Save This creamy one-pot pasta transforms humble cherry tomatoes into a luscious sauce that coats every strand of pasta with rich, bright flavor. The tomatoes gently burst during cooking, creating pockets of sweetness that complement the silky cream and savory Parmesan cheese.
I developed this recipe during a particularly busy week when I needed something impressive yet simple. Now it's become our Thursday night tradition when everyone is tired but still craving something delicious and comforting.
Ingredients
- short pasta like penne or fusilli: 350g the shape matters as it catches the creamy sauce in all its ridges
- olive oil: 2 tablespoons use a good quality one as it forms the flavor foundation
- garlic cloves: 3 freshly sliced rather than minced for gentle flavor release
- cherry tomatoes: 500g look for plump ones with tight skin for the best burst effect
- small yellow onion: 1 adds essential sweetness when properly caramelized
- baby spinach: 60g optional but adds beautiful color and nutrients
- heavy cream: 120ml brings everything together with luxurious texture
- grated Parmesan: 60g freshly grated provides the best melt and flavor
- unsalted butter: 1 tablespoon adds that final silky finish to the sauce
- vegetable broth: 700ml homemade preferred but low sodium store bought works well
- water: 120ml helps create the perfect consistency
- dried Italian herbs: 1 teaspoon bloom these in the oil for maximum flavor impact
- Red pepper flakes: adjust amount based on your heat preference
- Salt and black pepper: season in layers throughout cooking for best flavor
- Fresh basil leaves: tear just before serving for the brightest aroma
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large deep skillet over medium heat until it shimmers slightly. Add the finely chopped onion and cook for a full 2 minutes stirring occasionally until they turn translucent and begin to soften. The onions should not brown at this stage but rather sweat gently to release their sweetness.
- Bloom the Garlic:
- Add the thinly sliced garlic to the softened onions and stir continuously for exactly one minute. You want the garlic to become fragrant but not take on any color which would create bitterness. This brief cooking releases the aromatic oils essential to flavoring the entire dish.
- Create the Tomato Burst:
- Add all cherry tomato halves to the pan along with a generous pinch of salt which helps draw out their juices. Cook them for 5 to 6 minutes stirring occasionally but not too frequently. You want some tomatoes to burst naturally while others remain partially intact creating texture variation in the final dish. The tomatoes should release their bright red juices and begin to soften and wrinkle around the edges.
- Build the Pasta Bath:
- Pour in the vegetable broth and water creating the liquid in which the pasta will cook. Add the dried Italian herbs and red pepper flakes if using. Bring this mixture to a complete rolling boil which will ensure the pasta cooks evenly.
- Cook the Pasta:
- Add the uncooked pasta directly to the boiling liquid and reduce heat to maintain a steady simmer. Cook uncovered for 10 to 12 minutes stirring every couple of minutes to prevent sticking. The pasta will gradually absorb the flavorful liquid while releasing starches that naturally thicken the sauce. Continue cooking until the pasta reaches al dente texture and most but not all liquid has been absorbed.
- Create the Cream Finish:
- Lower the heat to prevent any possibility of the cream separating. Add the heavy cream and butter stirring gently until the butter completely melts. If using spinach add it now letting the residual heat wilt the leaves without overcooking them. The sauce should coat the back of a spoon but still flow freely.
- Incorporate the Cheese:
- Add the grated Parmesan gradually while stirring constantly to ensure it melts smoothly into the sauce without clumping. The sauce will visibly thicken and become glossy. Taste and adjust the seasoning with salt and freshly ground black pepper remembering that Parmesan adds saltiness.
- Garnish and Serve:
- Transfer immediately to serving bowls while still hot. Tear fresh basil leaves directly over each portion and offer additional grated Parmesan at the table. The fresh herbs should hit the hot pasta just before eating to release their aromatic oils.
Save The cherry tomatoes are truly the star of this dish. I discovered that leaving some whole while halving others creates a beautiful texture contrast where some burst dramatically during cooking while others maintain their shape. My husband who claimed to dislike cherry tomatoes became an instant convert after trying this pasta the first time.
Make It Ahead
This pasta reheats beautifully making it perfect for meal planning. Store in an airtight container in the refrigerator for up to three days. When reheating add a splash of water or broth to loosen the sauce as the pasta will continue absorbing liquid while stored. Heat gently on the stovetop or in the microwave stirring occasionally until hot throughout. The flavors actually develop further overnight making day two possibly even more delicious than the first serving.
Customize Your Protein
While perfectly satisfying as a vegetarian meal this pasta welcomes protein additions. For meat eaters cooked Italian sausage crumbled and browned before adding the onions adds wonderful depth. Grilled chicken sliced and added at the end works beautifully. For plant based options add a can of drained white beans during the final minutes of cooking or top with toasted pine nuts for crunch and protein. The creamy tomato base complements virtually any protein addition you choose.
Seasonal Variations
Summer Version Use multicolored heirloom cherry tomatoes and add fresh corn kernels cut from the cob during the final minutes of cooking. Finish with abundant fresh basil and a squeeze of lemon. Fall Adaptation Add diced butternut squash with the onions allowing it to soften and sweeten the sauce. Include a pinch of nutmeg with the cream for warmth. Winter Comfort Version Incorporate sun dried tomatoes alongside the fresh ones for concentrated flavor. Add a splash of red wine with the broth and finish with rosemary instead of basil.
Wine Pairing Suggestions
This versatile pasta pairs beautifully with several wine styles. A crisp Italian Pinot Grigio complements the creamy texture while cutting through the richness. For red wine lovers a light Chianti enhances the tomato flavors without overwhelming the dish. Rosé offers the perfect middle ground especially during warmer months providing fruit forward notes that highlight the sweet burst tomatoes. Whatever your preference serve the wine slightly cooler than usual to balance the warm creaminess of the pasta.
Save Serve immediately. Garnish with fresh basil and extra Parmesan for the ultimate flavor experience and visual appeal.
Recipe FAQ
- → How do I achieve the best tomato burst for the sauce?
Cook halved cherry tomatoes over medium heat until they soften and burst, which helps create a fresh, flavorful base for the sauce.
- → Can I use a different type of pasta?
Yes, any short pasta like penne, fusilli, or rigatoni works well as they hold sauce beautifully and cook evenly in one pot.
- → Is it possible to make this dairy-free?
Swap in plant-based cream and cheese alternatives for a dairy-free result. Be sure to check labels for allergens.
- → What vegetables can I substitute for spinach?
Arugula or kale are great swaps for spinach. Simply add at the end and let wilt in the hot pasta.
- → How can I add more protein?
Sautéed mushrooms or pre-cooked chicken can be stirred in for extra protein and heartiness.
- → What wine pairs well with this dish?
A crisp white like Pinot Grigio complements the creamy texture and brightens the tomato flavors.