If there's one dinner that earns a permanent spot in your weeknight rotation, it's this creamy tomato basil pasta. It comes together in about 20 minutes with pantry staples, tastes like it took far longer, and reheats beautifully for lunch the next day.
The secret is building a quick sauce that's rich without being heavy — a splash of cream rounds out the acidity of the tomatoes, and fresh basil at the end keeps it bright.
Why you'll love this recipe
- Fast. Start to finish in about 20 minutes.
- Pantry-friendly. Most of it lives in your cupboard already.
- Forgiving. Swap the cream for half-and-half, add spinach, or toss in cooked chicken.
Tips for the best results
Salt your pasta water generously — it's your only chance to season the pasta itself. Reserve a little starchy cooking water before draining; it helps the sauce cling. And don't let the garlic brown, or it turns bitter.
Creamy Tomato Basil Pasta
A rich, 20-minute weeknight pasta with a quick tomato-cream sauce and fresh basil.
☆☆☆☆☆
Ingredients
- 12 oz (340 g) penne or rigatoni
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 tsp salt, plus more to taste
- 1/4 tsp red pepper flakes (optional)
- 1/3 cup fresh basil, torn
- 1/2 cup grated Parmesan, plus more to serve
Instructions
- Step 1. Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant but not browned.
- Step 3. Stir in the crushed tomatoes and salt. Simmer for 5 minutes to thicken slightly.
- Step 4. Lower the heat and stir in the cream and Parmesan until smooth. Loosen with a splash of reserved pasta water if needed.
- Step 5. Add the drained pasta and toss to coat. Stir in the fresh basil, taste, and adjust salt. Serve hot with extra Parmesan.
Make it your own
Stir in a few handfuls of baby spinach with the cream, add cooked Italian sausage or shredded rotisserie chicken for protein, or finish with a drizzle of chili oil. It's a sturdy base recipe that welcomes whatever you have on hand.
Frequently asked questions
Can I make it dairy-free? Yes — use a splash of full-fat coconut milk or a cashew cream in place of the heavy cream, and skip or swap the Parmesan for a dairy-free alternative.
How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or milk to loosen the sauce.
Can I freeze it? Cream sauces can split a little when frozen, but it's still tasty. Freeze for up to 2 months and reheat low and slow.