One-Pot Creamy Tomato Basil

This creamy tomato basil pasta brings together ripe tomatoes and fragrant basil in one pot, making it a weeknight favorite with hardly any cleanup. Everything cooks together to create a velvety, balanced sauce in under half an hour, which helps me get a real dinner on the table fast without sacrificing flavor.

I tried this on a rushed Tuesday night when I had nothing but pantry staples and fresh basil from my window garden. It turned out so comforting and bright that it went straight into my rotation.

Ingredients

• Dried penne or spaghetti: Dried pasta holds up well in the sauce and soaks up all the flavors. Look for bronze-cut options for better texture

• Cherry tomatoes: Ripe cherry tomatoes add sweetness and juiciness. Choose vibrant and firm tomatoes for the best results

• Medium onion: Finely chopped onion gives the sauce a savory depth. A yellow or sweet onion works best

• Garlic: Fresh garlic brings bright zing and a little bite. Use freshly minced for full flavor

• Fresh basil leaves: Loads of basil are key here. Tender, unblemished leaves give the freshest taste

• Baby spinach: Adds extra nutrients and color. Pick deep green, crisp leaves if using

• Vegetable broth: Adds richness and infuses the pasta as it cooks. Low sodium broth lets you control the salt

• Heavy cream: Makes the sauce rich and silky. Choose fresh cream that is thick but pourable

• Grated Parmesan cheese: Adds nuttiness and helps thicken the sauce. Freshly grated cheese melts more smoothly

• Olive oil: Helps sauté aromatics and adds fruity flavor. Choose extra virgin for best taste

• Salt and black pepper: Basic seasoning to bring all the elements together. Use sea salt and freshly cracked pepper for best flavor

• Crushed red pepper flakes: Optional for gentle heat. Use with a light hand if you enjoy spice

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil over medium in a large deep skillet. Add the onion and cook for two to three minutes until it softens but does not brown. Add minced garlic and cook another minute until really fragrant. This is the backbone of your sauce

Sauté the Tomatoes:

Add halved cherry tomatoes and stir them in. After three to four minutes they will soften and start to release their juices which creates a base for the creamy sauce

Cook the Pasta:

Add your dried pasta directly to the pot along with vegetable broth salt pepper and optional red pepper flakes. Stir thoroughly to make sure the pasta is covered. Bring it all up to a boil

Simmer and Absorb:

Reduce the heat to medium low. Put a lid on and let everything simmer for ten to twelve minutes. Stir now and then so nothing sticks and the pasta cooks evenly and absorbs those savory tomato juices

Make it Creamy:

Once pasta is al dente and most liquid has been absorbed stir in heavy cream Parmesan and spinach if using. Let this bubble gently uncovered two to three minutes until creamy and glossy

Finish with Basil:

Take the pot off the heat. Gently fold in chopped basil. Taste and adjust the seasoning. The basil should stay bright green and super fragrant

Serve it Up:

Dish straight from the pot or plate it with extra basil and Parmesan sprinkled over for a fresh finish

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The sweet burst of cherry tomatoes is my favorite part. I remember my kids pressing the tomatoes with their forks and laughing as the juices popped right into the sauce. This dish always reminds me of those happy kitchen moments.

Storage Tips

Let leftovers cool completely before transferring to an airtight container. This pasta keeps well in the fridge for up to three days. To reheat add a splash of broth or cream on the stove or microwave so the sauce becomes creamy again. If freezing keep the basil out and add only after rewarming for best flavor.

Ingredient Substitutions

You can swap heavy cream for full fat coconut milk if you need it dairy free. Gluten free pasta works just as well just watch the cooking time. Instead of Parmesan try nutritional yeast or a vegan hard cheese for a dairy free version.

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Serving Suggestions

This pasta shines on its own but I sometimes pair it with a crisp green salad or garlic bread for a fuller meal. During summer serve it with grilled zucchini or eggplant for an easy seasonal twist. Add protein like grilled chicken or white beans if you want a heartier dish.

Cultural and Historical Context

Creamy tomato basil pasta is inspired by classic Italian flavors but uses the modern one pot cooking method to suit busy home cooks. It takes the essence of pasta alla vodka and pasta pomodoro then makes it even easier and less traditional.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, you can substitute penne with spaghetti, fusilli, or any short pasta you prefer. Just adjust the cooking time as needed for different shapes.

→ How can I make this dish vegan?

Replace the heavy cream and Parmesan cheese with plant-based alternatives, and ensure the pasta is free from eggs or dairy.

→ What protein can I add for variation?

Add cooked grilled chicken, shrimp, or chickpeas for extra protein, stirred in at the end with the cream and cheese.

→ Is this suitable for meal prep?

Yes, leftovers reheat well. Store in an airtight container in the fridge for up to 3 days. Add a splash of cream when reheating for best texture.

→ Does this dish pair well with wine?

It pairs nicely with a crisp Sauvignon Blanc, which complements the creamy tomato flavors.

→ How can I make it gluten-free?

Use gluten-free pasta and check that all other ingredients are certified gluten-free to accommodate dietary needs.