Basil Garlic Creamy Tomato (Printable Version)

One-pot pasta with creamy tomato sauce, fresh basil, and garlic for simple, flavorful meals.

# List of Ingredients:

→ 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 Make It:

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; cook for approximately 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, sugar, salt, and black pepper. Stir to combine thoroughly.
04 - Add pasta and water or vegetable broth, ensuring the pasta is fully submerged. Bring to a boil.
05 - Reduce heat to medium-low, cover, and simmer for 12 to 14 minutes. Stir occasionally until pasta reaches an al dente texture and most of the liquid is absorbed.
06 - Stir in heavy cream and Parmesan cheese. Cook uncovered for 2 to 3 minutes until the sauce becomes creamy.
07 - Remove from heat and fold in chopped basil. Adjust seasoning with salt and pepper as needed.
08 - Serve immediately, garnished with additional basil leaves and Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so theres almost nothing to clean up afterward.
  • The pasta absorbs the sauce as it cooks, which makes every bite taste richer and more flavorful.
  • It comes together in half an hour, even on nights when youre running on empty.
02 -
  • Stir the pasta every few minutes while it simmers, or the pieces on the bottom will stick and burn.
  • If the sauce looks too thick before the pasta is done, add a splash more water and keep cooking.
  • Wait until the very end to add the basil so it stays bright green and fragrant instead of turning dark and dull.
03 -
  • Use a deep skillet or Dutch oven with a lid so the pasta has room to cook evenly without boiling over.
  • Grate your Parmesan fresh from a block, it melts smoother and tastes sharper than the kind that comes pre-shredded.
  • If you want a silkier sauce, reserve a cup of the pasta cooking liquid before draining and stir it in at the end to adjust the consistency.
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