Creamy Tomato Pasta Basil

There's something about the smell of garlic hitting hot olive oil that stops me mid-thought every single time. I discovered this creamy tomato pasta on a Tuesday evening when I had exactly three ingredients and zero inspiration, but somehow the kitchen gods smiled and transformed that into something I'd make again and again. The first time I added cream to my tomato sauce felt like a small rebellion against tradition, but that velvety richness changed everything for me.

I made this for my roommate once when she'd had the worst day imaginable, and watching her face soften with that first bite reminded me why I cook at all. It wasn't fancy or complicated, but somehow it was exactly what she needed. That's when I realized this pasta wasn't just about hunger, it was about showing up for someone.

Ingredients

• Penne or fettuccine, 350g: The shape matters more than you'd think; penne cups hold the sauce while fettuccine lets it cascade. Either way, dry pasta keeps forever and that's a small gift.
• Olive oil, 2 tbsp: This is where flavor begins, so use something you'd actually taste on bread if you had to.
• Yellow onion, 1 small, finely chopped: The foundation of warmth; take your time here and let it turn translucent and sweet before rushing ahead.
• Garlic cloves, 3, minced: Three feels like the magic number where it whispers rather than shouts; fresh garlic makes all the difference.
• Canned crushed tomatoes, 800g: Canned is your friend here because it's consistent and reliable, unlike fresh tomatoes that vary by season.
• Heavy cream, 120ml: This transforms the sauce from bright to luxurious; don't skip it or substitute it lightly.
• Pasta cooking water, 60ml reserved: Starchy water is liquid gold for tightening the sauce and helping flavors meld together.
• Sugar, 1 tsp: A tiny amount balances the acidity of tomatoes with grace and no sweetness you can taste.
• Salt and pepper to taste: Taste as you go; seasoning is about balance, not measuring.
• Dried oregano, ½ tsp: Dried works beautifully here because the heat releases its earthiness into the sauce.
• Fresh basil leaves, 30g, torn: Tear by hand never chop; it bruises less and stays brighter green. Add it last and your kitchen will smell like an Italian dream.
• Parmesan cheese, 40g grated, plus extra: Real Parmigiano-Reggiano tastes sharper and more interesting than the pre-grated stuff that's dusted with cellulose.

Instructions

Set your pasta water to boil:

Use a large pot and salt that water generously; it should taste like the sea. This is your only chance to season the pasta itself.

Warm the oil and start the aromatics:

Heat olive oil over medium heat until it shimmers slightly, then add chopped onion. Let it sit undisturbed for a minute, then stir and watch it transform from sharp to soft and golden, about 3 to 4 minutes total.

Invite the garlic to the party:

Once the onion softens, add minced garlic and stir constantly for just one minute. Stop before it browns because burnt garlic tastes bitter and ruins the whole thing.

Build the tomato base:

Pour in the crushed tomatoes along with sugar, salt, pepper, and oregano. Stir well and let it simmer gently for 8 to 10 minutes; you want it to reduce slightly and deepen in flavor without aggressive bubbling.

Cook the pasta to al dente:

While the sauce simmers, drop pasta into that boiling salted water and cook until it still has a tiny bit of resistance when you bite it. Drain it, but keep that cooking water nearby because you'll need it.

Turn down the heat and add the cream:

Reduce heat to low, stir in the heavy cream, and let it warm through for 2 to 3 minutes. This is when the sauce transforms into something silky and rich.

Bring everything together:

Add the drained pasta and reserved cooking water to the sauce and toss gently until every strand is coated. The starchy water helps the sauce embrace the pasta instead of sliding off.

Finish with basil and Parmesan:

Remove from heat, tear in fresh basil, and stir in Parmesan cheese. Taste once more and adjust seasoning if needed.

Serve immediately:

This dish is best the moment it's made, steaming and alive. Top with extra Parmesan and a whisper of basil for good measure.

Save

I've made this pasta more times than I can count now, and it never feels routine. There's something about the simplicity of it that invites people to gather around the table and actually talk to each other instead of rushing through another meal.

Why This Sauce Works

The combination of cream and tomatoes might sound like a clash, but it's actually a conversation where each ingredient gets to shine. The cream doesn't drown the tomato brightness; it amplifies it and makes the sauce feel more luxurious than the sum of its parts. When you add pasta water to the mix, everything emulsifies into something that tastes intentional and complete.

Variations and Swaps

Once you've made this base a few times, you might start experimenting, and that's exactly when it gets fun. I've stirred in sautéed mushrooms on nights when I wanted something earthier, or a handful of spinach when I felt like sneaking in vegetables. Chili flakes turn it into something with a little bite and attitude, and for vegan dinners, coconut cream substitutes beautifully with just a different kind of richness.

Pairing and Serving

Serve this with crusty bread that can soak up every last drop of sauce, because that's where the real magic happens. A crisp Pinot Grigio or light-bodied red wine alongside makes the whole experience feel intentional, and a simple green salad with lemon vinaigrette cuts through the richness without competing for attention.

• Tear basil leaves by hand for a brighter appearance and less bruising than chopping.
• Taste the sauce before serving and adjust salt and pepper one final time because seasoning is always personal.
• Grate your Parmesan fresh if you can; it melts better and tastes sharper than the pre-grated version.

Save

This pasta lives in that sweet spot between humble and elegant, requiring almost nothing from you but delivering something that feels like love on a plate. Once you've made it once, you'll find yourself returning again and again.

Recipe FAQs

→ How can I make the sauce creamier?

Stir in heavy cream gradually during simmering and use reserved pasta water to adjust sauce consistency for a smooth texture.

→ What type of pasta works best with this sauce?

Penne or fettuccine are ideal choices as their shape holds the creamy tomato sauce well.

→ Can I substitute fresh basil with dried herbs?

Fresh basil enhances the aroma and flavor best, but dried basil may be used earlier in cooking for some herbal notes.

→ How do I prevent the sauce from becoming watery?

Simmer the sauce gently to reduce excess liquid and use the reserved pasta water sparingly for balance.

→ What can I add for extra flavor or spice?

Try chili flakes for heat or sautéed mushrooms and spinach for added texture and depth.