Basil Garlic Creamy Tomato (Printable)

One-pot pasta with creamy tomato sauce, garlic, and fresh basil for a flavorful, easy meal.

# 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, plus extra for garnish
14 - Freshly ground black pepper, to taste

→ Water

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

# How-To Steps:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and red pepper flakes, cooking for 1 minute until the aroma becomes fragrant.
03 - Add crushed tomatoes, tomato paste, sugar, salt, and black pepper. Stir thoroughly to blend flavors.
04 - Pour in the pasta and water or vegetable broth, making sure the pasta is fully submerged. Bring the 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 has evaporated.
06 - Stir in the heavy cream and grated Parmesan cheese. Continue to cook uncovered for 2 to 3 minutes until the sauce attains a creamy consistency.
07 - Remove from heat and fold in chopped basil. Adjust seasoning according to taste.
08 - Serve immediately, garnished with additional basil leaves and Parmesan as desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time enjoying your meal instead of scrubbing pans.
  • The cream softens the acidity of the tomatoes while the garlic and basil keep things bright and alive.
02 -
  • The pasta will continue absorbing liquid even after you turn off the heat, so if your sauce looks a touch loose when you finish, that's exactly where you want it.
  • Don't skip fresh basil in favor of dried; the two taste almost nothing alike, and dried herbs disappear entirely in this dish.
03 -
  • Zest a lemon right into the finished pasta if something feels flat—acid lifts everything and makes the basil pop.
  • Use a large pot or deep skillet so the pasta has room to move around; a cramped pot leads to uneven cooking and clumping.
Go Back