This Creamy Tomato Pasta stands out for its rich, comforting flavor that comes together in under 30 minutes, making it perfect for busy weeknights.
The combination of tomatoes, olive oil, and fresh basil delivers heart-healthy antioxidants, while the pasta adds fiber to support digestion.
The light cream enhances the sauce’s silkiness without overwhelming with saturated fat, and topping it with Parmesan provides a touch of protein and calcium.
This dish is easily adaptable, making it a satisfying, family-friendly meal or an ideal candidate for meal prep.
With minimal ingredients and straightforward steps, it balances convenience, nutrition, and taste, proving that wholesome cooking doesn’t have to be complicated.
Must-Have Tools for Perfect Results
Large Sauté Pan
Essential for simmering the tomato sauce evenly. Its high sides prevent splatters and allow easy stirring, making it a versatile tool for sauces, sautés, and one-pan meals.
Chef’s Knife
Perfect for finely chopping onions, garlic, and basil. A sharp knife saves time, ensures uniform cooking, and is indispensable for nearly all kitchen prep tasks.
Large Pot
Ideal for boiling pasta to al dente perfection. A roomy pot prevents sticking and is versatile for soups, boiling vegetables, or cooking grains.
Wooden Spoon or Silicone Spatula
Allows gentle stirring of sauce without scratching your cookware. Durable, heat-resistant, and perfect for mixing, folding, or scraping.
Colander
Makes draining pasta effortless and safe. Also doubles as a rinsing basket for vegetables, legumes, or fruits, streamlining cleanup and prep.
30-Minute Creamy Tomato Basil Pasta
Equipment
- 1Large Sauté Pan
- 1 Large Pot
- 1 Chef’s Knife
- 1 Wooden Spoon or Silicone Spatula
- 1 Colander
Ingredients
- 1 pound dry short pasta penne, rigatoni, or fusilli
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- Pinch red pepper flakes optional
- 1/2 teaspoon kosher salt plus more as needed
- 1/4 teaspoon freshly ground black pepper plus more as needed
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup fresh basil chopped
- Grated Parmesan cheese for serving
Instructions
- Sauté Onions: Heat the olive oil in a large, high-sided sauté pan over medium heat until it shimmers. Add the finely chopped onion and cook slowly, stirring occasionally, until it becomes soft, translucent, and slightly golden, about 3–4 minutes. This gentle sauté develops a natural sweetness that forms the flavor base of your sauce.
- Infuse Garlic and Spices: Add the minced garlic and a pinch of red pepper flakes (if using) to the pan. Stir constantly for 30–60 seconds until fragrant, being careful not to burn the garlic, as this will add a warm, aromatic layer that elevates the sauce.
- Simmer Tomato Sauce: Pour in the crushed tomatoes, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir to combine, bring the mixture to a gentle simmer, and cook uncovered for 10 minutes, stirring occasionally to meld the flavors and thicken the sauce slightly.
- Creamy Finish and Seasoning: Reduce the heat to low and stir in the heavy cream, gently folding it into the sauce until fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed to achieve a balanced, rich flavor.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, typically around 10 minutes, stirring occasionally to prevent sticking. Drain the pasta thoroughly using a colander and set aside.
- Combine Pasta and Sauce: Add the drained pasta directly into the creamy tomato sauce, tossing gently to coat every piece evenly. This ensures that each bite is flavorful, and the pasta absorbs the sauce’s richness.
- Finish with Basil and Cheese: Stir in the fresh chopped basil just before serving to preserve its bright, aromatic flavor. Serve immediately with a generous sprinkle of grated Parmesan cheese on top for added depth, savoriness, and a touch of indulgence.
Notes
- For extra flavor, sauté the onions until lightly caramelized before adding garlic.
- Use freshly grated Parmesan for the best flavor and texture.
- Red pepper flakes are optional but add a subtle, spicy kick.
- Stir the cream in slowly to prevent curdling and ensure a silky sauce.
- Leftovers can be reheated gently on the stovetop with a splash of cream or water.
Chef’s Secrets For Creamy Perfection
Achieving the perfect creamy texture requires gentle heat and careful timing.
Always sauté onions until soft and translucent rather than brown—they add natural sweetness that balances the acidity of tomatoes.
Adding cream over low heat prevents it from curdling and ensures a velvety consistency.
Fresh basil should be added at the very end to preserve its aromatic fragrance and bright color.
For an extra depth of flavor, consider a pinch of sugar to cut the acidity of the tomatoes or a splash of white wine before simmering.
Serving Suggestions To Impress Guests
This pasta pairs beautifully with crisp green salads, roasted vegetables, or garlic bread.
For a protein boost, add grilled chicken, shrimp, or sautéed mushrooms.
Garnishing with extra Parmesan or a drizzle of high-quality olive oil enhances the dish’s richness.
Serve it in wide pasta bowls to showcase the creamy sauce, and sprinkle fresh basil on top for visual appeal and a burst of fresh flavor.
Storage Tips For Easy Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm it on the stovetop over low heat, adding a splash of cream or water to restore the sauce’s consistency.
Avoid microwaving at high heat, which can dry out the pasta and separate the sauce.
If freezing, keep the sauce and pasta separate; this allows for better texture and flavor retention when thawed and reheated.
Frequently Asked Questions About Pasta
1. Can I use whole wheat pasta? Yes! Whole wheat or gluten-free pasta works
well, though cooking times may vary slightly. It adds extra fiber and a nuttier flavor.
2. How can I make it vegan? Substitute heavy cream with coconut cream or
cashew cream and use nutritional yeast instead of Parmesan for a plant-based version.
3. Is it okay to use fresh tomatoes? Absolutely! Blanch and peel them first, then
crush or puree for a fresher, slightly lighter sauce.
4. Can I prepare the sauce in advance? Yes, make the sauce a day ahead and
store in the fridge. Reheat gently before adding freshly cooked pasta and basil.
5. What if the sauce is too thick? Stir in a small amount of pasta water, cream, or
stock to thin it to your desired consistency while keeping it creamy.
This recipe has been adapted and simplified from the original version by thekitchn. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
