Basil Garlic Creamy Tomato (Print View)

A comforting creamy tomato pasta with fresh basil and garlic cooked in a single pot for rich flavor.

# What You'll Need:

→ 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
14 - Freshly ground black pepper, to taste

→ Water

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

# How To Make It:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and sauté 3 to 4 minutes until softened.
02 - Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, sugar, salt, and black pepper. Stir thoroughly to combine.
04 - Pour in pasta and water or broth, ensuring 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. Cook uncovered for 2 to 3 minutes until sauce turns creamy.
07 - Remove from heat. Fold in chopped basil and adjust seasoning if necessary.
08 - Serve immediately, garnished with additional basil and Parmesan if desired.

# Expert Insights:

01 -
  • It's honest comfort food that doesn't pretend to be something it's not, just creamy tomato pasta that somehow feels like a hug.
  • One pot means one cleanup, which means you actually have time to sit and enjoy what you made instead of washing dishes until midnight.
  • Fresh basil folded in at the end gives you this moment where the smell hits you and reminds you why you started cooking in the first place.
02 -
  • Don't skip the moment of tasting before serving—the sauce might need more salt, pepper, or even a pinch of sugar depending on your tomatoes, so adjust to your palate.
  • The pasta continues to absorb liquid even after you remove it from heat, so if it looks slightly looser than you want when plating, that's perfect—it'll firm up in the bowl.
  • Fresh basil added at the end is non-negotiable; cooking it defeats the entire purpose of having it there.
03 -
  • Use a large deep skillet or Dutch oven so you have enough surface area for the pasta to cook evenly and enough depth that nothing boils over.
  • Taste constantly as you cook—your tomatoes, your salt levels, and your heat source are all slightly different from mine, so seasoning by feel rather than by rote will always give you better results.
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