - Remove from heat. Fold in chopped basil leaves and adjust seasoning with salt and pepper as needed.
08 - Serve the dish hot, garnished with additional fresh basil and Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is as easy as the cooking itself.
  • The sauce clings to every twist of pasta because they cook together, soaking up all that garlicky tomato goodness.
  • Fresh basil at the end makes it taste like you spent hours in the kitchen when you really didn't.
  • It's rich and creamy but still feels light enough that you won't need a nap afterward.
02 -
  • Stir the pasta every few minutes while it simmers or the bottom layer will stick and scorch, leaving you with a burnt taste that no amount of cream can hide.
  • Don't add the cream too early or it might curdle from the high heat, wait until the pasta is tender and the sauce has thickened.
  • If the pot looks dry before the pasta is done, add a splash of water or broth and keep stirring, it'll come together as the noodles release their starch.
03 -
  • Use a wide, shallow pot instead of a tall narrow one so the pasta has room to spread out and cook evenly without clumping.
  • Grate your own Parmesan instead of buying the pre-shredded kind, it melts smoother and tastes sharper.
  • Tear the basil with your hands instead of chopping it with a knife to keep the edges from bruising and turning dark.
  • If you want a silkier sauce, stir in a tablespoon of butter at the very end for a glossy finish that coats every bite.
Return