Basil Garlic Creamy Tomato (Printable)

A creamy tomato and basil pasta infused with garlic, cooked all in one pot for simple, flavorful dining.

# 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 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 - Incorporate minced garlic and red pepper flakes; cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes, tomato paste, sugar, salt, and black pepper until fully blended.
04 - Pour in pasta and water or broth, making sure the pasta is submerged, and bring 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 is absorbed.
06 - Stir in heavy cream and Parmesan cheese. Cook uncovered for 2 to 3 minutes until sauce reaches a creamy consistency.
07 - Remove from heat, fold in chopped basil, and adjust seasoning with additional black pepper as needed.
08 - Plate immediately, garnished with extra basil leaves and Parmesan if desired.

# Expert Suggestions:

01 -
  • One pot means you're actually done with dinner in 30 minutes, not spending the next hour scrubbing.
  • The pasta absorbs all that creamy tomato goodness as it cooks, so every bite tastes intentional.
  • Fresh basil folded in at the end feels like a small luxury that takes zero extra effort.
02 -
  • Stir the pasta occasionally while it simmers; otherwise it'll stick to the bottom and burn, turning bitter and ruining the whole dish.
  • Add the basil at the very end, not during cooking—heat turns it dark, mushy, and flavorless instead of bright and herbaceous.
  • If your sauce looks too thin when the pasta is done, you can cook it uncovered for another minute or two to evaporate excess liquid, but don't overcook the pasta chasing it.
03 -
  • If you only have a regular skillet instead of a deep one, tilt it slightly as you add liquid so nothing spills over during the boil.
  • Taste the pasta a minute before the recipe says it should be done—pasta thickness varies by brand, and you want al dente, not soft.
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