Creamy Tomato Basil Pasta

There's something about the smell of garlic hitting hot oil that makes you believe anything is possible in the kitchen. I discovered this creamy tomato basil pasta on an ordinary Tuesday when I had nothing but a can of tomatoes and a determination not to order takeout again. What started as a quiet weeknight solution became the dish I find myself making whenever I need something that feels both indulgent and honest.

I made this for my neighbor who'd just moved in, and she stood in my kitchen with her eyes closed while eating, which felt like the highest compliment. Since then, it's become my go-to when someone needs feeding or when I need to feel like I have my life together, even if it's just for dinner.

Ingredients

• Penne or fettuccine, 400 g: Penne cups the sauce beautifully, but use whatever pasta you love; the shape matters less than cooking it to that perfect al dente bite.
• Olive oil, 2 tablespoons: Good olive oil makes a real difference here, especially since it's one of the few things you'll actually taste.
• Onion, 1 small, finely chopped: This builds the foundation; don't rush this step or skip the mincing.
• Garlic, 3 cloves, minced: The moment it hits the hot oil, your kitchen transforms completely.
• Crushed tomatoes, 1 can (400 g): Canned tomatoes are honestly better than most fresh ones in winter, and they give you consistency.
• Heavy cream, 120 ml: This is the magic that turns tomato sauce into something luxurious without being heavy.
• Sugar, 1 teaspoon: A tiny pinch of sweetness balances the tomato's natural acidity beautifully.
• Salt and black pepper: Taste as you go; seasoning is personal and your palate knows best.
• Red pepper flakes, 1 pinch: Optional, but a whisper of heat makes the cream sing.
• Fresh basil, 20 g, torn: Always tear by hand at the last second; the bruises from a knife release flavors you don't want.
• Parmesan cheese, 60 g, freshly grated: Pre-grated falls flat; fresh off the grater, it melts differently and tastes alive.

Instructions

Boil the pasta:

Salt your water generously, as if seasoning soup. Drop in the pasta and set a timer, then taste it a minute before the package says it's done, because that's when magic happens.

Build the base:

Heat your oil over medium until it shimmers slightly, then add the onion and let it soften quietly for 3 to 4 minutes. You'll know it's ready when it turns translucent and starts to smell sweet.

Wake up the garlic:

Add your minced garlic and stir constantly for just one minute, watching it go from pale to golden. This is not the time to check your phone.

Let the tomatoes simmer:

Pour in the crushed tomatoes with the sugar, salt, pepper, and red pepper flakes. Let this bubble gently for 8 to 10 minutes, stirring occasionally, until the sauce darkens slightly and thickens just enough to coat the back of a spoon.

Smooth it with cream:

Lower the heat to its gentlest setting and pour in the cream, stirring slowly to marry it with the tomatoes. Two to three minutes is all you need; you're not cooking the cream, just introducing it politely.

Marry pasta and sauce:

Add your drained pasta to the skillet and toss slowly, letting every strand find its coat of sauce. If it looks tight, splash in a little pasta water to loosen it to silky.

Finish with basil and cheese:

Pull the skillet off the heat and tear in your basil, stirring gently. Shower in the grated Parmesan and toss until it's melted into the warmth.

Save

I've served this dish to people who said they didn't like tomato sauce, and they came back for seconds. There's something about the alchemy of cream and tomato that softens the edges and makes people lower their guard.

The Tomato Question

Fresh tomatoes are beautiful in summer, but a good can of crushed tomatoes from the pantry won't disappoint you. The flavor is concentrated, reliable, and honestly better for a sauce that needs to reduce slightly and hold its integrity through the cream.

Why This Works

The balance here is what makes it sing. The acid from the tomatoes would normally feel sharp, but the sugar rounds it, the cream softens it, and the basil at the end lifts everything so it doesn't feel heavy. It's the cooking equivalent of a conversation that just flows naturally without anyone trying too hard.

Variations and Moments

Some nights I add a knob of butter just before the basil, which pushes the richness into decadent territory. Other times I've stirred in sautéed mushrooms or even torn roasted chicken for a meal that feels more substantial. The base is forgiving enough to let you cook what you have and what you need.

• If you want it lighter, use half cream and half pasta water for a silkier sauce that tastes a little more intentional.
• Arugula or spinach can absolutely replace the basil if that's what's in your garden or fridge.
• A crisp white wine pairs beautifully, but so does a quiet evening with someone you actually want to talk to.

Save

This is the kind of dish that reminds you why cooking at home matters. Serve it warm, with extra Parmesan on the side and someone across the table who's paying attention.

Recipe Questions & Answers

→ What pasta shapes are best?

Penne or fettuccine are excellent choices for holding onto the thick, creamy sauce.

→ How can I make the sauce richer?

Stir in a knob of butter just before tossing the pasta with the sauce for extra depth.

→ Can I substitute the fresh basil?

Yes, fresh spinach or arugula works well as a substitute for basil if desired.

→ Is this dish spicy?

It is not inherently spicy, though you can add red pepper flakes for a touch of heat.

→ What wine pairs well?

A crisp Pinot Grigio or a light-bodied red wine complements the tomato and cream flavors nicely.