Why You’ll Love This Recipe
This Creamy Tomato Pasta is the definition of cozy, flavorful simplicity. It’s fast enough for a hectic weekday and indulgent enough to feel like a treat. Whether you’re feeding a family, cooking for two, or meal prepping for the week, this dish checks all the boxes. Plus, it’s adaptable to dairy-free or vegetarian diets, and pairs beautifully with a side salad or garlic bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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200g pasta (penne or spaghetti work well)
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1 tablespoon olive oil
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1 onion, finely chopped
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2 garlic cloves, minced
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1 can (400g) chopped tomatoes
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1/2 cup heavy cream (or plant-based cream for a dairy-free option)
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1/4 cup grated parmesan cheese (optional for dairy-free)
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Salt and pepper, to taste
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Fresh basil leaves, chopped, for garnish
Directions
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Cook the pasta according to the package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
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In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook for 2–3 minutes until softened.
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Add the minced garlic and sauté for another 1–2 minutes until fragrant.
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Pour in the chopped tomatoes and bring the mixture to a simmer. Let cook for 5–7 minutes, stirring occasionally.
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Stir in the heavy cream and continue to cook for another 3–5 minutes, allowing the sauce to thicken.
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Add the cooked pasta to the sauce and toss well to coat. Use some reserved pasta water to adjust the sauce consistency if needed.
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Season with salt and pepper to taste. Stir in the grated parmesan if using.
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Garnish with chopped fresh basil leaves before serving.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 420 kcal
Variations
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Dairy-Free Version: Use plant-based cream and omit the parmesan or use a vegan alternative.
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Add Protein: Mix in grilled chicken, sautéed mushrooms, or chickpeas for extra protein.
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Spicy Twist: Add red pepper flakes or a dash of chili paste to the sauce for a kick.
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Cheesier Option: Stir in mozzarella or ricotta for a gooey, cheesy version.
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Greens Boost: Add spinach or kale in the last few minutes of simmering for a touch of green.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat with a splash of water or cream to loosen the sauce. You can also microwave it in a microwave-safe container for 1–2 minutes, stirring halfway through.
FAQs
What type of pasta works best for creamy tomato sauce?
Penne and spaghetti are great choices, but you can use any pasta shape that holds sauce well, like fusilli or rigatoni.
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to cook them longer to break them down into a sauce. Use ripe, juicy tomatoes for the best flavor.
Is this recipe suitable for vegans?
With plant-based cream and vegan cheese or no cheese at all, this recipe can easily be made vegan.
How do I make the sauce thicker?
Let the sauce simmer a bit longer before adding the cream, or reduce it slightly after combining with the cream.
Can I freeze creamy tomato pasta?
Freezing is not recommended, as the cream may separate when thawed. For best results, enjoy it fresh or refrigerate for short-term storage.
What herbs can I use besides basil?
Parsley, oregano, or thyme are good alternatives to basil for a different flavor profile.
Can I use milk instead of cream?
Yes, but the sauce will be thinner. For a similar richness, add a bit of butter or use evaporated milk.
How do I prevent the sauce from becoming too watery?
Be sure to simmer the tomatoes long enough to reduce their liquid before adding the cream.
Can I add vegetables to this pasta?
Absolutely. Zucchini, bell peppers, mushrooms, or spinach all work well in this dish.
What can I serve with creamy tomato pasta?
It pairs well with garlic bread, a green salad, or roasted vegetables for a complete meal.
Conclusion
Creamy Tomato Pasta is a versatile, satisfying dish that’s as easy to make as it is to love. With its smooth tomato-cream sauce, aromatic garlic and onion base, and the option to customize with your favorite add-ins, it’s a recipe you’ll come back to again and again. Whether you’re cooking for yourself or serving a crowd, this dish brings comfort and flavor to the table every time.
Creamy Tomato Pasta
A rich and comforting pasta dish with a creamy tomato sauce, perfect for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 200g pasta (penne or spaghetti work well)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (400g) chopped tomatoes
- 1/2 cup heavy cream (or plant-based cream for a dairy-free option)
- 1/4 cup grated parmesan cheese (optional for dairy-free)
- Salt and pepper, to taste
- Fresh basil leaves, chopped, for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened.
- Add the minced garlic to the skillet and sauté for another 1-2 minutes, until fragrant.
- Pour in the canned tomatoes and bring to a simmer. Let the sauce cook for 5-7 minutes, stirring occasionally.
- Stir in the heavy cream and cook for an additional 3-5 minutes, allowing the sauce to thicken.
- Add the cooked pasta to the sauce and toss to coat, adding the reserved pasta water if the sauce needs thinning.
- Season with salt and pepper to taste. If using, stir in the grated parmesan cheese for extra richness.
- Garnish with fresh basil leaves before serving.
Notes
- Use plant-based cream and skip the parmesan for a dairy-free version.
- Reserve pasta water helps to thin the sauce and make it silkier.
- Great with penne, spaghetti, or any pasta shape you prefer.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
