One-Pot Creamy Tomato Basil Pasta

One-pot creamy tomato basil pasta is my go-to for busy nights when I want something cozy but do not want piles of dishes. The noodles simmer right in the sauce, soaking up all the creamy, garlicky tomato flavors and leaving you with a silky, basil-infused bowl in just half an hour. If you love classic Italian flavors but crave convenience, this is a pasta you will come back to each week.

The first time I made this was after a long workday and it instantly became a staple. Even picky eaters have seconds every time I serve it.

Ingredients

• Dried penne or spaghetti: gives structure and soaks up every bit of sauce choose a sturdy pasta for best results
• Cherry tomatoes: bring natural sweetness and tang go for ripe, juicy ones for extra flavor
• Medium onion: forms the savory base use a yellow onion with tight skin for best quality
• Garlic: adds depth and a classic Italian aroma mince fresh cloves for boldest taste
• Fresh basil leaves: provide fragrant, herbaceous notes pick vibrant green leaves with no dark spots
• Baby spinach: is optional but brings vitamins and extra greens select crisp, fresh leaves
• Vegetable broth: infuses flavor and ensures the pasta cooks evenly pick a low-sodium broth to control saltiness
• Heavy cream: makes the sauce luxuriously smooth look for cream with at least thirty six percent fat
• Grated Parmesan cheese: brings richness and umami choose real Parmigiano Reggiano if possible
• Olive oil: enhances the base and helps sauté veggies cold pressed extra virgin for the best flavor
• Salt and freshly ground black pepper: balance and heighten all the flavors use kosher salt for easier measuring
• Crushed red pepper flakes: provide gentle heat if you love spice opt for flakes that are vivid red

Step-by-Step Instructions

Prepare the Aromatics:

Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for about three minutes until it softens and turns translucent. Sprinkle in the minced garlic and stir for one more minute just until you can smell the aroma without it browning

Build the Tomato Base:

Toss in your halved cherry tomatoes and sauté for about four minutes. The tomatoes should start to break down, their juices mixing with the onions and garlic to create a sweet savory base. Stir frequently so nothing sticks

Combine Pasta and Liquids:

Add the dried pasta straight into the skillet with the warmed vegetables. Pour in the vegetable broth then season with salt, black pepper, and red pepper flakes if using. Stir well to make sure every noodle is touching the broth. Increase the heat to bring everything to a gentle boil

Simmer and Cook the Pasta:

Once boiling lower the heat to medium low and cover with a lid. Let it simmer for about ten to twelve minutes stirring every couple of minutes. The pasta should reach al dente as most of the broth reduces into a starchy flavorful sauce

Creamy Finish:

Remove the lid and pour in the heavy cream along with the grated Parmesan. If using baby spinach stir it in now. Allow everything to simmer without the lid for three more minutes. The sauce will thicken and coat the noodles with every stir

Add Basil and Serve:

Take the skillet off the heat and gently fold in the chopped basil. Taste for seasoning and adjust salt or pepper if needed. Serve immediately, topping bowls with extra Parmesan and more fresh basil if you like

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Basil is my absolute favorite part of this dish No matter how many times I make it the pop of fresh basil at the end makes the whole kitchen smell like summer. My kids fight over the last few leaves so I always add an extra handful.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. When reheating simply warm gently on the stove with a splash of milk or broth to bring back the creamy consistency. Avoid freezing since creamy sauces can separate.

Ingredient Substitutions

Swap penne for any sturdy short pasta or use gluten free noodles if needed. Plant based cream and cheese alternatives work surprisingly well for vegan versions. If you do not have cherry tomatoes canned diced tomatoes will still give a lovely rich taste.

Serving Suggestions

Pair with a peppery arugula salad or roasted vegetables for a complete meal. This pasta is wonderful with garlic bread to scoop up any extra sauce. For nights when you want protein add grilled shrimp or chicken on top.

Italian Roots of This Dish

Creamy tomato basil pasta is rooted in classic Italian flavors but simplified for today’s busy households. The one pot method is a modern twist making it quick enough for weeknights while keeping all that sun kissed basil and tomato goodness.

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Common Questions

→ Can I use another pasta shape besides penne or spaghetti?

Yes, you can substitute with your favorite short pasta like fusilli or farfalle for optimal results.

→ How can I make this dish vegan?

Replace heavy cream and Parmesan with plant-based alternatives to create a fully vegan pasta.

→ Is gluten-free pasta suitable for this dish?

Absolutely. Gluten-free pasta works well; just monitor cooking time to avoid overcooking.

→ What protein can I add for a heartier meal?

Grilled chicken or shrimp can be added for extra protein, stirred in at the end before serving.

→ Can I prepare this in advance?

While best fresh, you may prepare ahead and gently reheat, adding a splash of broth or cream if needed.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the creamy, herbal flavors of the pasta beautifully.