Basil Garlic Creamy Tomato Pasta (Printable version)

One-pot pasta combining creamy tomato sauce, garlic, and fresh basil for a flavorful, simple dish.

# Ingredient list:

→ Pasta

01 - 12 ounces penne or fusilli pasta

→ Sauce Base

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

→ Cream & Cheese

11 - 3/4 cup plus 2 tablespoons heavy cream
12 - 2 ounces 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

# Step-by-step guide:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, sugar, salt, and black pepper. Stir thoroughly to combine.
04 - Pour in the pasta and water or broth, ensuring the pasta is fully submerged. Increase heat to bring the mixture to a boil.
05 - Lower heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
06 - Stir in the heavy cream and Parmesan cheese. Continue cooking uncovered for 2 to 3 minutes until the sauce achieves a creamy consistency.
07 - Remove from heat and fold in the chopped basil. Adjust seasoning with additional salt or pepper if desired.
08 - Plate the pasta hot, garnished with extra basil leaves and Parmesan cheese as preferred.

# Expert tips:

01 -
  • Everything cooks in one pot, so you're not staring at a sink full of dishes at the end.
  • The pasta drinks in the tomato sauce as it cooks, making it taste way more interesting than pasta that's just tossed together afterward.
  • It comes together in under 30 minutes, which means you can have an actual dinner without ordering takeout.
02 -
  • Don't use boiling water straight from the kettle or you'll shock the sauce and it separates—let it cool for just a minute or use broth which is already warm.
  • The cream and cheese only go in once the pasta is actually cooked; if you add them too early, they break and you end up with a grainy, separated mess.
  • Stir occasionally while simmering, not constantly, so the pasta has time to absorb the liquid instead of just sloshing around.
03 -
  • If the sauce ever looks too thick while the pasta is cooking, add a splash of water rather than panicking; it loosens up and the pasta keeps soaking it in.
  • Freshly grated Parmesan is non-negotiable—the pre-grated stuff has cellulose in it that doesn't melt smoothly and makes the sauce look grainy instead of silky.
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