Basil Garlic Creamy Tomato (Printable Version)

A creamy tomato pasta blended with fragrant garlic and fresh basil, cooked perfectly in one pot.

# Ingredient List:

→ Pasta

01 - 12 ounces penne or fusilli pasta

→ Sauce Base

02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1/2 teaspoon red pepper flakes (optional)
06 - 28 ounces canned crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 1 teaspoon sugar
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper

→ Cream & Cheese

11 - 3/4 cup plus 2 tablespoons heavy cream
12 - 2 ounces 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

# Directions:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, sugar, salt, and black pepper. Stir to combine thoroughly.
04 - Pour in pasta and water or vegetable broth, ensuring the pasta is fully submerged. Bring mixture 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 is creamy.
07 - Remove from heat and fold in chopped basil. Adjust seasoning with salt and pepper as needed.
08 - Plate the pasta hot, garnished with additional basil and Parmesan if desired.

# Expert Tips:

01 -
  • One pot means one cleanup, which somehow makes weeknight cooking feel like an actual win.
  • Fresh basil folded in at the end keeps the bright herbaceous flavor from getting cooked away.
  • The cream mellows the tomato into pure comfort without tasting heavy or overdone.
02 -
  • Add the cream near the very end, not at the beginning—if it simmers too long, it can separate or taste thin instead of luxurious.
  • Fresh basil is non-negotiable; dried basil tastes dusty and flat by comparison, so this is one ingredient where fresh makes an enormous difference.
03 -
  • Grate Parmesan fresh and keep the rind—toss it into simmering sauce for deep umami that makes everything taste more intentional and layered.
  • If your sauce seems too thick when you finish, loosen it with a splash of pasta water or broth—it's easier to add liquid than to thicken something you've overcooked.
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