Creamy Tomato Basil Pasta

There's something about the smell of garlic hitting hot oil that makes me pause whatever I'm doing and just breathe it in. I discovered this creamy tomato basil pasta one ordinary Tuesday when I had exactly three ingredients in my pantry and wanted something better than toast. Twenty minutes later, I was twirling fettuccine in a sauce so silky it felt like I'd unlocked some secret. It became the dish I make when I want comfort without the fuss.

I made this for my sister after she moved into her first apartment with nothing but a hot plate and hope. Watching her face when she took that first bite, the way she closed her eyes like she'd traveled somewhere, made me understand why people cook for others. It became her standby dish, the one she'd text me about when she needed something to feel like home.

Ingredients

• Penne or fettuccine, 350 g: Penne catches the sauce in its ridges, but fettuccine lets it cling in ribbons; pick whichever makes you happiest.
• Olive oil, 1 tablespoon: This is where the flavor starts, so don't reach for the bottom-shelf bottle.
• Yellow onion, 1 small, finely diced: The onion softens and becomes nearly invisible, sweetening everything around it as it cooks.
• Garlic, 3 cloves, minced: Mince it finely so it dissolves into the sauce rather than leaving hard little pieces.
• Canned crushed tomatoes, 400 g: Canned tomatoes are picked at their peak and then immediately processed, which means they're often better than fresh tomatoes in winter.
• Tomato paste, 1 tablespoon: This concentrate deepens the tomato flavor and adds richness without watering down the sauce.
• Heavy cream, 120 ml: The cream is what transforms this from a simple tomato sauce into something luxurious and velvety.
• Parmesan cheese, 30 g, grated: Freshly grated melts faster and tastes sharper than pre-shredded; it's worth the thirty seconds with a box grater.
• Dried oregano, 1 teaspoon: Oregano bridges the gap between the acidity of tomato and the richness of cream.
• Fresh basil, 1 small bunch, chopped: Add this at the very end so it stays bright and aromatic instead of turning dark and tired.
• Salt, pepper, and chili flakes: Taste as you go; you can always add more but you can't take it back.

Instructions

Boil water and cook pasta:

Fill a large pot with water, salt it generously so it tastes like the sea, and bring it to a rolling boil. Drop in your pasta and stir it immediately so the pieces don't stick to each other. When it's tender but still has a slight bite to it, scoop out and save about half a cup of the starchy water before draining everything else.

Soften the onion:

Heat olive oil in a skillet over medium heat until it shimmers and smells warm. Add your diced onion and let it sit, stirring every minute or so, until it becomes soft and turns from pale yellow to translucent—about four minutes. You'll know it's ready when you can easily break a piece apart with your wooden spoon.

Toast the garlic:

Stir in your minced garlic and immediately start counting to sixty in your head. The moment it becomes fragrant and barely golden, you're done; any longer and it turns bitter.

Build the sauce base:

Pour in the crushed tomatoes and stir in the tomato paste, breaking up any clumps. Add oregano, a pinch of salt, fresh pepper, and chili flakes if you want a whisper of heat. Let this simmer gently for five to seven minutes, stirring occasionally, until the sauce deepens in color and tastes less raw.

Smooth with cream:

Lower the heat so the sauce is barely bubbling. Pour in the cream slowly, stirring constantly so it mixes evenly and doesn't split. The sauce will transform right before your eyes into something silky and luxurious. Let it warm through for two or three minutes without boiling hard.

Melt in the cheese:

Sprinkle Parmesan over the sauce in a steady stream while stirring, and watch as it melts into threads of umami. Keep stirring until it's completely incorporated and the sauce looks creamy and cohesive.

Toss with pasta:

Add your drained pasta to the skillet and turn everything gently so each strand or piece gets coated. If the sauce seems too thick, add a splash or two of your reserved pasta water and stir; the starches in that water will help the sauce cling instead of sliding off.

Finish with basil:

Turn off the heat and stir through the fresh chopped basil. Taste the whole thing and adjust salt and pepper until it makes you happy.

Serve immediately:

Plate it while it's hot, scatter more basil on top if you have it, and let people finish their bowls before the cream has a chance to settle.

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I made a version of this for a dinner party once and accidentally burned the garlic while I was distracted telling a story, so I quietly started over with a fresh skillet while everyone was still sipping wine. No one noticed, and I learned that sometimes the best part of cooking is knowing when to fix something without making a fuss about it. That meal turned into an inside joke, but mostly it reminded me that food made with a little humility and a lot of butter somehow always comes out right.

Why This Sauce Works

The magic of this pasta is in the balance between three things: the slight acidity of tomato, the richness of cream, and the warmth of herbs. The cream doesn't mask the tomato; instead, it softens its sharp edges and makes the whole thing feel rounded and complete. When you cook tomato and cream together gently, they become something entirely new, which is why this sauce tastes so much better than just pouring store-bought cream into jarred marinara.

Making It Your Own

This recipe is a starting point, not a rulebook. Some nights I stir in sautéed mushrooms for earthiness, or throw in a handful of baby spinach right before the basil so it wilts into the sauce. Once I added a splash of white wine while the tomatoes were simmering, which made everything taste deeper and a little more interesting. The bones of the recipe stay the same, but the details can shift depending on what's in your fridge or what kind of day you've had.

Serving and Pairing Ideas

This is the kind of pasta that doesn't need much else—maybe a simple green salad alongside to cut through the richness, and a piece of crusty bread for mopping up sauce. A cold glass of crisp white wine, like Pinot Grigio or even a Sauvignon Blanc, sits alongside this dish perfectly because the acidity in the wine echoes the acidity in the tomatoes. If you're cooking for someone, serve it in a shallow bowl so the sauce pools around the pasta, and finish with a final scatter of fresh basil and a small grating of Parmesan.

• Light and simple are your friends here; this sauce is already rich enough to be the star.
• If you have parsley on hand, mix it with the basil for a more complex herbal note.
• Leftover pasta reheats well in a low oven covered with foil, though the sauce will be less creamy—just add a splash of cream or milk when you warm it.

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This pasta has quietly become the dish people ask me to make when they want to feel cared for. There's something about sitting down to a warm bowl of something this simple and this good that makes the rest of the world soften a little.

Recipe FAQs

→ What type of pasta works best for this dish?

Penne or fettuccine are ideal as they hold the creamy sauce well, but any pasta can be used based on preference.

→ Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, fresh tomatoes can be used but may require longer simmering to achieve the right texture for the sauce.

→ How can I make the sauce less thick?

Adding reserved pasta water gradually helps adjust the sauce to your preferred consistency.

→ Is it possible to omit dairy for a vegan version?

Absolutely, plant-based cream and vegan Parmesan alternatives can replace dairy for a vegan-friendly option.

→ What herbs enhance the flavor besides basil?

Dried oregano is added for depth, and fresh basil adds brightness. You can also experiment with parsley or thyme.