Creamy Basil Tomato Pasta Recipe

Experience a fresh twist on your favorite pasta with a luscious tomato and basil cream sauce. The vibrant medley of juicy tomatoes, fragrant basil, and robust Parmesan mingles with garlic and onions in a silky sauce. Ideal for a summertime delight, this dish promises irresistible flavors in every satisfying bite.

I love making this Creamy Basil Tomato Pasta when summer rolls around. I start by cooking 400g of my favorite pasta, either spaghetti or penne, until it’s just right.

Then I heat 2 tbsp olive oil in a pan and add 1 chopped onion and 3 minced garlic cloves to bring out their full flavor. I’ll then toss in 5-6 diced ripe tomatoes, or sometimes I use a 28oz can of crushed tomatoes if I don’t have fresh ones.

The dish gets its creaminess from 1 cup heavy cream combined with ½ cup grated Parmesan cheese. I finish it off by mixing in 1 cup fresh basil leaves and a dash of ½ tsp red pepper flakes for a little kick (along with salt and black pepper to taste).

This meal is not only super tasty but also packs some nutritional goodness like vitamin C from tomatoes, making it a hearty yet light summer dinner.

Why I Like this Recipe

I love this recipe because it’s creamy and rich, making every bite feel so satisfying. I really dig how the fresh basil mixes in—its flavor is just the kick my tastebuds need. I also appreciate how simple it is to make; even on my busiest days, I can whip it up without any hassle. Plus, the bright, fresh flavors remind me of summer, which always puts me in a good mood.

Check this out – the perfect summer dinner is my creamy tomato basil pasta. It’s packed with ingredients straight from the garden which makes it taste super fresh. First, I cook up my pasta until it’s al dente, then in a big skillet I sauté onions and garlic in olive oil until everything gets soft and flavorful. Next, I add diced tomatoes (or even a can of crushed ones if I’m in a pinch) and let them simmer. Once I pour in heavy cream and stir in grated Parmesan, the sauce gets amazingly creamy. I finish it off with a sprinkle of red pepper flakes for a little heat, a pinch of salt and black pepper, and toss in a load of fresh basil just before mixing it all with the pasta. I love how easy it is to cook and how every ingredient brings its own little burst of flavor, even if the steps aren’t perfectly planned every time. Enjoy!

Ingredients

• Olive oil: Packed with healthy fats that enhance flavor and help nutrient absorption.
• Tomatoes: Juicy, vitamin rich fruit that brings natural sweetness and a tangy acidity.
• Garlic: Adds a strong, pungent kick and deep flavor while boosting immune health.
• Basil: A fresh herb that fills the dish with a bright and peppery aroma.
• Parmesan cheese: Provides protein, creaminess, and a bold, savory finish to every bite.
• Heavy cream: Brings velvety richness and smooth texture to balance the acidic tang.
• Pasta: A hearty carb base that holds the creamy sauce perfectly.
• Red pepper flakes: Offer a subtle spicy kick that liven up the flavors beautifully.

Ingredient Quantities

• 400g pasta (spaghetti or penne work great)
• 2 tbsp olive oil
• 1 medium onion, chopped finely
• 3 garlic cloves, minced
• 5-6 ripe tomatoes, diced (you can use a 28oz can of crushed tomatoes if you dont have fresh ones)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup fresh basil leaves, roughly chopped
• ½ tsp red pepper flakes (optional but adds a nice kick)
• Salt and black pepper to taste

How to Make this

1. Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente, then drain it.

2. In a big skillet, heat the olive oil over medium heat and add your chopped onion. Cook things up for about 3-4 minutes until the onions are translucent.

3. Toss in the minced garlic and let it cook with the onions for about another minute, stirring frequently so it doesnt burn.

4. Add the diced tomatoes (or crumbled canned tomatoes) to the skillet, stirring everything together as you let it simmer for about 5 minutes until the tomatoes break down a bit.

5. Pour in the heavy cream and stir to mix it well with the tomatoes. Reduce the heat to low.

6. Stir in the grated Parmesan cheese slowly, letting it melt into the sauce while you keep stirring.

7. Sprinkle in the red pepper flakes (if using) along with salt and black pepper to taste, and mix everything well.

8. Add the roughly chopped fresh basil leaves last to keep their bright flavor in the sauce, stirring just until they wilt slightly.

9. Toss the drained pasta into the sauce, making sure every bit of pasta gets nicely coated.

10. Serve the dish warm with a little extra basil or Parmesan on top if you want, and enjoy your creamy basil tomato pasta dinner!

Equipment Needed

1. Large pot for boiling pasta
2. Colander to drain the pasta
3. Big skillet for making the sauce
4. Knife and cutting board for chopping onions, tomatoes, garlic and basil
5. Measuring cups and spoons for the oil, cream and red pepper flakes
6. Stirring spoon or spatula
7. Grater for the Parmesan cheese

FAQ

Creamy Basil Tomato Pasta Recipe Substitutions and Variations

• Olive oil: If you dont have olive oil, you can use avocado oil or even canola oil instead, they work pretty well in most recipes.
• Heavy cream: You can substitute heavy cream with whole milk mixed with a little bit of butter, or even coconut cream if you’re lookin for a dairy-free option, though the flavor might change a bit.
• Parmesan cheese: Instead of Parmesan you could use Pecorino Romano for a sharper taste or a vegan Parmesan if you’re avoiding dairy.
• Fresh basil leaves: If you dont have fresh basil, dried basil can work too – use about a third of the amount listed; alternatively, chopped fresh oregano can give you a similar herbal kick.
• Tomatoes: If fresh tomatoes aren’t available, a 28oz can of crushed tomatoes is a great substitute, or you could even use tomato puree for a smoother consistency.

Pro Tips

1. When you cook the pasta, try to keep an eye on it and taste a piece a minute before the package time finishes because overcooked pasta can really mess up the texture.
2. Make sure you dont let the garlic burn when you’re cooking it with the onion. Burnt garlic leaves a bitter taste that can overpower the whole dish so keep it moving in the pan.
3. Lower the heat when you add the cream and Parmesan. Stirring constantly on low helps the sauce stay smooth and stops the cream from curdling.
4. Toss the basil in at the very end. Cooking it too long makes it lose its kick, so add it right before serving for the freshest flavor possible.