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Creamy Basil Tomato Pasta

Creamy Basil Tomato Pasta

This Creamy Basil Tomato Pasta is your answer to a quick, incredibly satisfying, and vibrantly flavorful meal that’s perfect for any night of the week. This recipe transforms simple pantry staples into a restaurant-worthy dish that's both comforting and elegant, proving that deliciousness doesn't require hours in the kitchen or a huge shopping bill.
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Prep Time 10 minutes
Cook Time 25 minutes
minutes 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta (such as fettuccine, linguine, or penne)
  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 1/4 cup fresh basil leaves chopped, plus more for garnish
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat
  • to taste salt and freshly ground black pepper

Equipment

  • Large pot
  • Large skillet or Dutch oven

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta. Drain the pasta and set aside.
    1 pound pasta (such as fettuccine, linguine, or penne)
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil, 1 medium yellow onion, 3 cloves garlic
  3. Pour in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 10-15 minutes to allow the flavors to meld. Season with salt and freshly ground black pepper to taste.
    1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, to taste salt and freshly ground black pepper
  4. Stir in the heavy cream and grated Parmesan cheese into the tomato sauce. Continue to cook, stirring gently, until the sauce is heated through and has a smooth, creamy consistency. Do not boil the sauce after adding the cream and cheese.
    1/2 cup heavy cream, 1/4 cup grated Parmesan cheese
  5. Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, gradually add some of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency. Stir in the chopped fresh basil just before serving.
    1 pound pasta (such as fettuccine, linguine, or penne), 1/4 cup fresh basil leaves
  6. Divide the Creamy Basil Tomato Pasta among plates. Garnish with additional grated Parmesan cheese and fresh basil leaves. Serve immediately and enjoy this delightful meal.
    1/4 cup grated Parmesan cheese, 1/4 cup fresh basil leaves

Notes

Allow pasta to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if needed. Can be frozen for 2-3 months; thaw overnight in the refrigerator before reheating.